Peanut Butter Thumbprint Cookies

Sweet and simple Peanut Butter Thumbprint Cookies... the perfect snack or after school treat! Just 6 ingredients and 10 minutes cooking time!

5 from 1 vote

Print Pin

Course: Australian

Cuisine: Biscuits/Cookies

Prep Time: 10

Cook Time: 10

Chilling time: 30

Total Time: 50

Servings: serves

Calories: 110kcal

Cost: $5

Beat the sugar and softened butter with electric beaters or a stand mixer until light and fluffy.
If using a Thermomix: Cream the butter and sugar for 20 seconds, Speed 4. Scrape down the sides of the bowl and repeat for a further 20 seconds, Speed 4.
Add the egg and continue to mix until combined.
If using a Thermomix: Add egg and mix for 10 seconds, Speed 4.
Sift in the plain flour and baking powder. Stir gently to combine.
If using a Thermomix: Add flour and baking powder and mix for 20 seconds, Speed 5.
Roll the mixture into small balls (2 teaspoons of mixture per ball).
Place the cookie balls onto the baking trays and use the tip of your little finger to create an indent in the middle that goes approximately one-half of the way down).
Fill the indent with peanut butter.
Place the trays into the fridge and chill for 30 minutes (very important!!!)
Preheat oven to 170 degrees celsius (fan-forced). Grease and line two baking trays with baking paper.
Bake the cookies for approximately 10 minutes or until lightly golden.
Leave the cookies on the baking trays for 10 minutes and then transfer to a wire rack to cool completely.

RECIPE NOTES & TIPS

Ingredient Notes:

Butter – you can use either salted or unsalted butter for this recipe. Soften the butter to room temperature before using.
Caster sugar – this is also known as superfine sugar and is a fine white sugar.
Egg – I recommend using a large egg (approximately 60g), have this at room temperature.
Plain flour – this is also known as all-purpose flour.
Baking powder – this acts as the rising agent in this recipe.
Peanut butter - I recommend using storebought smooth and creamy peanut butter *(not homemade) as it is creamier.

Recipe Tips:

Carefully measure your baking powder – only ½ teaspoon is required. The baking powder is the rising agent in this recipe so it’s important not to use too much!
The biscuits will spread once baked - so allow enough room on the baking trays!
The most important tip to avoid spreading is to chill the biscuits before baking! This allows the fat in the butter to solidify, which means that it will slowly melt when baked. If you don’t chill the biscuits, they will almost certainly over-spread.

Rolling The Biscuits:

Roll balls using 2 teaspoons of mixture and place onto flat baking trays. Place the balls at least 5cm-6cm apart to allow for spreading.
Use the tip of your little finger to create an indent in the middle of each ball. The indent should go approximately one-half of the way through the ball. Don’t flatten the ball (it will flatten and spread when baking).

Baking The Biscuits:

Have the oven preheated as this means the cookies will start the baking process immediately, and also help to prevent the cookies from spreading too much.
Rotate the trays partway through cooking.
The biscuits are cooked when the biscuit mixture appears dry.
Allow the cookies to cool on the trays for 10 minutes before transferring to a wire rack to cool completely.

Storing The Biscuits: