Peanut Butter & Concord Grape Jam Thumbprint Cookies

A classic American fall fruit is the Concord grape. These hardy, aromatic grapes are only available fresh during September and October. Commonly used in jellies, jams, juices and delectable sweets, they are also delicious eaten out of hand – just remember to watch out for seeds! The skin of a Concord grape is typically dark blue or purple. It is a slip-skin variety, meaning that the skin is easily separated from the flesh of the fruit.  

A popular pairing with Concord grape jam is peanut butter. I decided to do a little twist on this American favorite to create a peanut butter cookie with Concord grape jelly - because what goes together better than peanut butter and jelly?

Peanut Butter & Concord Grape Jam Thumbprint Cookies

1 1/2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup smooth peanut butter

4 ounces (1 stick) unsalted butter, softened

1/3 cup packed light-brown sugar

1/3 cup granulated sugar, plus more for rolling

1 large egg

1 teaspoon pure vanilla extract

1/2 cup Concord grape jam (See Recipe Below)

Position a rack in the center of the oven and preheat to 350 degrees. Line two baking sheets with parchment paper.

In a medium bowl, whisk together flour, baking powder, baking soda, and salt, set aside. In the bowl of a stand mixer fitted with a paddle attachment, beat peanut butter and butter on medium speed until smooth. Add sugars, and beat until light and fluffy. Scrape down sides of bowl. Add egg and vanilla, and beat until incorporated. Reduce speed to low. Add dry ingredients, and mix until combined.

Using a tablespoon, scoop dough and form into balls. Roll each ball in granulated sugar and arrange on the baking sheets, spacing two inches apart. Bake until cookies are puffy, about 10 minutes. Remove from oven and make indentations in centers by pressing with your thumb. Return to oven and bake until edges are golden brown, about 4 minutes. Transfer sheets to wire racks, and let cool completely. Just before serving, scoop 1 teaspoon Concord grape jelly into the center of the cookies.

For the Concord Grape Jam

1 lb. Concord grapes, stemmed          

¼ cup plus 1 tablespoon granulated sugar, divided
2 tablespoons fresh lemon juice
¼ teaspoon kosher salt

Separate grape skins from grape pulp. In a food processor, puree skins with 1 tablespoon sugar until smooth. Transfer mixture to a medium size pot. Stir in lemon juice, grape pulp, and remaining ¼ cup sugar and boil over moderate heat. Stir frequently until pulp is broken down, about 20 minutes. Strain jam through a fine mesh sieve into a bowl. Return jam to pot and cook at a slow simmer until mixture thickens. Spoon 1/2 teaspoon of warm jam into each cookie thumbprint.

Note: Any jam, preserves or ganache can be substituted for the cookie filling.