Here’s my little spin to the traditional thumbprint cookies. instead of it just being a regular cookie with some jam, I decided, why not make it taste like PB&J!
I used gluten-free flour for this recipe. Gluten free flour actually tastes more like toast than regular flour, which was pretty much the only reason I decided to use it over regular white flour. Gluten free flour is also higher in protein, making these cookies healthier and more filling.
- 1 cup natural peanut butter (must not contain sugar)
- 1/2 cup sugar (white or brown, your choice)
- 1 cup flour (I used gluten free flour, but regular flour can be used)
- 1 egg
- 2 tsp vanilla extract
- 1/4 tsp cinnamon
- pinch of salt
- your choice of jam (I used my roommate’s mom’s homemade strawberry rhubarb!)
- Preheat oven to 350F. Line a bake tray with a silicone baking sheet or parchment paper.
- In a small bowl, combine flour, sugar, cinnamon and salt.
- In a larger bowl, mix peanut butter, eggs and vanilla extract together.
- Slowly mix dry ingredients into the bowl with wet ingredients. Using a spatula, make sure everything is evenly mixed. (you might need to get your hands in there.) The texture should be crumbling but hold it’s shape when you pack it together.
- I used a spoon to mold my peanut butter cookies, make sure that you pack it in really tight that’s how they hold their shape. Place onto baking sheet. Leave a little room between the cookies, these cookies will not melt or change shape much during baking. Bake for 8-10 minutes, or until they are firm/dry.
- Take the cookies out of the oven and turn off the oven. On top of each cookie, place a small spoonful of your jam of choice. Once that’s done, put the tray back into the still-warm oven for another 5 mins. This will allow the jam to slowly dry out and caramelize.
- Let them cool complete and they’re ready to serve!
Let me know what you guys think in the comments!