Peanut Butter Thumbprint Cookies
Peanut butter thumbprint cookies are made with a soft peanut butter cookie base that's filled with sweet strawberry jam. They're the perfect combination of salty and sweet!
Servings 32 cookies
Ingredients
- 1 cup (270 g) smooth peanut butter
- ½ cup (99 g) granulated sugar
- ¼ cup (53 g) brown sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (170 g) strawberry jam
Instructions
- Preheat oven to 350℉. Line baking sheet with parchment paper and set aside. (I do not recommend using a greased baking sheet for this recipe - the cookies will spread too much.)
- In a large bowl, add peanut butter, granulated sugar, and brown sugar. Mix with a hand mixer until creamed and fluffy, about a minute. Add egg, vanilla, baking soda, and salt, mixing until well combined, about a minute.
- Scoop dough using a small cookie scoop or shape by hand into 1 inch balls. Place cookie dough balls 2 inches apart onto a parchment lined baking sheet.
- Gently press the centers in using a small measuring spoon, the end of a wooden spoon, or your thumb. Fill holes with a heaping amount of jam.
- Bake for about 11-13 minutes, or until lightly browned around edges and cookies look set. Allow to cool for 5 minutes before removing to a wire rack to cool completely (your cookies will be very tender straight from the oven and are much easier to handle when cooled).
Notes
- Storage: Cookies will keep for 5 days in a sealed container at room temperature or 3 months in the freezer. To help keep cookies fresh, place a slice of bread in the container with the cookies. Replace the bread slice as needed.
- Can I use natural peanut butter?: No, do not use natural peanut butter for this recipe (the type that separates as it sits). The dough will turn out dry, and the baked cookies will turn out oily.
- Can I use jelly instead of jam?: No, jelly is essentially a thickened fruit juice. When melted in the oven, the jelly liquefies and soaks into the cookie base. Jam or preserves work best because they're made with crushed fruit and hold up to baking.
- More tips: Be sure to check out my 10 tips for baking cookies, based on reader comments and questions!
Nutrition
Serving: 1cookie | Calories: 78kcal | Carbohydrates: 11g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 5mg | Sodium: 100mg | Potassium: 62mg | Fiber: 0.5g | Sugar: 8g | Vitamin A: 7IU | Vitamin C: 0.5mg | Calcium: 6mg | Iron: 0.2mg
