peanut butter and jam thumbprints – can’t stop eating them

peanut butter and jam thumbprints - can't stop eating them
PEANUT BUTTER and JAM THUMBPRINTS; off the charts, unbelievable, can’t stop eating them delicious!

I obsess about recipes. At any time of the day, no matter what else I’m doing, random recipes float around in my brain waiting, in the never-ending cue, for me to make them. My new PEANUT BUTTER AND JAM THUMBPRINTS have been trying to get out since last summer! I love peanut butter cookies. I love peanut butter and jam sandwiches. The idea of combining the two seemed natural. As it turns out, there’s tons of pj & b thumbprint recipes – I thought I was inventing something brilliantly new. 

peanut butter and jam thumbprints - can't stop eating them

The recipe is a reworked classic. I wanted my cookie base to melt-in- my-mouth so I omitted eggs and turned it into more of a peanut butter shortbread cookie. I kid you not, as I took my first bite, the world tipped slightly. I was trying to watch House of cards with a plate of them on the coffee table. After my fourth cookie, I put them away. I couldn’t stop eating them long enough to concentrate on the show!

I used homemade raspberry jam but any jam or jelly will be lovely.

peanut butter and jam thumbprints - can't stop eating them
PEANUT BUTTER AND JAM THUMBPRINTS
makes 2 dozen
preheat oven 350*F

  • 1 ¼ cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup smooth peanut butter
  • ½ cup hard margarine, softened
  • 1/3 cup packed light-brown sugar
  • 1/3 cup granulated sugar, plus more for rolling
  • 1 teaspoon pure vanilla extract
  • ½ cup raspberry jam

THE STEPS:

  • Line 2 baking sheets with parchment paper.

peanut butter and jam thumbprints - can't stop eating them

  • Whisk together flour, baking powder, baking soda, and salt in a small bowl – set aside.

peanut butter and jam thumbprints - can't stop eating them

  • Beat peanut butter, margarine, sugars, and vanilla, on high, until pale and fluffy.
  • Add dry ingredients, and beat until well combined.

peanut butter and jam thumbprints - can't stop eating them

  • Using a small retractable scoop, form into balls.

peanut butter and jam thumbprints - can't stop eating them

  • Roll each ball in the extra granulated sugar then place them on the parchment-lined baking sheets, about 2 inches apart.
  • Bake 10 minutes.

peanut butter and jam thumbprints - can't stop eating them

  • Remove from oven, and make a dent in the center of each cookie [ that’s the thumbprint] using the handle end of a wooden spoon.
  • Return to oven, and bake until edges are golden, 7 minutes more.
  • Transfer the sheets to wire racks, and let cool completely.

peanut butter and jam thumbprints - can't stop eating them

  • Spoon about 1/2 teaspoon of jam into each thumbprint.
  • Cookies can be stored in a single layer for up to 1 week.

peanut butter and jam thumbprints - can't stop eating them
THE LOVE: Make sure that you use ‘hard’ margarine not the spreadable type. This is really important! And be sure to allow the cookies to cool completely before adding your jam or the jam will soak into the cookie and look awful.

peanut butter and jam thumbprints - can't stop eating them

Thanks for reading.

photography by michelle

peanut butter and jam thumbprints
Print
AUTHOR:
Yield: 2 dozen
INGREDIENTS
  • 1 ¼ cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup smooth peanut butter
  • ½ cup hard margarine, softened
  • ⅓ cup packed light-brown sugar
  • ⅓ cup granulated sugar, plus more for rolling
  • 1 teaspoon pure vanilla extract
  • ½ cup raspberry jam
THE STEPS:
  1. Preheat oven to 350 degrees.
  2. Line 2 baking sheets with parchment paper.
  3. Whisk together flour, baking powder, baking soda, and salt in a small bowl - set aside.
  4. Beat peanut butter, margarine, sugars, and vanilla, on high, until pale and fluffy.
  5. Add dry ingredients, and beat until well combined.
  6. Using a small retractable scoop, form into balls.
  7. Roll each ball in the extra granulated sugar then place them on the parchment-lined baking sheets, about 2 inches apart.
  8. Bake 10 minutes.
  9. Remove from oven, and make a dent in the center of each cookie [ that's the thumbprint] using the handle end of a wooden spoon.
  10. Return to oven, and bake until edges are golden, 7 minutes more.
  11. Transfer the sheets to wire racks, and let cool completely.
  12. Spoon about ½ teaspoon of jam into each thumbprint.
  13. Cookies can be stored in a single layer for up to 1 week.
THE LOVE:
Make sure that you use 'hard' margarine not the spreadable type. This is really important! And be sure to allow the cookies to cool completely before adding your jam or the jam will soak into the cookie and look awful.

 

  • Paula

    These sound yummy…who doesn’t like the pb and jam combination. I will be making these this week for sure!

  • Joanna

    It looks so amazingly delicious. Had to click on that picture to read this post.

    I’ve been meaning to get a mini ice cream scoop for ages so that it will make cookie making easier.

    love that you used homemade raspberry jam for these..it doesn’t get any better than that!

    A quick question: does the jam soften the cookie say after a day?

    • Hi Joanna, Because there is no egg in the cookie the jam does not soften them, They stay perfectly!

  • Emily M

    I always have butter in my fridge but rarely hard margarine – what difference would that likely make?

    • Emily, that’s a great question. Like you, I usually use butter but when I was making these cookies I had run out. I used the hard margarine and the cookies were fantastic! I’m sure butter would be delicious. I always write the recipe exactly as I make it…

  • Sarah

    PB and J cookies!! This is such a great idea 🙂 http://www.thegourmetgourmand.com