Peanut butter and jam thumbprint cookies
- Portion size: Makes 18
- Hands-on time 30 min, plus chilling, oven time 15 min
- Difficulty: easy
Our peanut butter and jam cookies are where it’s at if you need a sweet treat fast! Peanut butter gives these rustic cookies a creamy, soft texture with added crunch from the chunks of nut. A dollop of glistening jam is the perfect finish and cuts through the rich cookie base. Dead easy to make – and so kid-friendly!
If peanut butter and jam isn’t talking to you today, dive into more of our cookie recipes here.
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Ingredients
- 125g unsalted butter, softened
- 180g crunchy peanut butter (see Know-how)
- 150g light soft brown sugar
- 1 medium free-range egg
- 1 tsp vanilla extract
- 1 tsp fine sea salt
- 200g plain flour
- ½ tsp bicarbonate of soda
- 100g raspberry, strawberry or cherry jam
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Method
- Put the butter, peanut butter and sugar in a bowl. Use an electric hand mixer to beat the mixture until creamy. Mix in the egg, vanilla and salt, then stir in the flour and bicarbonate of soda. Bring together with your hands into a dough.
- Line a large baking tray with baking paper. Divide the dough into 18 equal portions then roll into even balls using your hands. Spread out on the tray, then press with your palm to flatten slightly. Use your thumb to create an indent in the centre of each ball of dough (don’t worry if it cracks a little – that’s part of the charm!).
- Heat the oven to 170°C fan/gas 5 and chill the biscuits in the fridge while you wait for it to heat up. Fill the thumbprint dip in each cookie with jam. Bake for 15 minutes until golden. Leave to cool on the tray for 10 minutes, then serve warm or leave to cool completely.
Nutrition
- 206kcals Calories
- 11g (4.7g saturated) Fat
- 4.5g Protein
- 21g (12g sugars) Carbs
- 1.1g Fibre
- 0.4g Salt
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