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Peanut butter and jam thumbprint cookies

Name: Peanut butter and jam thumbprint cookies
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: Makes 18
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

By: Emily Gussin
Food producer and sustainability lead, delicious.

Published: 22 Aug 23
Updated: 24 Mar 25

Peanut butter and jam thumbprint cookies

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.

Easy
August 2023

Test kitchen approved

Makes 18
Hands-on time 30 min, plus chilling, oven time 15 min

If peanut butter and jam isn’t talking to you today, dive into more of our cookie recipes here.

Vegetarian

Nutrition: per serving

Calories: 206kcals
Fat: 11g (4.7g saturated)
Protein: 4.5g
Carbohydrates: 21g (12g sugars)
Fibre: 1.1g
Salt: 0.4g

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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.

Recipe from August 2023 Issue

Nutrition

Nutrition: per serving

Calories: 206kcals
Fat: 11g (4.7g saturated)
Protein: 4.5g
Carbohydrates: 21g (12g sugars)
Fibre: 1.1g
Salt: 0.4g

delicious. tips

Up the nuttiness by using brown butter to make these cookies – you’ll need to let it solidify first, then leave it out of the fridge to soften like you would standard butter.
Use a peanut butter without any additives – such as Pip & Nut, Manilife, Meridian – and mix it up properly before you use it.