Peanut Butter Jam Thumbprints
Total Time
4 hours (includes chilling)
Prep Time
25 minutes
Cook Time
13 minutes
Rating
4.8 out of 5 stars
(17)
Ingredients
32 cookies
- 1 and 1/4 cups (156g) all-purpose flour (spooned & leveled)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1/2 cup (100g) packed light or dark brown sugar
- 1/4 cup (50g) granulated sugar
- 1 large egg, at room temperature
- 3/4 cup (195g) creamy peanut butter*
- 1 teaspoon pure vanilla extract
- 3/4 cup (110g) finely chopped salted peanuts*
- 6 Tablespoons (120g) jam*
- 4-ounce quality white chocolate bar (113g), finely chopped*
- 1 heaping Tablespoon creamy peanut butter
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Preparation
Chef’s notes
Make Ahead & Freezing Instructions:
Make the cookie dough and chill it in the refrigerator for up to 4 days. Up to 2 days in step 3 and up to 2 days when chilling again in step 4. Unbaked cookie dough balls freeze well for up to 3 months. Allow them to thaw overnight in the refrigerator, then roll in peanuts, make an indent into each, and continue with step 5. Baked cookies, with jam filling and with or without drizzle topping, freeze well for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature, if desired, before serving.
Special Tools (affiliate links):
Glass Mixing Bowl | Whisk | Electric Mixer (Handheld or Stand) | Silicone Spatula or Wooden Spoon | Baking Sheets | Silicone Baking Mats or Parchment Paper | Cooling Rack | Double Boiler (optional for melting chocolate) | Squeeze Bottle (optional for drizzling chocolate)
Peanut Butter:
It’s best to use a processed peanut butter like Jif creamy or Skippy creamy. I do not suggest using natural style, oily peanut butter. Crunchy peanut butter adds peanut chunks as well as a more crumbly texture. I recommend using creamy in this recipe.
Peanuts:
For a salty/sweet cookie, I recommend using roasted salted peanuts. If desired, you can use unsalted or raw (not roasted) peanuts. You can skip the crushed peanut coating if desired, too.
Jam:
Use any jam, jelly, or preserves you enjoy with peanut butter. I usually use strawberry jelly and/or raspberry preserves, whichever I have on hand.
Optional White Chocolate Drizzle:
For the best results, use a 4 ounce “baking chocolate” bar found in the baking aisle. I prefer Bakers or Ghirardelli brands. Do not use white chocolate chips for the drizzle, as they contain stabilizers preventing them from melting into the proper consistency.
Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.