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These little morsels are the combination of two of my favourite things, flourless peanut butter cookies and deloba cookies. They are like little peanut butter jelly explosions in your mouth. These are actually better after spending some time in the fridge – the cookie is firmer and the jam is a little sticky – though I couldn’t resist eating one right out of the oven (it dissolved into a crumbly mess but it was still delicious). And the best part? The possibilities are endless. I am thinking pb cookies filled with small banana slices and chocolate tops or pb cookies with nutella thumbprints and many more!

Here’s how:

Peanut Butter Jam Thumbprints
Makes 24 cookies

What You’ll Need:
1 cup all-natural smooth peanut butter
1/2 cup brown sugar
1/2 cup granulated sugar
1 egg
1 teaspoon baking soda
1/4 tsp salt*
1/2 cup jam (homemade or storebought)**

Preheat oven to 350 degrees F (176 degrees C). Line baking sheet with parchment paper.

Using a standing mixer or hand mixer, combine peanut butter and sugars and mix for about 2 minutes.  Add egg, baking soda and salt and mix for another 2 minutes.

Roll into 1 inch balls and gently flatten with the back of a spoon. Using the back of a wooden spoon or chopstick, make a small indentation in the middle of the cookie. Bake in oven for 4 minutes.

Meanwhile, ready the jam in a piping bag (you can use a simple ziplock or sandwich bag too).

Keeping the oven temperature at 350, remove cookies from oven and make indentations bigger with either your thumb or the back of a spoon.  Gently pipe jam into the middle of each cookie. Return to the oven and bake for another 6-7 minutes, until lightly browned.  Allow to cool on baking sheet. You can eat now or transfer the cookies to an airtight container and store in the fridge.


* These cookies can be made without the salt but I find the combination of jam and cookie to be too sweet without it. If you’re using non-natural peanut butter (like Skippy) which contains more salt, lessen the amount by just adding a pinch or 1/8 tsp.
** I used blueberry jam for these cookies because it’s what I had handy. I did notice that the blue colour of the jam did bleed a little into the cookie – which led to a sort of greenish tinge in the middle of the cookie. If that puts you off, you can try raspberry or strawberry jam instead.