Bake our thumbprint cookies, then check out more delicious cookie recipes such as these classic chocolate chip cookies, sugar cookies, healthy cookies and edible cookie dough.


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


  • 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 or a silicone baking mat. 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.

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Anna Glover profile
Anna GloverSenior food editor

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