Thumbprint peanut butter cookies w raspberry jam

Thumbprint Peanut Butter w Raspberry Jam

Scroll down to content
Jump to Recipe Print Recipe Pin it!
Thumbprint peanut butter cookies w raspberry jam

Question for you all: what’s a good time to have cookies?

a) Never

b) Every once in a while

c) Once a week

d) Anytime!

If you answered a, I am not sure why you are reading this post! But if it’s any other choice, you will love these thumbprint peanut butter cookies with raspberry jam! But if you answered d, then you are a being after my own heart! In that case, you should check out other cookies recipes: cumin seed cookies, pretty pink macarons, chocolate and walnut cookies, ginger bread biscuits and meringue cookies and kisses.

But these peanut butter thumprint cookies are my current favourite cookies! The combination of sweet and tart raspberry jam and slightly salty peanut butters is a match made in heaven! I made a large batch and I sort of refused to share them with anyone else! They were that good!!!

While I made these cookies using fresh raspberry jam (recipe found here), you can use store bought jam!

I hope you you will make these thumbprint peanut butter cookies with raspberry jam a try. If you do, tag me on instagram

Happy baking friends



thumbprint peanut butter cookies w raspberry jam

Thumbprint peanut butter cookies w raspberry jam
Thumbprint peanut butter cookies w raspberry jam
Course evening tea, Snacks
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 30 cookies
Calories/Serving 136kcal


  • 200 gram plain flour All purpose flour (USA), Maida (India)
  • 100 gram butter
  • 100 gram light brown sugar
  • 120 gram peanut butter smooth
  • 2 small eggs
  • 1.5 tsp salt
  • 2 tbsp whole milk
  • 200 gram raw peanuts unsalted and shelled, roasted and chopped
  • 5-6 tbsp raspberry jam


  • Preheat the oven to 175C
  • Separate the egg yolk and egg white.
  • Lightly beat the egg whites and set it aside.
  • Mix together peanut butter, brown sugar and butter until it is smooth
  • Whisk the milk and egg yolk until smooth. Add it to the peanut butter mixture and mix it well
  • Add plain flour and salt to the peanut butter mix. Combine until it forms a soft dough. It should be soft but not sticky
  • Add chopped peanuts in a bowl
  • Take about 1tbsp of dough and roll it into a smooth ball. Roll the ball in the egg white first and then chopped peanuts
  • Set the ball on a lined baking sheet and using the back of a spoon to make a create a round dip in the middle of the ball
  • Repeat the above steps with the remaining dough.
  • You will get about 25-30 cookies. Place the cookies about 2cm apart so that they don't touch during baking. You can use one large baking sheet or two small baking sheets. If using two baking sheets, bake them separately
  • Bake for about 12-15 minutes until they are light golden brown
  • Take the cookies out of the oven and immediately deepen the well in the middle using the back of a spoon as it shrinks during the baking
  • Once the cookies have cooled down, fill the wells with raspberry jam


You can use store bought jam but I made raspberry jam at home using 100 grams of raspberry. You can find the recipe here
If you can’t find chopped peanuts, buy shelled and unsalted peanuts. Roast them until very lightly browned. Once cool, use a pestle and mortar to break them into smaller bits. Make sure not to ground them
Tried this recipe?Mention or tag #myincrediblekitchen!
Thumbprint peanut butter cookies w raspberry jam

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: