December 28, 2023
Review RecipePeanut Butter Thumbprint Cookies
These peanut butter thumbprint cookies are a delightful blend of sweet and salty, reminiscent of the classic PB&J sandwich.
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Experience the perfect blend of sweet and salty with our peanut butter thumbprint cookies. These delightful cookies are a nostalgic nod to the timeless PB&J sandwich, transformed into a delectable dessert.
Peanut Butter Thumbprint Cookies Ingredients
The peanut butter provides a rich, creamy base that carries the other flavors beautifully. Its unique taste and texture make it an essential ingredient in this recipe.
The sweet and slightly tart raspberry jam fills the thumbprint in our cookies, creating a delightful contrast with the savory peanut butter. It’s the “jelly” in our PB&J thumbprint cookies, adding a fruity burst.
Here’s what you’ll need:
- ½ cup of unsalted butter
- ½ cup of brown sugar
- ½ cup of granulated sugar
- 1 cup of peanut butter
- 1 large egg
- ½ teaspoon of almond extract
- ½ teaspoon of vanilla extract
- 1½ cups of all-purpose flour
- 1 teaspoon of baking soda
- ½ teaspoon of finely ground sea salt
- ½ cup of raspberry jam
Substitutions and Additions
NUT BUTTER: If you have a nut allergy, you can substitute the peanut butter with sunflower seed butter or any other nut-free butter. Remember, this will alter the taste and texture of the cookies.
PEANUT BUTTER: You can use creamy peanut butter or crunchy peanut butter with this cookie recipe. Just make sure not to use natural peanut butter due to the amount of oil separation in it.
RASPBERRY JAM: Feel free to swap out the raspberry jam for any other flavor you prefer. Strawberry, grape, or even apricot jam could add a unique twist to these easy peanut butter cookies.
How To Make This Peanut Butter Thumbprint Cookies Recipe
Creating these peanut butter thumbprint cookies is a fun and straightforward process. Let’s walk through the steps together.
STEP ONE: Preheat the oven to 350°F and line two large baking sheets with a Silpat or unbleached parchment paper. Set aside.
STEP TWO: In a large bowl of a stand mixer, beat the butter until it is creamy and free of lumps. Add the sugars and beat until fluffy and incorporated. Scrape down the sides periodically.
STEP THREE: Spoon in the peanut butter and mix until combined.
STEP FOUR: Add the egg, almond extract, and vanilla extract. Mix until fully incorporated.
STEP FIVE: Sift in the flour, baking powder, and salt. Mix until dry ingredients are combined with wet ingredients. Make sure not to overmix.
STEP SIX: Shape dough into 1½-2 inch balls. You can use a cookie scoop or two spoons.
OUR RECIPE DEVELOPER SAYS
This peanut butter cookie dough can also be frozen for 2 months. Just remove the dough when you want to make it and allow it to thaw for half an hour.
STEP SEVEN: Place each ball about 2 inches apart on the prepared baking sheet.
STEP EIGHT: Take the rounded end of a spoon and gently press it into the center of each cookie ball to create a well. Don’t press too deep. Just about ¼ inch down.
STEP NINE: Fill each well with a spoonful (about ½-1 teaspoon) of the jam filling, making sure not to flood the well.
STEP TEN: Bake cookies for 12-15 minutes. Cookies should be slightly golden brown around the edges when done. Make sure not to overbake.
PRO TIP:
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cookies at the lower end of the recommended baking time.
STEP ELEVEN: Transfer to a cooling rack and allow the cookies to cool for 10 minutes.
STEP TWELVE: Drizzle with melted peanut butter and enjoy with a glass of milk.
PRO TIP:
If you want, add a little bit of fresh jam on top of the baked jam to give it some shine.
How To Serve
These peanut butter and jelly thumbprint cookies are a treat that can be served in a variety of ways.
Enjoy them as a sweet finish to a meal, as a snack with a cup of tea or coffee, or even as a special treat for a festive occasion.
Pair these cookies with a glass of cold milk for a classic combination that enhances the richness of the peanut butter and jam.
These cookies are perfect for a children’s birthday party. Their sweet, familiar flavors are sure to be a hit with the little ones. Add our colorful rainbow sherbert punch to drink.
For more fun twists on classic peanut butter cookies, try our chocolate peanut butter cookies and peanut butter oatmeal cookies too.
Storage
MAKE AHEAD: These chewy peanut butter cookies can be made ahead of time. Simply prepare the dough, shape the cookies, and store them in the refrigerator. When you’re ready to bake, just preheat the oven, fill the cookies with jam, and bake.
IN THE FRIDGE: Store any leftover cookies in an airtight container in the refrigerator. They will stay fresh for up to 3-4 days.
IN THE FREEZER: You can also freeze the cookie dough for up to 2 months. When you’re ready to bake, let the dough thaw for about half an hour before proceeding with the recipe.
REHEATING: To reheat the cookies, place them in a preheated oven at 300°F for about 5 minutes or until they’re warmed through.
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Why We Love This Recipe
KID-FRIENDLY: Kids love these cookies! The combination of peanut butter and jelly is a classic that many children enjoy. Plus, kids can help make these cookies, making for a fun family activity.
FREEZER-FRIENDLY: The fact that you can freeze the dough for up to 2 months makes this recipe a great option for meal prepping. You can make a large batch of dough and have it ready to bake whenever you want fresh cookies.
FUN TO MAKE: Making these cookies is not just about the end result. The process of making the dough, creating the thumbprint, and filling it with jam is fun. It’s a great way to spend some quality time in the kitchen.
Our peanut butter thumbprint cookies recipe is a delightful treat that’s sure to please. With its perfect balance of sweet and salty flavors and raspberry jam on top, they are a classic with a twist.
Frequently Asked Questions
Can I use a different type of jam for this peanut butter thumbprints recipe?
While this recipe uses raspberry jam, you can substitute it with any other jam flavor you prefer. Strawberry, grape, or even apricot jam could add a unique twist to these cookies.
What can I use if I don’t have a cookie scoop?
If you don’t have a cookie scoop, you can use two spoons to form the dough into balls. Alternatively, you can lightly grease your hands and roll the dough into balls manually.
Can I use this recipe to make regular peanut butter cookies without the jam?
You can omit the jam to make regular peanut butter cookies. Simply skip the step of creating a well and filling it with jam. You may need to slightly flatten the cookie dough balls before baking.
What can I use if I don’t have a cookie scoop?
If you don’t have a cookie scoop, you can use two spoons to form the dough into balls. Alternatively, you can lightly grease your hands and roll the dough into balls manually.
Can I use a different type of sugar?
This recipe calls for both brown sugar and granulated sugar, which contribute to the texture and flavor of the cookies. While you can substitute one for the other, it may alter the final result.
How can I tell when the cookies are done baking?
The cookies are done when they are slightly golden brown around the edges. Be careful not to overbake them, as they will continue to cook slightly on the baking sheet after you remove them from the oven.
Can I freeze the cookie dough for later use?
You can freeze the cookie dough for up to 2 months. When you’re ready to bake, let the dough thaw for about half an hour before proceeding with the recipe.
Can I use natural peanut butter in this recipe?
It’s best to avoid natural peanut butter due to the amount of oil separation it has. Stick with regular creamy or crunchy peanut butter for the best results.
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Peanut Butter Thumbprint Cookies
These peanut butter thumbprint cookies are a delightful blend of sweet and salty, reminiscent of the classic PB&J sandwich.
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 18 cookies
Ingredients
- ½ cup unsalted butter
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 cup peanut butter
- 1 large egg
- ½ teaspoon almond extract
- ½ teaspoon vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon sea salt, finely ground
- ½ cup raspberry jam
Instructions
- Preheat the oven to 350°F and line two large baking sheets with a Silpat or unbleached parchment paper. Set aside.
- In a large bowl of a stand mixer, beat the butter until it is creamy and free of lumps. Add the sugars and beat until fluffy and incorporated. Scrape down the sides periodically.
- Spoon in the peanut butter and mix until combined.
- Add the egg, almond extract, and vanilla extract. Mix until fully incorporated.
- Sift in the flour, baking powder, and salt. Mix until dry ingredients are combined with wet ingredients. Make sure not to overmix.
- Form dough into 1½-2 inch balls. You can use a cookie scoop or two spoons.
- Place each ball about 2 inches apart on the baking sheet.
- Take the rounded end of a spoon and gently press it into the center of each cookie ball to create a well. Don’t press too deep. Just about ¼ inch down.
- Fill each well with a spoonful (about ½-1 teaspoon) of jam, making sure not to flood the well.
- Bake the cookies for 12-15 minutes. Cookies should be slightly golden brown around the edges when done. Make sure not to overbake.
- Transfer to a cooling rack and allow the cookies to cool for 10 minutes.
- Drizzle with melted peanut butter and enjoy with a glass of milk.
Notes
- This peanut butter cookie dough can also be frozen for 2 months. Just remove the dough when you want to make it and allow it to thaw for half an hour.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cookies at the lower end of the recommended baking time.
- If you want, add a little bit of fresh jam on top of the baked jam to give it some shine.
Nutrition
Calories: 244kcal | Carbohydrates: 29g | Protein: 5g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 197mg | Potassium: 113mg | Fiber: 1g | Sugar: 18g | Vitamin A: 173IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg
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Comments
Evelyn says
I’m not a cookie person but these have me salivating. Sheer genious to drizzle them with peanut butter!!! Thanks for sharing your recipe.