The last new cookie recipe I tried this year are PB&J Thumbprint Cookies. They are a fun twist on classic thumbprint cookies and I am very pleased with how they turned out! They have a lot of flavor, and aren’t as heavy as some of the chocolate-y cookies that are popular this time of year. I also love that the jam adds a fun pop of color without food coloring.
Pulse 1 cup unsalted peanuts in a food processor. Make sure you only pulse until the peanuts are a fine meal, if you wait too long it will start to turn into peanut butter. Add in 1 cup old fashioned oats and pulse for another few seconds. Set aside.
Mix together 1 stick softened unsalted butter and 3/4 cup sugar until light and fluffy. Add in 1 egg and 1 tsp vanilla extract and blend until smooth. Next, add in 1 cup flour and 1/4 tsp salt. Mix until combined, and then mix in the peanut and oat mixture.
Drop the cookie dough by the tablespoon full and bake at 350 for 12 minutes. Once the cookies are out of the oven immediately transfer them to a drying rack and press your thumb into each cookie to make an indent. Let cool.
Spoon jam of your choice into a small bowl and stir to loosen. Fill each thumbprint with jam and let settle. Enjoy!
Have you made any good cookies recently? I’d love to hear about the recipe!