Peanut Butter Thumbprint Cookies
Easy to make peanut butter thumbprint cookies with raspberry jam. These are delicious cookies for Christmas or anytime for dessert!
Servings 24 cookies
Ingredients
- 1/2 cup butter softened
- 1/2 cup creamy peanut butter
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 egg
- 1/2 teaspoon vanilla
- 1 1/4 cups flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
To roll cookies/for top:
- 1/2 cup sugar
- 1/2 cup raspberry jam or other flavor of your choice
Instructions
- Preheat oven to 350 degrees F. Prepare 2 cookie sheets by spraying with nonstick spray or putting down silicone baking mats.
- In a large bowl cream together butter, peanut butter, sugar, brown sugar, egg and vanilla with a hand mixer until fluffy.
- Mix in flour, baking powder, baking soda and salt until a cookie dough forms.
- Place 1/2 cup of sugar in a small shallow bowl. Shape cookies into 1 inch balls, roll in sugar and place on prepared cookie sheets.
- Bake for 14 to 15 minutes until slightly browned.
- Once out of the oven, press thumb or small spoon into the center of each cookie to create a small well where the jam will go. Fill with a teaspoon of jam.
- Allow to cool for a few minutes to harden, and then serve (and eat them all!). Enjoy!