peanut butter and jam thumbprints
Author: michelle
  • 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
  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.
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.
Recipe by bite at