Peanut Butter Thumbprint Cookies
These Peanut Butter Thumbprint Cookies are soft and chewy with sweet jam-filled centers, offering the classic flavors of PB&J sandwiches in cookie form! They're quick and easy to make in less than 30 minutes for a satisfying baked treat!
Servings: 24 Cookies
Calories: 183kcal
Equipment
- Large mixing bowl
- Electric mixer or stand mixer with a paddle attachment
- Two baking trays
- Cookie scoop
- Measuring cup
- Measuring spoon
- Rubber spatula
- Piping bag
Ingredients
- ½ cup butter
- ½ cup sugar
- ½ cup brown sugar
- 1 cup smooth peanut butter
- 1 ½ teaspoons vanilla extract
- 1 egg
- 1 ½ cups flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup seedless jam
Instructions
- Preheat your oven to 350ºF and line two baking sheet trays with parchment paper. Set the trays aside.
- Beat the butter and sugar together until light and fluffy, scraping down the sides of the bowl to ensure all the butter is well blended.½ cup butter, ½ cup sugar, ½ cup brown sugar
- Add the peanut butter and beat until combined.1 cup smooth peanut butter
- Add the vanilla and egg and blend again until smooth.1 ½ teaspoons vanilla extract, 1 egg
- Add The flour, baking soda, and salt and stir together slowly until all of the ingredients are blended together. Do not over mix or the cookies will be tough. Stop mixing once you see no flour streaks and the dough is nice and thick.1 ½ cups flour, 1 teaspoon baking soda, ¼ teaspoon salt
- Use a cookie scoop or a tablespoon to make cookie dough balls that are about 1 ½ inches in size. Place the cookies on the prepared sheet tray with about 1 ½ inches between each one.
- Use your palm to flatten the cookies slightly then use your thumb or the back of a measuring spoon to press a circular indent into the center of the cookie. Only indent the cookie about halfway down, do not press all the way through to the tray.
- Add the jam to a piping bag and cut a small hole in the tip of the bag. Fill the indent of each cookie with about ½ teaspoon of the jam. You can also simply spoon the jam into the center of each cookie but I find the piping bag works well.½ cup seedless jam
- Bake the cookies for about 12-14 minutes. The edges of the cookies will be very slightly browned. You do not want to underbake these cookies or they will fall apart from the weight of the jam. Those edges need to be browned!
- Let the cookies cool on the pan for 10 minutes then enjoy!
Notes
- Any flavor of jam will work! Raspberry jam, grape jam, blueberry jam, and strawberry are all delicious!
Nutrition
Serving: 1serving | Calories: 183kcal | Carbohydrates: 22g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 153mg | Potassium: 85mg | Fiber: 1g | Sugar: 13g | Vitamin A: 128IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg