Description
Soft and chewy peanut butter cookies with a sweet jam center, perfect for family baking.
Ingredients
Scale
- 1 and 1/4 cups (156g) all-purpose flour (spooned & leveled)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1/2 cup (100g) packed light or dark brown sugar
- 1/4 cup (50g) granulated sugar
- 1 large egg, at room temperature
- 3/4 cup (195g) creamy peanut butter
- 1 teaspoon pure vanilla extract
- 3/4 cup (110g) finely chopped salted peanuts
- 6 Tablespoons (120g) jam
- For Drizzle: one 4-ounce quality white chocolate bar (113g), finely chopped
- For Drizzle: 1 heaping Tablespoon creamy peanut butter
Instructions
- Whisk the flour, baking soda, and salt together in a medium bowl. Set the dry mix aside.
- In a large bowl, beat the butter on medium-high speed until smooth, about 1 minute.
- Add the brown sugar and granulated sugar and beat on medium-high speed until creamed, about 2 minutes.
- Add the egg and beat on high speed until combined, about 1 minute. Scrape down the bowl sides and bottom, then beat again to combine.
- On medium-high speed, beat in the peanut butter and vanilla until combined.
- Add the dry ingredients to the wet ingredients and mix on low speed until combined. The dough will be thick and soft.
- Cover the dough and chill in the refrigerator for at least 1 hour, up to 2-3 days.
- Remove dough from the refrigerator. Roll the dough into balls, about 1 scant Tablespoon (18g) each.
- Roll each dough ball into the chopped salted peanuts.
- Indent the center of each dough ball with your thumb or the bottom of a silicone spatula or wooden spoon to make a crevice.
- Place the dough balls on 1 or 2 large plates or a lined large baking sheet. Loosely cover and chill for 2 hours, up to 2 days.
- Preheat your oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats.
- Arrange the chilled dough balls on the baking sheets, keeping them 3 inches apart.
- Spoon a heaping 1/2 teaspoon of jam into each indent.
- Bake for 11-13 minutes, or until the sides are lightly browned. The jam will set as the cookies cool.
- Remove the cookies from the oven. Let them cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.
- To make the optional drizzle: Melt the chopped white chocolate in a double boiler or the microwave in 20-second increments, stirring after each one until smooth.
- Stir the peanut butter into the melted white chocolate. Drizzle lightly over the cooled cookies.
- Allow the drizzle to set completely at room temperature for about 30 minutes or in the refrigerator for 15 minutes.
Notes
- Cookies stay fresh covered at room temperature for 2 days or in the refrigerator for up to 1 week.
- You can use strawberry, raspberry, or any jam you prefer for the center.
- Prep Time: 20 min
- Cook Time: 13 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12
- Sodium: 100
- Fat: 11
- Saturated Fat: 4
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 1
- Protein: 4
- Cholesterol: 25
Keywords: Peanut Butter Jam Thumbprint Cookies, Easy Cookie Recipes, Homemade Cookies, Baking Recipes, Soft & Chewy Cookies, Sweet Treats, Peanut Butter Cookies, Jam Cookies