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Peanut Butter Jam Thumbprint Cookies with White Chocolate Drizzle Recipe

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3.8 from 3 reviews

Peanut Butter Jam Thumbprints are soft, buttery cookies featuring a peanut butter base rolled in crushed peanuts, filled with jam, and optionally drizzled with white chocolate and peanut butter. These classic thumbprint cookies balance sweet and nutty flavors with a delightful chewy texture, perfect as a make-ahead treat for gatherings or everyday enjoyment.

Ingredients

Dry Ingredients

  • 1 and 1/4 cups (156g) all-purpose flour (spooned & leveled)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Wet Ingredients

  • 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

Toppings and Fillings

  • 3/4 cup (110g) finely chopped salted peanuts
  • 6 Tablespoons (120g) jam (any flavor you prefer)
  • 1 four-ounce quality white chocolate bar (113g), finely chopped (optional)
  • 1 heaping Tablespoon creamy peanut butter (for drizzling, optional)

Instructions

  1. Prepare Dry Ingredients: Whisk together the flour, baking soda, and salt in a medium bowl; set aside to combine evenly.
  2. Cream Butter and Sugars: In a large bowl, use a hand mixer or stand mixer with paddle attachment to beat the softened butter on medium-high speed until smooth, about 1 minute. Add the brown sugar and granulated sugar and beat on medium-high speed for about 2 minutes until creamy.
  3. Add Wet Ingredients: Beat in the egg on high speed until combined, about 1 minute. Scrape down the bowl sides and bottom to ensure everything is mixed well. Then beat in the peanut butter and vanilla on medium-high speed until smooth and combined.
  4. Combine Dough: Add the whisked dry ingredients to the wet ingredients and mix on low speed until just combined into a thick, soft dough. Cover and chill in the refrigerator for at least 1 hour; dough can be chilled up to 2-3 days.
  5. Form Dough Balls: Remove dough from fridge, roll into balls using about 1 scant tablespoon (18g) of dough each. Roll each ball in crushed salted peanuts, then make an indentation in the center of each ball using your thumb or the end of a spoon. Place on plates or a lined baking sheet, cover loosely, and chill again for 2 hours or up to 2 days.
  6. Preheat Oven and Prepare Baking Sheets: Preheat the oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats to prevent sticking.
  7. Fill and Bake: Arrange chilled dough balls on prepared baking sheets about 3 inches apart. Spoon a heaping 1/2 teaspoon of jam into each thumbprint indentation carefully. Bake for 11-13 minutes or until the cookie edges are lightly browned. The jam will appear unset but will firm up as the cookies cool.
  8. Cool Cookies: Remove from oven and let cookies cool on the baking sheet for 5 minutes. Transfer to a wire rack to cool completely.
  9. Optional White Chocolate Drizzle: Melt the chopped white chocolate using a double boiler or microwave in 20-second increments, stirring between sessions until smooth. Stir in 1 heaping tablespoon creamy peanut butter until incorporated. Drizzle lightly over cooled cookies and allow to set at room temperature for about 30 minutes or refrigerate for 15 minutes.
  10. Storage: Store cookies covered at room temperature for up to 2 days or refrigerate for up to 1 week to maintain freshness.

Notes

  • Dough can be chilled up to 3 days before baking, allowing for flexibility in preparation.
  • The jam flavor can be customized according to preference—strawberry, raspberry, or apricot work well.
  • Optional white chocolate drizzle adds sweetness and visual appeal but can be omitted for a simpler cookie.
  • Use room temperature ingredients, especially butter and eggs, for best mixing results.
  • Use parchment paper or silicone mats to prevent sticking and ensure even baking.

Find it online: https://bitezly.com/peanut-butter-jam-thumbprint-cookies-with-white-chocolate-drizzle-recipe/