Peanut Butter and Chokecherry Jam Thumbprint Cookies

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Recipe: #40861

June 04, 2023

"Chokecherry jam is common to my region of the world... you can substitute with any jam you like, if chokecherry jam isn't available (like raspberry, strawberry or blackberry). You can adjust the sweetness of the cookie by adding more or less jam to each cookie."

Original is 24 servings


  • Serving Size: 1 (18.3 g)
  • Calories 51.6
  • Total Fat - 2.9 g
  • Saturated Fat - 0.6 g
  • Cholesterol - 8.7 mg
  • Sodium - 2436.3 mg
  • Total Carbohydrate - 5.3 g
  • Dietary Fiber - 0.3 g
  • Sugars - 4.7 g
  • Protein - 1.6 g
  • Calcium - 5.2 mg
  • Iron - 0.2 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Step 2

In a mixing bowl, cream together the softened butter, granulated sugar, and creamy peanut butter until light and fluffy.

Step 3

Add the egg and vanilla extract to the bowl. Mix well until fully combined.

Step 4

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.

Step 5

Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Be careful not to overmix.

Step 6

Roll the dough into 1-inch balls and place them onto the prepared baking sheet. Leave about 2 inches of space between each cookie.

Step 7

Use your thumb or the back of a spoon to create an indentation in the center of each cookie.

Step 8

Spoon about 1/2 teaspoon of chokecherry jam (or your preferred alternative jam) into each indentation.

Step 9

Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden.

Step 10

Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes.

Step 11

Transfer the cookies to a wire rack to cool completely.


No special items needed.

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