Peanut Butter Thumbprint Cookies
Peanut Butter Thumbprint Cookies are soft, chewy delights with a rich peanut butter flavor and a sweet surprise at their center. Each cookie features a perfect thumbprint filled with your choice of jam, chocolate, or caramel, creating an irresistible combination.
Servings: 26 servings
Calories: 153kcal
Equipment
- 1 1oz cookie scoop
- 1 wire rack
Ingredients
- ½ cup unsalted butter room temperature
- ½ cup dark brown sugar
- ½ cup granulated sugar
- 1 egg room temperature
- 1½ teaspoon vanilla extract
- ¾ cup peanut butter skippy natural
- 1½ cup all purpose flour
- 1 teaspoon kosher salt Diamond Crystal brand
- ½ teaspoon baking soda
- ½ cup raspberry jam
Instructions
- Mix butter, brown sugar and granulated sugar on medium speed for 3 minutes in the bowl of a stand mixer fitted with the paddle attachment until light and fluffy
- Add egg and vanilla and mix until combined
- Mix in peanut butter on low-medium speed until fully incorporated
- In a separate bowl, whisk flour, salt and baking soda
- Add flour mix to peanut butter mixture then mix on low speed until all flour is incorporated
- Scoop 1oz balls of cookie dough onto a sheet tray lined with parchment paper then chill cookies 1 hour
- Preheat oven to 350°F and line sheet trays with parchment paper. Bake cookies 2 inches apart, on a middle or top rack, for 10 minutes
- Remove cookies from oven and allow to stand 2 minutes. Press down lightly in the center of the cookie with the back of the 1oz scoop to make an indent.
- Fill each cookie with raspberry jam then transfer to cooling rack until fully cooled
Notes
Make sure to use a rack in the middle or top of the oven so the bottom of the cookies don't burn.
No need to use non-stick cooking spray when using parchment paper on your sheet trays. Light colored baking sheets are best when baking cookies to ensure the bottoms don't burn.
Wait 2 minutes after cookies come out before making the indent. Using the back of a 1oz cookie scoop makes a perfect circle indent. You can also use a teaspoon or tablespoon.
Cookies can be made ahead of time but do not fill until the day you are serving, otherwise they can become soggy.
Nutrition
Calories: 153kcal | Carbohydrates: 20g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 13mg | Sodium: 148mg | Potassium: 63mg | Fiber: 1g | Sugar: 12g | Vitamin A: 114IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg
