PB & J Thumbprint Cookies
User Reviews
5
PB & J Thumbprint Cookies
Description
The PB & J Thumbprint Cookies use a combination of peanut butter, maple syrup, and a blend of flours to create a soft, mildly sweet cookie dough. After chilling, the dough is shaped into balls with an indentation made to hold warmed fruit preserves, which ease clean filling and prevent lumps. Baking at 350°F solidifies the cookie with a tender crumb and a secure jam center, balancing the peanut butter's savory notes with fruit sweetness. Optional vanilla adds a subtle aroma to the dough.
The cookies can be customized by swapping peanut butter for almond or cashew butters or nut-free alternatives like sunflower seed butter, with adjustments to avoid baking color changes. The jam-filled center offers room for a variety of flavors, such as raspberry or strawberry.
To prevent messy spills during baking, avoid overfilling the indentations. The size of each thumbprint can be increased to accommodate more jam if desired, contributing to a more jam-forward taste without compromising the overall cookie structure.
Ingredients
- 1/2 cup peanut butter use almond butter or cashew butter for peanut free) see notes for nutfree, smooth
- 1/3 cup maple syrup
- 2 tbsp non-dairy milk such as almond, soy, oat or coconut, warmed
- 1/2 tsp vanilla extract optional
- 3/4 to 1 cup flour I use a mix of 3/4 all purpose and 1/4 wheat. Use oat flour or gf blend for glutenfree
- 1/4 tsp baking soda
- 1/3 tsp salt
- 3-4 tbsp fruit preserves Raspberry, strawberry, cherry etc as needed
Instructions
- Line a baking sheet with parchment paper and preheat the oven to 350°F (180°C).
- In a bowl mix the peanut butter, warmed (to almost hot) milk, maple syrup and vanilla extract until well combined and smooth. It will take about a minute to fully come together.
- Mix flour, baking soda, and salt in another bowl, then add 3/4 cup of the dry mix to the wet and make a soft sticky dough. Depending on your peanut butter and flour you might need to add a bit more flour. The dough will be soft but shouldn’t be too runny/sticky. It will get more handleable on chilling. Refrigerate the cookie dough for 15 mins. If still too sticky then add more flour.
- Shape the dough into about an inch wide balls. Place the dough balls on a parchment-lined baking sheetz Make dents using a Measuring spoon or end of a spatula. Warm the preserves and mix with a spoon so they are not lumpy. fill the dents with warmed preserves or jam. (Warming the preserves makes it easy to fill the cookies cleanly).
- Bake the cookies for 11 mins.
- Cool completely before storing. Store on the counter for up to five days Or refrigerate for up to two weeks.
Notes
- Warming the fruit preserves before filling the thumbprints helps with smooth, clean placement and reduces lumps.
- You can substitute peanut butter with almond butter, cashew butter, or sunflower seed butter to accommodate allergies; sunflower seed butter benefits from added lemon juice to prevent color changes due to baking soda.
- Avoid overfilling the jam indentations to keep the cookies neat and prevent jam from spilling over.
- Increasing the size of the thumbprint indentation allows more jam, balancing sweetness with the cookie's mild base.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 74 kcal
% Daily Value*
| Calories | 74kcal | 4% |
| Carbohydrates | 12g | 4% |
| Protein | 2g | 4% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Sodium | 92mg | 4% |
| Potassium | 65mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 6IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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