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Easy Peanut Butter Thumbprints (with Jam & Chocolate)
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Easy Peanut Butter Thumbprints (with Jam & Chocolate)

5 from 2 votes
Easy Peanut Butter Thumbprints (with Jam & Chocolate)" are the perfect treat for any time of year. Inspired by peanut butter blossoms, these cookies feature a delicious peanut butter flavor and a sweet surprise in the center. With a dollop of jam and chocolate, each bite is a satisfying combination of flavors.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Servings: 15 cookies
Author: Maria Corcuera

Equipment

  • 1 Cookie sheet
  • 1 baking sheet
  • 1 Electric mixer
  • 1 3 tablespoon cookie scoop

Ingredients

  • 2 cups all-purpose flour spooned and leveled
  • 1 tablespoon cornstarch
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 teaspoon salt
  • 3/4 cup brown sugar packed
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter room temperature
  • 1/2 cup smooth peanut butter
  • 1 large egg room temperature
  • 1 large yolk room temperature
  • 1 teaspoon pure vanilla extract
  • 1/3 cup raspberry jam
  • 1/3 cup hazelnut spread

Instructions

  • To get started, line a cookie sheet with parchment paper and set it aside. In a medium bowl, whisk together the dry ingredients and set this aside as well.
    2 cups (250 g) all-purpose flour, 1 tablespoon cornstarch, 1/2 teaspoon (0.5 teaspoon) baking soda, 1/4 teaspoon (0.3 teaspoon) baking powder, 1 teaspoon salt
  • In a large bowl with the paddle attachment, use a stand mixer or electric mixer on medium-high speed to cream together the sugars, peanut butter, and butter until light and fluffy—about 1.5 minutes.
    3/4 cup (165 g) brown sugar, 1/4 cup (50 g) granulated sugar, 1/2 cup (113.5 g) unsalted butter, 1/2 cup (129 g) smooth peanut butter
  • Next, add the egg, egg yolk, and vanilla extract, mixing until well combined. Be sure to scrape the sides of the bowl as needed.
    1 large egg, 1 large yolk, 1 teaspoon pure vanilla extract
  • Gradually add the flour mixture to the wet ingredients, mixing until just combined. Avoid over-mixing; it’s okay if you see a few streaks of flour.
    Once the peanut butter cookie dough is ready, refrigerate it for 15 minutes, and preheat your oven to 350°F (175°C).
  • Using a cookie scoop, form 3-tablespoon-sized cookie dough balls and place them on the prepared baking sheet, spacing them about 1.5 inches apart.
  • Bake one sheet at a time in the center of the oven for 10-15 minutes, or until the edges are golden brown and crisp.
  • As soon as the cookies come out of the oven, use the back of a tablespoon to make an indent in the center of each cookie while they’re still warm.
  • Cool the cookies on the baking sheet for 5 minutes or until they’re firm enough to handle, then transfer them to a cooling rack to cool completely.
  • Once the cookies are fully cooled, add 1/2 teaspoon of hazelnut spread and 1/2 teaspoon of fruit jam to the center of each. Enjoy!
    1/3 cup (113.3 g) raspberry jam, 1/3 cup (100 g) hazelnut spread

Notes

Add-Ons and Substitutions

  • Chocolate Chips: Press a few chocolate chips into the center instead of jam or chocolate spread for a melty chocolate bite.
  • White Chocolate: Use a white chocolate dollop in the center for a sweet, creamy contrast to the peanut butter.
  • Chocolate Ganache Filling: Swap the jam or spread for a rich ganache center by melting chocolate with a bit of cream. This adds a smooth, decadent texture.
  • Milk Chocolate: Place a piece of milk chocolate in the center instead of chocolate spread or jam for a sweet, mellow flavor.
  • Dark Chocolate Kisses: Use dark chocolate kisses as the center filling to give the cookies a bolder, slightly bitter flavor that balances the sweetness.
  • Mini Peanut Butter Cups: Press a mini peanut butter cup into the center for double the peanut butter goodness and a chocolatey twist!

Expert Tips

  • Measure the Flour Correctly: Too much flour can make your cookies dry and dense. Use the spoon-and-level method: spoon flour into your measuring cup, then level it off with the back of a knife. Avoid scooping flour directly from the bag, as this packs it in and leads to excess flour.
  • Don’t Over-Mix the Dough: Once you add the dry ingredients, mix until just combined. Over-mixing can make the cookies tough, so it’s fine if you still see a few streaks of flour.
  • Chill the Dough: Refrigerating the dough for 15 minutes before baking helps the cookies hold their shape and keeps them from spreading too much in the oven.
  • Press Indents While Warm: Make the indents in the center of the cookie right after baking, while they’re still soft. This creates the perfect well for your jam and chocolate toppings without cracking the cookies.
  • Use a Fresh Liner for Each Batch: For the best texture, bake on a fresh sheet of parchment paper for each batch.

Frequently Asked Questions

Can I freeze these cookies?

Yes, you can freeze them! Freeze the baked cookies without the jam or chocolate in an airtight container for up to 2 months. When ready to serve, thaw them at room temperature, then add your toppings.

Can I make the dough ahead of time?

Yes! You can make the dough up to 24 hours ahead and keep it refrigerated. Just allow it to soften slightly before scooping and baking.

How should I store the cookies?

Store your cookies in an airtight container at room temperature for up to 5 days. If they’re topped with jam, it’s best to eat them within 2–3 days for freshness.

Can I use crunchy peanut butter instead of smooth?

You can! It will add a bit of texture to the cookies, which some people enjoy. Just note that it might slightly affect the overall smoothness of the dough.
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