PB&J thumbprint cookies
These PB&J thumbprint cookies are seriously good, well with such a classic pairing why would you doubt it. Peanut butter and jam (I just can’t say jelly, sorry) – are a great example of a simple partnership that is far greater together than apart. Salty savoury-ness meets sharp sweetness, the rest is history. Classics are classics for a reason…no need to question or tinker, just sit back and enjoy.
Thumbprint cookies are lovely to work with. They’re pretty simple to make, easier to eat and incredibly versatile. Jam tarts 2.0. The addition of peanuts on the outside adds to the much-needed crunch and complement the flavours inside.
PB&J thumbprint cookies
Ingredients
225g plain flour
Pinch salt
150g unsalted butter (room temperature)
75g caster sugar
1 egg
½ tsp vanilla extract
1 ½ tbsp smooth peanut butter
50g salted peanuts, finely chopped
85g peanut chips
Approx. ½ tsp of raspberry jam for filling of each cookie
80g salted peanuts, chopped finely (for topping)
Makes between 25-30 cookies, depending on size.
Method for PB&J thumbprint cookies
Chop the peanuts and separate those that will be incorporated into the dough and those for the topping. Leave to one side.
Cream the softened butter and sugar together until light and fluffy. (This can be done using a food mixer, free-standing electric mixer or by hand.)
Add the vanilla extract and egg and mix to combine.
Add the peanut butter. Mix to combine.
Add the sifted flour into the bowl and gradually combine. Stop as soon as the flour has been incorporated.
Add the chopped peanuts and peanut chips by hand, folding them in with a spatula.
Wrap the mixture up and chill for an hour in the fridge.
Pre-heat oven to 180°C about and line two baking trays with parchment paper.
Roll small amounts of the dough into golf-ball sized rounds, then roll them in chopped peanuts. Using your thumb add an indentation into the centre of each round. This should be pretty deep to make room for the jam.
Fill each cookie with just under ½ tsp of raspberry jam.
Bake for 9-11 mins. Turn the tray once during this period to make sure the cookies bake evenly.
Leave on the tray to cool for a few minutes then transfer to a wire rack to cool completely.
Store in an airtight container or tin. Will last 2-3 days. To enjoy warm, re-heat in a low oven for about 10 mins.
Tips
Once you add the flour, do not over-mix. Combine and then turn the mixer off. Use a spatula to scrape and combine the mix at the bottom of the bowl if needed. Over-mixing can result in a tougher cookie.
Chilling the dough in the fridge for an hour is really useful. It’s quite a soft dough and it makes it easier to shape into balls if it’s had time in the fridge.
A hard thing to do for generous or greedy people but go easy on the jam filling. If you over fill, it will just ooze out the side when baking. Not the worst thing but it doesn’t look as good.
The jam will be incredibly hot when it comes out of the oven, so wait about 20 minutes before digging in.
If you can’t get hold of the peanut chips (they aren’t readily available in UK stores but you can buy online) then just increase number of peanuts in the dough.
Looking for other PB&J recipe ideas? Why not try my Peanut butter choc swirl ice cream – no churn magic
Food network has some amazing suggestions too.