Maple Blueberry Raspberry Thumbprint Cookies with Peanut Butter Drizzle

Ingredients:

• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1/4 cup maple syrup
• 1/4 cup blueberry preserves
• 1/4 cup raspberry preserves
• 1/4 cup creamy peanut butter

Instructions:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Gradually add the flour to the mixture, while continuously mixing, until well combined.
4. Roll the dough into 1-inch balls and place them on the prepared baking sheet, about 2 inches apart.
5. Use your thumb or the back of a small spoon to create a small indentation in the center of each cookie.
6. Fill each indentation with a small amount of blueberry preserves, followed by raspberry preserves.
7. Bake the cookies in the preheated oven for 10-12 minutes or until the edges turn golden brown.
8. Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely.
9. In a microwave-safe bowl, heat the peanut butter for about 20-30 seconds until it becomes smooth and runny.
10. Drizzle the melted peanut butter over the cooled cookies.
11. Allow the peanut butter to set before serving. Enjoy!

Flavor Profile: These Maple Blueberry Raspberry Thumbprint Cookies have a tender and buttery texture with bursts of fruity sweetness from the blueberry and raspberry preserves. The subtle hint of maple syrup adds a delightful depth of flavor, and the peanut butter drizzle adds richness and creaminess to each bite. It's a delectable combination that will leave you craving more!