PB&J Thumbprint Cookies
Ingredients:
- 113.5 g (1/2 cup) vegan butter
- 120 ml (1/2 cup) creamy peanut butter
- 100 g (1/2 cup) granulated sugar
- 53.2 g (1/4 cup) brown sugar
- 15 g (1) flax egg
- 4.3 g (1 tsp) vanilla extract
- 180 g (1 1/2 cups) all-purpose flour
- 2.3 g (1/2 tsp) baking soda
- 1.5 g (1/4 tsp) salt
- 106.7 g (1/3 cup) jam or jelly
Equipments:
Features:
Soy-Free
Nutrition:
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Make sure the butter is fully softened for easy creaming. Have your jam ready to go in a small bowl so it's easy to spoon into the cookies right after baking, while the indents are still warm and soft.
Instructions:
- Preheat & Prep: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream the Butter & Sugars: In a large bowl, cream the vegan butter, peanut butter, granulated sugar, and brown sugar together until light and fluffy.
- Add the Wet Ingredients: Beat in the flax egg and vanilla until combined.
- Combine with the Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Add to the wet ingredients and mix until a soft dough forms.
- Roll & Space the Dough: Roll the dough into 1-inch balls and place them 2 inches apart on the baking sheet.
- Make the Thumbprints: Press your thumb (or the back of a small spoon) into the center of each ball to make an indent. The edges may crack slightly — that's normal.
- Bake: Bake for 10-12 minutes, until the edges are just set. Remove from the oven and re-press the centers if they've puffed up, then let cool for 5 minutes on the pan.
- Fill with Jam: Fill each indent with about 1/2 tsp of jam. Transfer to a wire rack to cool completely so the jam sets.
Storage: Store in an airtight container at room temperature for up to 5 days. Unfilled baked cookies freeze well for up to 2 months; fill with jam after thawing.
Tip: Re-press the thumbprint centers right after baking if they've puffed up in the oven — this gives the jam a proper well to sit in.
Swap: Use any jam flavor you like, or swap peanut butter for almond or sunflower seed butter for a different take or nut-free version.
Peanut butter in the dough itself, not just as a filling, gives these cookies their rich, nutty flavor and soft texture throughout. Jam in the center adds a sweet-tart contrast that echoes the classic peanut butter and jelly pairing.
PB&J Thumbprint Cookies
Ingredients:
- 113.5 g (1/2 cup) vegan butter
- 120 ml (1/2 cup) creamy peanut butter
- 100 g (1/2 cup) granulated sugar
- 53.2 g (1/4 cup) brown sugar
- 15 g (1) flax egg
- 4.3 g (1 tsp) vanilla extract
- 180 g (1 1/2 cups) all-purpose flour
- 2.3 g (1/2 tsp) baking soda
- 1.5 g (1/4 tsp) salt
- 106.7 g (1/3 cup) jam or jelly
Equipments:
Features:
Why These Ingredients:
Peanut butter in the dough itself, not just as a filling, gives these cookies their rich, nutty flavor and soft texture throughout. Jam in the center adds a sweet-tart contrast that echoes the classic peanut butter and jelly pairing.
Prep:
Make sure the butter is fully softened for easy creaming. Have your jam ready to go in a small bowl so it's easy to spoon into the cookies right after baking, while the indents are still warm and soft.
Instructions:
- Preheat & Prep: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream the Butter & Sugars: In a large bowl, cream the vegan butter, peanut butter, granulated sugar, and brown sugar together until light and fluffy.
- Add the Wet Ingredients: Beat in the flax egg and vanilla until combined.
- Combine with the Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Add to the wet ingredients and mix until a soft dough forms.
- Roll & Space the Dough: Roll the dough into 1-inch balls and place them 2 inches apart on the baking sheet.
- Make the Thumbprints: Press your thumb (or the back of a small spoon) into the center of each ball to make an indent. The edges may crack slightly — that's normal.
- Bake: Bake for 10-12 minutes, until the edges are just set. Remove from the oven and re-press the centers if they've puffed up, then let cool for 5 minutes on the pan.
- Fill with Jam: Fill each indent with about 1/2 tsp of jam. Transfer to a wire rack to cool completely so the jam sets.
