These peanut butter thumbprint cookies are wonderfully quick to make – no cutters or rolling required. Simply press a small indentation into each ball of dough with your thumb, fill with raspberry jam, and bake. They’re delightfully crumbly, beautifully nutty, and utterly irresistible!
Makes 2 baking trays.
Ingredients for peanut butter thumbprint cookies:
- 100 g butter
- 140 g crunchy peanut butter
- 160 g light brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 190 g plain flour
- 1/4 teaspoon bicarbonate of soda
- 1/2 cup raspberry jam
All ingredients should be at room temperature. Sift together the flour and bicarbonate of soda and set aside.
In a mixing bowl, cream the butter, peanut butter, and sugar until light and fluffy. Add the egg and vanilla extract and beat until combined. Add the dry ingredients and mix to form a thick, slightly sticky dough. Chill in the fridge for 1 hour.
Once chilled, take small portions of dough and roll into balls. Place onto a baking tray lined with baking paper. Use your thumb to press an indentation into each ball, then fill with raspberry jam.
Bake at 200°C for 8–10 minutes, depending on the size of the cookies (take care not to overbake). Remove from the oven and allow to cool on a sheet of baking paper.
Store in an airtight container for up to 7 days.
Enjoy!
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