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a dozen peanut butter thumbprints on a white plate.
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5 from 1 vote

Peanut Butter Thumbprint Cookies

Soft and chewy peanut butter thumbprint cookies filled with raspberry jam.
Yield: makes 16 cookies
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Servings: 16
Author: Maryanne Cabrera

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, use an electric hand mixer to cream together butter, peanut butter, and brown sugar until smooth. Scrape down sides of bowl as needed to ensure thorough mixing. Add egg and mix until well combined.
  • Add flour, baking powder, and salt to mixing bowl. Mix until there are no longer any dry streaks. Dough may be crumbly. Use your hands to knead together to form 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 for another 8 minutes.
  • Remove from oven. Cool cookies in baking sheet for 5 minutes. Unmold cookies and transfer to wire rack. Cool to room temperature.

Notes

  • Don’t worry if the cookie dough cracks under pressure. It’s okay!
  • For best results, enough the cookies within two days of baking.
  • Store cookies in an airtight container at room temperature for up to 4 days.
Ingredients Notes:
  • It is best to use a no-stir shelf stable creamy peanut butter like Jif or Skippy.
  • Recommend using a high quality seeded raspberry jam (preservers or jelly).
  • Any other fruit jam works. Peanut butter pairs well with grape, strawberry, or blackberry.
  • Alternatively, you may fill the peanut butter thumbprint cookies with chocolate or caramel. (See details below)
Alternative Filling:
  • Follow instructions up to Step 5. Bake cookies for 10 minutes. Remove from oven and indent the center of the cookie. Bake for another 6-8 minutes until edges of the cookies are golden brown. 
  • Remove from oven. Indent centers once more. Cool cookies on baking sheet for 5 minutes. Transfer to wire rack to fully cool.
  • Spoon or pipe in melted chocolate into the centers of cookies.

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