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peanut butter thumbprint cookies

Peanut Butter Thumbprint Cookies

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Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 20 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 24 cookies

Equipment

  • 2 Baking sheet
  • 1 Mixing bowl
  • 1 hand mixer or stand mixer
  • 1 Rubber spatula
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 Small bowl
  • 1 wire cooling rack
  • 1 Parchment paper roll
  • 1 teaspoon for indentations
  • 1 Small saucepan if making chocolate filling, optional

Ingredients
  

  • 1/2 cup unsalted butter softened
  • 1/2 cup creamy peanut butter room temperature
  • 1/2 cup granulated sugar plus extra for rolling
  • 1/2 cup light brown sugar packed
  • 1 large egg room temperature
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon fine salt
  • 24 teaspoons jam raspberry or strawberry, or chocolate kisses, for filling

Instructions
 

  • Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
  • In a mixing bowl beat the butter, peanut butter, granulated sugar, and brown sugar until light and creamy, about 2 minutes.
  • Add the egg and vanilla and beat until fully combined.
  • In a small bowl whisk together the flour, baking soda, baking powder, and salt.
  • Add the dry ingredients to the wet mixture and mix on low just until a soft dough forms.
  • Scoop 1-tablespoon portions of dough, roll into balls, and then roll each ball lightly in granulated sugar.
  • Arrange dough balls 2 inches apart on prepared baking sheets.
  • Bake for 8–10 minutes until the edges are set but centers still look soft.
  • Remove from the oven and immediately press a 1/2-teaspoon or your thumb into the center of each cookie to create a well.
  • Fill each indentation with 1 teaspoon of jam or press a chocolate kiss into the center.
  • Let cookies rest on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For best results, chill the dough for 20 minutes if your kitchen is warm to help the cookies keep their shape, and re-indent the centers gently if they puff during baking. Use creamy peanut butter for a smooth dough; natural peanut butter can be used but may require an extra tablespoon of flour for structure. If using jam, choose a thicker, seedless variety to prevent runoff, and add it after baking to keep the centers glossy. Cookies stay fresh in an airtight container for 4 days or freeze well (unfilled) for up to 2 months; fill after thawing for the best texture.
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