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Peanut Butter Thumprint Cookies

User Rating 3 Star Rating (1 Review)


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  • 4 ounces butter, unsalted, softened
  • 1/2 cup smooth peanut butter
  • 1 1/4 cups granulated sugar
  • 1 egg
  • 2 tablespoons milk
  • 2 cups flour
  • 1/4 cup seedless jam


Beat together butter and peanut butter until creamy. Beat in sugar until fluffy, then beat in egg and milk. Stir in the flour with a wooden spoon. Gather dough into a ball and wrap in plastic wrap. Refrigerate at least 2 hours, until firm and thoroughly chilled.

Preheat oven to 350°.
Scoop dough by heaping teaspoonfuls and shape into 1-inch balls; place balls 2 inches apart on buttered cookie sheet. Gently flatten balls and make an indentation in the middle of each with the tip of your thumb. Spoon about 1/2 teaspoon of jam into each indentation.

Bake 12 to 15 minutes, or until edges are lightly browned. Let cool on baking sheets for 2 to 3 minutes, then remove to wire racks. Cool completely. Makes about 5 dozen.

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User Reviews

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 3 out of 5
Not as high a yield as represented; needs salt, Member belinda4805

The cookies tasted all right but there is NO WAY you're going to get five dozen cookies out of this recipe. I got about 30 cookies, and those were fairly small. The recipe could also use a little salt--maybe 1/2 teaspoon for the whole batch. Overall, pretty good--my co-workers liked them--but next time I'm going to make a double batch.

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