Peanut Butter Thumbprint Cookies
Soft, buttery, and bursting with nostalgic flavors, these Peanut Butter Thumbprint Cookies are a delightful twist on a classic treat. Featuring a tender peanut butter cookie base with a hint of sweetness from granulated and brown sugars, each cookie is gently thumb-pressed to cradle a dollop of your favorite jelly or jam. The optional sugar coating adds a satisfying crunch, while the jam brings a fruity pop of flavor that perfectly complements the rich, nutty peanut butter. Ready in under 30 minutes, these cookies are perfect for holiday dessert spreads or everyday snacking. With their melt-in-your-mouth texture and vibrant hue, they’re as beautiful as they are delicious. Whether you’re a peanut butter lover or a fan of thumbprint cookies, this recipe is sure to become a go-to favorite!
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Recipe Information
Ingredients
- 0.5 cup Unsalted butter, softened
- 0.5 cup Creamy peanut butter
- 0.5 cup Granulated sugar
- 0.5 cup Packed light brown sugar
- 1 unit Large egg
- 1 teaspoon Pure vanilla extract
- 1.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.25 cup Optional: Granulated sugar for rolling
- 0.5 cup Jelly or jam of your choice
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the softened butter, peanut butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes using an electric mixer.
Beat in the egg and vanilla extract until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually mix the dry ingredients into the wet ingredients, stirring just until combined to form a dough.
Scoop 1-inch balls of dough using a small cookie scoop or tablespoon, and roll them in your hands until smooth.
If desired, roll each dough ball lightly in granulated sugar for a crunchy coating.
Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart. Use your thumb or the back of a small spoon to press an indentation into the center of each cookie.
Fill each indentation with about 1/2 teaspoon of jelly or jam.
Bake in the preheated oven for 10-12 minutes, or until the cookies are lightly golden around the edges.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy! Store leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
3588 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.8 g | 207% | |
| Saturated Fat | 73.7 g | 368% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 444 mg | 148% | |
| Sodium | 1704 mg | 74% | |
| Total Carbohydrate | 502.9 g | 183% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 330.7 g | ||
| Protein | 55.5 g | 111% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 226 mg | 17% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 1274 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
