PB & J Thumbprint Cookies
Recipe type: Cookie
Total time: 
A soft peanut butter cookie with a dollop of your favourite jam or jelly to make it even more irresistible.
  • 1¾ cups all purpose flour
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • ½ cup butter, softened to room temperature
  • ½ cup smooth peanut butter
  • ½ cup packed brown sugar
  • ½ cup granulated sugar
  • 1 large egg
  • 2 Tbsp milk or cream
  • 1 tsp vanilla
  • Your favourite jam or jelly
  • ICING (optional):
  • ¾ - 1 cup icing sugar (aka confectioner's sugar)
  • 1-2 Tbsp milk or cream
  1. Preheat oven to 350 degrees Fahrenheit.
  2. With electric mixer, in large mixing bowl, beat butter, peanut butter and sugars on medium speed until very creamy, 2-3 minutes.
  3. Meanwhile, in medium mixing bowl, stir together flour, baking powder and soda. Set aside.
  4. Add egg, milk and vanilla to butter mixture and beat well.
  5. Gradually mix in flour mixture on low speed until combined.
  6. Shape dough into 1” balls (if dough is too sticky, refrigerate for 10-20 minutes). Place balls on an ungreased cookie sheet, about 2" apart.
  7. Bake at 350ºF for 9 minutes, then remove and quickly press down the center of each with your thumb, a wine cork, a small lid (I used my almond extract), or whatever you like. Quickly drop about ½ tsp of jam into each indentation, then return to the oven and bake an additional 3-4 minutes, until edges are just golden. Let sit on cookie sheet for 2-3 minutes before removing to rack to cool completely.
  8. When cookies are cool, stir together icing sugar and milk to desired consistency and drizzle liberally over the cookies.
  9. Makes about 3 dozen small cookies.
Recipe by Hidden Ponies at https://hiddenponies.com/2014/09/pb-j-thumbprint-cookies/