Thumbprint cookies take us back to our childhood.There's something super fun about rolling balls then smooshing them with your thumb!
We actually developed this recipe in Jared's childhood kitchen. While we may have tackled this with youthful energy, our method is a bit more grown up substituting spoons for thumbs.
Peanut butter cookies are already delicious - giving them a fruity centre is just the cherry (jam) on top!
While there are classic pairings like Indian peanut butter with mango jam, Moroccan peanut butter with apricot jam, and Thai peanut butter with pineapple jam, we've found that most jams work!
- 1 ¼ cup flour
- ½ tsp baking soda
- ½ tsp baking powder
- ½ cup Wander Peanut Butter
- ½ cup butter
- ¼ cup sugar
- ½ cup brown sugar
- 1 tsp vanilla
- 1 egg
- ½ cup jam: apricot, marmalade, pineapple, raspberry, they all work!
- Preheat oven to 350 degrees.
- Whisk together flour, baking powder and baking soda. Set aside.
- Beat peanut butter and butter with a mixer on medium speed until smooth. Add sugars and beat until pale and fluffy.
- Add egg and vanilla and blend until incorporated.
- Scoop a tablespoon of dough, roll it into a ball then transfer to a parchment-lined baking sheet. Repeat with remaining dough, spacing each cookie about 2 inches apart.
- Bake for 10 minutes or until the cookies are puffy. Remove from oven and make indents in the centres by using either the hand end of a wooden spoon or the back of a ½ teaspoon.
- Return them to the oven and bake for another 6-7 minutes or until the edges are golden.
- Transfer cookies to wire racks and let cool completely.
- Heat the jam in a small saucepan or in the microwave until loosened (it won’t take very long). Spoon ½ tsp of jam into each indentation.
- Cookies can be stored in a single layer for up to a week - although we don’t think they will last that long!