Baking · Vegetarian

Peanut Butter and Jam Thumbprint Cookies

Name: Peanut Butter and Jam Thumbprint Cookies
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 20 pieces
Ingredients: 1/4 cup (55 g) unsalted butter, softened; 1/2 cup (130 g) smooth peanut butter; 1/2 cup (100 g) brown sugar; 2 large eggs; 1/2 tsp vanilla extract; 1/4 tsp salt; 1 1/2 cups (190 g) all-purpose flour; 1/4 cup (80 g) grape or strawberry jam

Soft peanut butter cookies with a small pool of grape or strawberry jam in the middle. The medium Portioning Scoop makes every cookie the same size, and the small scoop presses a neat hollow for the jam.

In brief Peanut Butter and Jam Thumbprint Cookies is a baking recipe cooked in the Tupperware Portioning scoop. It takes 40 minutes in total and serves 20 pieces.

Total time: 40 min
Prep: 20 min
Cook: 20 min

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Product usedTupperware Portioning scoop

Tupperware Portioning scoop recipes (37)See the product ↗

+ Tupperware Silicone baking sheet, Tupperware Mixing bowl

Ingredients

20pieces

1/4 cup (55 g) unsalted butter, softened
1/2 cup (130 g) smooth peanut butter
1/2 cup (100 g) brown sugar
2 large eggs
1/2 tsp vanilla extract
1/4 tsp salt
1 1/2 cups (190 g) all-purpose flour
1/4 cup (80 g) grape or strawberry jam

Method

Heat the oven to 350 °F (180 °C). Lay the Tupperware Silicone Baking Sheet on a metal baking tray.
In the Tupperware Thatsa Bowl, beat the butter, peanut butter and brown sugar with the Tupperware Silicone Spatula until creamy. Mix in the eggs, vanilla and salt.
Add the flour 1/2 cup at a time, mixing well after each addition.
Scoop the dough with the medium Tupperware Portioning Scoop and set the balls 2 in (5 cm) apart on the sheet. Press the small Portioning Scoop into the centre of each to make a hollow, and fill it with jam.
Bake for 10 minutes. Repeat with the remaining dough, then leave the cookies to cool before serving.