Peanut Butter Thumbprint Cookies hold a special place in my Christmas baking lineup. Every December, my kitchen transforms into a cookie factory filled with warmth and sweetness. These little gems are ridiculously simple to make yet look so impressive. The creamy peanut butter base melts in your mouth. Then comes that jewel-like jam center stealing the show. I love how versatile they are with different jam flavors. Raspberry, strawberry, or apricot all work beautifully here. Even now, making these brings back memories of holiday baking through the years. It’s a tradition that never gets old.
A good mixer makes cookie baking so much easier and more enjoyable. I use my stand mixer for most batches because it’s hands-free. You can add ingredients while it mixes perfectly every time. A hand mixer works beautifully too, especially for smaller batches. Either option creams butter and sugar better than mixing by hand.
For peanut butter thumbprint cookies, both mixers create that perfect fluffy texture.
Use what you have.
A cookie scoop is my secret weapon for perfectly sized Peanut Butter Thumbprint Cookies.
It makes portioning dough faster and easier. Every cookie bakes evenly when they’re all the same size. No more eyeballing or messy hands. It’s a small investment that makes a huge difference.
The indent in these cookies is where the magic happens. Most recipes tell you to press your thumb into each dough ball before baking. But there are plenty of other tools that work better. A wooden spoon handle creates perfectly round wells every time. The back of a melon baller works great for uniform indents. A small measuring spoon also does the trick nicely. Some bakers love using a wine cork for consistent results. Even a clean bottle cap can work in a pinch. Experiment to find your favorite method. Just make sure your indent is deep enough to hold the jam filling.
Rolling these cookies in sugar before baking adds wonderful texture and sweetness. Granulated sugar is the classic choice that never disappoints. Coarse sanding sugar creates extra sparkle and crunch on the edges. Crushed nuts like peanuts, hazelnuts or pecans add incredible flavor and texture. You can skip the coating entirely for a simpler version. Each option brings its own flavour profile. Choose whatever sounds most delicious to you.
You have two options for filling these cookies with jam. Some bakers fill the indent before baking for convenience and speed. The jam sets nicely but can bubble over or darken slightly. I prefer filling my Peanut Butter Thumbprints after baking for better results. The jam stays bright and jewel-toned this way. It also prevents any burning or caramelizing in the oven. You do need to wait for cookies to cool completely first. Then carefully spoon jam into each little well you created. Both methods work, but post-baking filling looks more vibrant. Keep in mind they store better when the jam is baked in the cookie. Choose whatever fits your baking style best.
With the holiday season officially here, there’s no better time to start baking. My Peanut Butter Thumbprint Cookies are the perfect way to kick things off. They fill your kitchen with warmth and the most incredible aroma. Baking cookies brings joy to everyone who gets to enjoy them. So grab your apron and preheat that oven right now. Make a batch for your family or wrap them as gifts. However you share them, these cookies spread holiday cheer beautifully. Let’s get baking and make this season delicious together!
Thanks so much for stopping by Bite by Michelle today! I hope you love these Peanut Butter Thumbprint Cookies as much as I do. If you make them, I’d absolutely love to see your creations. Tag me on social media or leave a comment below with your results. Don’t forget to rate this recipe if you tried it. Your feedback helps other bakers decide what to make next. Looking for more holiday cookie recipes to fill your tins? Browse my recipes for tons of festive inspiration.
Happy baking, friends!
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
- 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
Instructions
- preheat oven 350*F
- Line 2 baking sheets with parchment paper.
- Whisk together flour, baking powder, baking soda, and salt in a small bowl - set aside.
- Beat peanut butter, margarine, sugars, and vanilla, on high, until pale and fluffy. - about 3 minutes.
- Add dry ingredients, and beat until well combined.
- Using a small retractable scoop, form into balls.
- Roll each ball in the extra granulated sugar then place them on the parchment-lined baking sheets, about 2 inches apart.
- Bake 10 minutes.
- 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.
- Spoon about 1/2 teaspoon of jam into each thumbprint.
- Cookies can be stored in a single layer for up to 1 week or freeze up to 3 months.
Notes
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.
