Life Tastes So Good

Exploring life one taste at a time.

PB & J Thumbprint Cookies

on July 16, 2012

Tip of the Day:  In my household I am the list-maniac. I make lists for everything! But my favorite are my “fun” lists.  I mean, comm’on, being a “grown-up” stinks, we need to have some fun too. Recently I’ve asked for input on my new list I am currently making, 100 movies to watch before you die, which I still need more suggestions for, just saying. Another of my favorite lists are 100 things to eat before you die, with things like sushi, and other adventitious foods. I think it keeps my husband and myself sane and its a great thing to have something, no matter how small, to look forward to do. Many of these “lists” can be Googled or you can make your own.


This is by no way a “Skinny” snack or Figure Friendly. I made these strictly for my kiddos but I did try try one just for good measure.  At first when reading this recipe I saw the three hour “make time” I was like Holy Moly these cookies take a long time. Then I read on more and it has a long rest time.


1 stick (1/2 Cup)  unsalted butter, room temperature
1/2 cup peanut butter
1/2 cup light brown sugar
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
1 egg, beaten
1/2 teaspoon salt
1 1/2 cups all-purpose flour
1 cup raw cane sugar (AKA: Sugar in the Raw)
1/3 cup strawberry or grape preserves


In a stand mixer with the paddle attachment, add the butter, peanut butter, brown sugar, and granulated sugar and blend all ingredients on medium-high until creamy. Turn off the mixer and push everything back towards the center. Then add the vanilla, egg, and salt and blend until combined.

Lower the speed of the mixer and add the flour in 1/2 cup intervals. Between each addition be sure to completely blend in all the flour and scrape the sides again as before. Once completely combined, scrape the dough out of the mixer and  refrigerate for at least 2 hours in a sealed container of some sort or plastic wrap the mixer bowl.

Preheat oven to 350 degrees F*

Once the two hours pass, scoop out the dough and roll into a ball between your hands. Then roll the formed ball in the Raw sugar and place on a parchment-lined baking sheet. Repeat for the rest of the balls, making sure to separate them on the sheet by 1-inch.

Once all the balls are on the baking sheet, make an indentation in the center of each using the rounded end of a wooden spoon, the back of a rounded teaspoon, or your good old fashioned thumb. Fill the center of each with about 1/2 teaspoon of strawberry/grape preserves. Bake for 12 minutes and remove to a wire rack.

Cool & Enjoy!

Printable Copy of Original Recipe


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