Peanut Thumbprint Cookies with Jam Filling

Peanut Thumbprint Cookies with Jam Filling

Peanut Thumbprint Cookies with Jam Filling

These Peanut Butter Thumbprint Cookies taste like a PB&J, thanks to the combination of flavors! Homemade peanut butter cookie dough is baked then filled with your favorite jam to make this delightful cookie.

             
  • Servings: 38 (1T) cookies
    •          
  • Prep time: 15 minutes
    •          
  • Chill time: 2 hours
    •          
  • Cook time: 15 minutes

Ingredients:

             
  • 2 cups all-purpose flour (240g)
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  • ¾ cup PB2 Organic (74g)
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  • 1 teaspoon baking soda (8g)
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  • ½ teaspoon kosher salt (2g)
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  • 1 cup unsalted butter, softened (2 sticks)
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  • 1 cup granulated sugar (200g)
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  • 1 large egg, at room temperature (~50g)
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  • 1 teaspoon vanilla extract
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  • Heaping ¾ cup grape jam, warmed slightly

Instructions:

             
  1. Sift the flour, PB2 Organic, baking soda and salt into a bowl. Stir to combine, then set aside.
    2.          
  2. Measure the butter and sugar into a large bowl. Use an electric mixer to cream them together until light and fluffy, about 3 minutes.
    3.          
  3. Add the egg and vanilla. Mix until combined and fragrant.
    4.          
  4. Pour the flour mixture into the wet ingredients, and stir until just combined.
    5.          
  5. Use a 1-tablespoon cookie scoop to shape the cookie dough into balls. Drop them onto a lined sheet pan, and transfer to the refrigerator. Chill for at least 2 hours.
    6.          
  6. Preheat the oven to 350°F. Line a sheet pan with parchment paper.
    7.          
  7. Place the chilled cookie dough balls onto the sheet pan.
    8.          
  8. Bake for 9-10 minutes.
    9.          
  9. Remove from the oven. Use a kitchen instrument, like the back of a cookie scooper or the end of a muddler, to press “thumbprints” into the hot cookie dough.
    10.          
  10. Add a teaspoon of grape jam into each thumbprint. This part is easier if you’ve warmed up the jam to where it’s easier to measure into the thumbprints.
    11.          
  11. Bake the cookies for another 4-5 minutes, or until the edges of the cookies are set and golden brown. You do not want them to get too brown or this toastiness will overpower the peanut flavor.
    12.          
  12. Remove from the oven, and cool for 5 minutes on the sheet pan.
    13.          
  13. Transfer the cookies to a cooling rack to finish cooling before enjoying.

Notes:

             
  • Change up the flavors by using your favorite jam! Strawberry, raspberry and blackberry would all be wonderful here!
For more recipes like this, check out the rest of our PB2 Recipes portfolio. You can find a list of all of our products available for purchase here.

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