Peanut Butter Thumbprint Cookies
Soft, chewy peanut butter thumbprint cookies filled with sweet raspberry jam—a nostalgic twist on the classic PB&J sandwich that bakes into the perfect cookie.
Servings: 16
Ingredients
- 3 Tablespoons unsalted butter (42 g) softened, room temp
- ½ cup smooth peanut butter (135 g)*
- ½ cup brown sugar (100 g) packed
- 1 large egg room temp
- 1 cup all-purpose flour (130 g)
- ½ teaspoon baking powder
- ½ teaspoon kosher salt*
- ¼ cup granulated sugar (50 g) for rolling
- 3 Tablespoon raspberry jelly or other jelly, jam, or preserve of choice
Instructions
- Preheat oven to 350°F. Line baking sheet with parchment paper or reusable silicone baking mat. Set aside.
- In a large bowl, cream together butter, peanut butter, and brown sugar until smooth using an electric mixer. Scrape down sides as needed. Add egg and mix until well combined.
- Add flour, baking powder, and salt. Mix until no dry streaks remain. Dough will be crumbly—use hands to knead into cohesive dough.
- Portion out dough into rounded tablespoons. Form into round balls using the palms of your hands. Roll and coat with granulated sugar.
- Place sugar coated cookie balls on prepared baking sheet, spacing them about 2 inches apart.
- Bake for 7 minutes. Remove from oven. Use a ½ teaspoon measuring spoon to create indent in the center of each cookie ball. Fill cavity with ½ teaspoon of raspberry jelly. Return to oven.
- Bake 8 more minutes until edges are set and lightly golden.
- Cool on baking sheet 5 minutes, then transfer to wire rack to cool completely.
Notes
Peanut Butter: Use no-stir, shelf-stable creamy peanut butter (Jif or Skippy). Natural peanut butter will cause texture issues.
Salt: Recipe tested with Diamond Crystal kosher salt. If using salted butter, reduce salt to ¼ teaspoon.
Jam Options: Raspberry, grape, strawberry, or blackberry all work beautifully.
Chocolate or Caramel Filling: Bake cookies 10 minutes, indent, then bake 6-8 more minutes. Cool completely, then pipe melted chocolate or caramel into centers.
Storage: Best enjoyed within 2 days. Store airtight at room temperature up to 4 days.
Nutrition
Calories: 145kcal | Carbohydrates: 19g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 17mg | Sodium: 128mg | Potassium: 70mg | Fiber: 1g | Sugar: 12g | Vitamin A: 83IU | Vitamin C: 0.2mg | Calcium: 21mg | Iron: 1mg