22286

Peanut butter thumbprint cookies

  • makes 30
  • Easy

These peanut butter thumbprint cookies use the classic peanut butter and jam (or jelly) combination in a fun new way. They're best eaten the day they're made

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Ingredients

  • smooth peanut butter 100g, plus 3 tbsp extra for the tops
  • eggs 2
  • golden caster sugar 100g
  • vanilla extract 1 tsp
  • plain flour 260g
  • baking powder a pinch
  • seedless raspberry or strawberry jam ½ jar

Method

  • Step 1

    Heat the oven to 180C/fan 160C/gas 4. Tip the peanut butter, eggs, sugar and vanilla into a food processor and whizz until smooth, add the flour, baking powder and a pinch of salt and pulse until it forms a ball. Roll the dough into 30 walnut-sized balls, and push your thumb into the middle of the cookies, as you put them onto a baking sheet lined with baking paper. Add ¼ tsp peanut butter into the indent in the cookies, mix the jam to loosen it, and spoon small blobs on top of the peanut butter. 

  • Step 2

    Bake for 8-10 minutes, until they look dry, and starting to crack. Cool on the baking sheet for a few minutes, before cooling
    on a wire rack.

Nutritional Information

  • Kcals 101
  • Carbs 15.6g
  • Protein 2.6g
  • Fat 3g
  • Salt 0.1g
  • Saturates 0.8g
  • Fibre 0.7g
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