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Thumbprint cookies
- Anna Glover
Published: January 13, 2021 at 9:20 AM
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Makes 30
Easy
Total time: 30 mins
+ cooling
A star rating of 5 out of 5.2 ratingsRate
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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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Bake our thumbprint cookies, then check out our classic chocolate chip cookies, sugar cookies, empire biscuits, healthy cookies and edible cookie dough. Also discover more of our indulgent cookie recipes.
Ingredients
Nutrition
-
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
Nutrition: per serving
- kcal101
- fat3g
- saturates0.8g
- carbs15.6g
- fibre0.7g
- protein2.6g
- salt0.1g
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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 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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Authors
Anna GloverSenior food editor
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A star rating of 5 out of 5.2 ratings
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