These peanut butter thumbprint cookies are a must-try if you’re a peanut butter and jelly fan! You’ll be absolutely obsessed.
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Pin ItHow to Make Peanut Butter Thumbprint Cookies
- Make the dough. Mix salt, flour, and baking soda, then cream butter, peanut butter, and sugar. Add vanilla, egg, and milk, then mix in the flour. Refrigerate for 1 hour.
- Form the cookies. Roll the dough into 1-inch balls and bake for 6 minutes. Use a teaspoon to make a well in each cookie and add jam.
- Bake. Bake for another 8 minutes until golden, then let the cookies cool completely before serving.
Make-Ahead and Storing Instructions
To Make-Ahead: To make these ahead, follow the instructions up until the cookies are baked but not yet filled with jam. Place the cookies in a freezer bag, remove the air and freeze for up to six months. To finish them, let the cookies defrost at room temperature while heating the oven. Fill them with jam and bake as directed. It’s okay if they’re still slightly frozen. You can adjust the baking time as needed.
To Store: Thumbprint cookies are best stored in an airtight container at room temperature. They’ll last for about a week before they go stale and start to crumble.
Peanut Butter Thumbprint Cookies
Ingredients
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 stick, 4 oz butter, at room temperature
- ½ cup smooth peanut butter
- ½ cup granulated sugar, plus more for rolling
- ½ cup light brown sugar
- 1 large egg
- 1 tbsp milk
- 1 tsp vanilla extract
- 1/3 cup raspberry preserves or jelly
Instructions
- In a bowl combine the flour, baking soda and salt. Set aside.
- In another bowl, cream the butter and peanut butter with sugar.
- Add the vanilla extract, egg and milk and beat to combine.
- Add the flour and mix to combine.
- Refrigerate for one hour.
- Preheat oven to 350ºF.
- Line a baking sheet with parchment paper.
- Roll the dough into 1 inch balls, and place on the prepared baking sheet.
- Bake in preheated oven for 6 minutes.
- Remove from the oven.
- Use the bottom of a round ½ teaspoon to press into the center of each cookie, creating a well for the jam.
- Use the same ½ teaspoon to drop a dollop of preserves into the center of each cookie.
- Bake in preheated oven for another 8 minutes minutes or until lightly golden.
- Remove from the oven and allow to cool completely before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
