Peanut butter and jam thumbprint cookies

Peanut butter and jam thumbprint cookies
  • Serves icon Makes 18
  • Time icon Hands-on time 30 min, plus chilling, oven time 15 min

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.

Nutrition: per serving

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

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

Method

  1. 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.
  2. 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!).
  3. 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.

delicious. tips

  1. 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.

  2. Use a peanut butter without any additives – such as Pip & Nut, Manilife, Meridian – and mix it up properly before you use it.

Recipe By

Emily Gussin

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