Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Chocolate Peanut Butter Jam Thumbprint Cookies
These delightful American-style thumbprint cookies feature a buttery, tender base with a sweet jam center and a rich chocolate peanut butter topping. Perfect for dessert, afternoon snacks, or gift-giving, these cookies combine classic flavors in one irresistible treat.
32 min
Easy
24 servings
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Taste Profile
Sweet9/10
Salty2/10
Sour3/10
Umami2/10
Spicy0/10
🥄 Texture
These cookies have a tender, buttery shortbread base with lightly crisped edges and soft, slightly crumbly centers. The jam provides a sticky, chewy pocket while the dollop of chocolate peanut butter adds a creamy, slightly dense topping.
👃 Aroma
Warm butter and vanilla notes dominate, joined by a nutty cocoa scent from the chocolate peanut butter. Bright, fruity esters from the jam provide a fresh, slightly tangy contrast.
🍷 Pairs Well With
Cold milk or a medium-roast coffee; alternatively black tea or a chocolate stout for a richer pairing.
🥗 Side Dishes
Fresh berries or a scoop of vanilla ice cream; salted roasted peanuts or a simple fruit platter also pair well to balance the sweetness.
Ingredients(6 items)
- 12 1/4 cups all-purpose flour
- 21/2 cup granulated sugar
- 31 cup butter (softened)
- 41/2 cup chocolate peanut butter
- 51/2 cup jam (any flavor)
- 62 tablespoons sugar (for rolling)
Nutrition Information(per serving)
185
Calories
3.1g
Protein
20.8g
Carbs
11.2g
Fat
Instructions
- 1
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- 2
In a large mixing bowl, cream together 1 cup softened butter and 1/2 cup granulated sugar until light and fluffy, approximately 2-3 minutes.
- 3
Gradually add 2 1/4 cups flour to the butter mixture, stirring until a soft dough forms. Do not overmix.
- 4
Roll dough into 1-inch diameter balls and place them 2 inches apart on the prepared baking sheets.
- 5
Using your thumb or the back of a small spoon, gently press an indentation into the center of each cookie ball, creating a shallow well.
- 6
Place approximately 1/2 teaspoon of jam into each thumbprint indentation.
- 7
Bake cookies for 10-12 minutes until the edges are lightly golden but the centers remain soft.
- 8
Remove from oven and let cool on baking sheet for 5 minutes, then transfer to a wire rack.
- 9
Once cookies have cooled completely, spoon approximately 1/2 teaspoon of chocolate peanut butter onto the jam in each cookie's center.
- 10
Allow the chocolate peanut butter topping to set at room temperature for 15-20 minutes before serving.
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