Peanut Butter Thumbprint Cookies
User Reviews
5
Peanut Butter Thumbprint Cookies
Description
Peanut Butter Thumbprint Cookies start with creaming room-temperature butter and creamy peanut butter together with granulated and brown sugars until fluffy. An egg and vanilla are incorporated, followed by a mixture of flour, baking soda, and salt, creating a soft dough.
Balls of dough are baked briefly, removed, and pressed in the center to form an indentation. After returning to the oven, they bake further until the edges lightly brown while remaining tender in the center. Once cooled slightly, the centers are filled with strawberry jam, providing a fruity contrast and a glossy finish.
The cookies have a soft yet structured crumb that holds the jam well. They work well as a handheld treat or with tea or coffee. Their nutty flavor pairs nicely with the sweetness of the jam, making them a classic choice for peanut butter lovers.
For convenience, the dough can be portioned uniformly using a teaspoon measure. The cookies keep in an airtight container for a week and freeze well for longer storage.
Ingredients
- ½ cup butter room temperature
- ¾ cup peanut butter creamy
- ¼ cup cane sugar
- ¼ cup light brown sugar packed
- 1 egg room temperature, large
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup strawberry jam
Instructions
- Preheat oven to 350°F and prepare two baking sheets with parchment paper.
- In a stand mixer fitted with the paddle attachment, mix together the butter and peanut butter until combined. Add the sugars and cream together for 3-5 minutes or until light and fluffy. Add the egg and vanilla and beat until incorporated.
- In a medium bowl, whisk together flour, baking soda, and salt. Add the flour mixture slowly and continue mixing until the dough has formed.
- Scoop even balls of dough, about a tablespoon size and place them about two inches apart on the prepared baking sheet.
- Bake for 8 minutes and remove from oven. Using the tip of a spoon or the handle of a spatula, create a small “thumbprint” in the center of the cookies. Return to the oven to bake for 5-7 more minutes, until lightly golden and set.
- Remove cookies from the oven once the edges begin to brown. Add about ½ teaspoon jam to the center “thumbprints”. Cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely.
Notes
- Use a measuring teaspoon or similar tool to create uniform indentations in the cookies before adding jam.
- Store cookies in an airtight container for up to seven days to maintain freshness.
- Freeze baked cookies for 2 to 3 months, keeping the jam centers intact during storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36cookies
Amount Per Serving
Calories 96 kcal
% Daily Value*
| Calories | 96kcal | 5% |
| Carbohydrates | 11g | 4% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 11mg | 4% |
| Sodium | 114mg | 5% |
| Potassium | 48mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 85IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 7mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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