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Peanut butter and jam thumbprint cookies

Peanut butter and jam thumbprint cookies

PT25M

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I have brought together two of my favourite cookies into a classic combination of peanut butter and jam. My small boy loves making the thumbprints in these and spooning in the jam, and it's a happy rainy-day activity to do together; although having such tiny little thumbs, he does his with a teaspoon!

I like to serve the cookies warm from the oven with a scoop of frozen yoghurt.

Try different flavour combinations such as grated white chocolate in place of the peanut butter and lemon curd instead of jam. Or try dark chocolate with blackberry jam for a dark, delicious 'Black Forest gateau' version.

Ingredients

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  • 50g of butter, plus extra for greasing
  • 2 tbsp of caster sugar
  • 1 egg yolk
  • 2 tbsp of peanut butter, preferably crunchy
  • 8 tbsp of self-raising flour, plus extra for dusting
  • 4 tbsp of jam, any flavour
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Method

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1
Preheat the oven to 180°C/gas mark 4, and lightly grease a baking sheet
2
Cream the butter and sugar together in a mixing bowl with a wooden spoon until softened and well combined. Add the egg yolk and the peanut butter, and mix until evenly distributed through the mixture. Spoon in the flour and stir to make a soft dough
3
With lightly floured hands, break off a walnut-sized piece of dough. Place on the prepared baking sheet and flatten slightly with a fork. Repeat with the rest of the dough
4
Using your thumb, or a teaspoon, make a deep well in the centre of each flattened ball of dough; the cookies will flatten and spread out slightly at they cook, so don't be afraid to dig in!
5
Melt the jam slightly in a microwave for 30 seconds on a low setting, then spoon a little into the centre of each cookie. Bake in the centre of the preheated oven for 10 or so, until golden
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