Ingredients:

• 1 cup (225 g) unsalted butter (room temperature)
• ⅓ cup (70 g) granulated sugar
• ⅓ cup (70 g) light brown sugar
• 1 egg yolk
• 1 teaspoon vanilla extract
• 2 ¼ cup (280 g) all purpose flour
• 2 teaspoon cornstarch
• ½ teaspoon salt
• ½ cup sugar for dusting (optional)
• ⅓ cup (105 g) of jam or preserves in your favorite flavor

Instructions for Classic Thumbprint Cookies:

Preheat and Prepare:
Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats.

Prepare Dry Ingredients:
In a separate bowl, whisk together the flour, cornstarch, and salt. Set aside.

Cream Butter and Sugars:
In a large mixing bowl, cream the butter, granulated sugar, and light brown sugar using a spatula to combine first, then beat with a hand or stand mixer until light and fluffy, about 2-3 minutes.

Add Wet Ingredients:
Mix in the egg yolk and vanilla extract, scraping down the sides of the bowl as needed.

Incorporate Dry Ingredients:
Gradually add the dry ingredients to the butter mixture, starting with a spatula to combine gently, then using the mixer if needed. Mix until just combined. Avoid overmixing.

Shape the Cookies:
Scoop out 1-tablespoon portions of dough and roll them into balls. If desired, roll each ball in the optional dusting sugar for an extra sweet coating.

Create the Thumbprints:
Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart. Use your thumb or a teaspoon to gently press a hollow into the center of each ball.

Fill with Jam:
Fill each thumbprint with approximately ½ teaspoon of your favorite jam or preserves. To make the jam easier to work with, place it in a small microwave-safe bowl and heat for 5-10 seconds until softened and easy to stir, ensuring it doesn’t overheat. I used raspberry preserves from Aldi and sweet orange marmalade for a delightful variety.

Bake:
Bake the cookies in the preheated oven for 10-13 minutes, or until the edges are lightly golden. Be careful not to overbake to ensure the cookies stay tender.

Cool and Enjoy:
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Enjoy your perfectly sweet and buttery thumbprint cookies!

Tips for Perfect Thumbprint Cookies:

• Use Room Temperature Butter:
  Softened butter blends more evenly with the sugars, resulting in a smoother, more tender dough.
• Chill the Dough (Optional):
  If the dough feels too soft or sticky, chilling it for 20-30 minutes can make shaping the cookies easier and help them hold their shape better during baking.
• Create Neat Indentations:
  Use your thumb, the back of a spoon, or the end of a round utensil to create even, deep indentations without cracking the dough. If cracks form, gently press them back together.
• Choose the Right Jam:
  Use a thick jam or preserves to prevent it from spreading too much during baking. Avoid overly watery or runny options.
• Don’t Overfill with Jam:
  Add just enough jam to fill the indentation (about ½ teaspoon) to prevent it from spilling over while baking.
• Bake Evenly:
  Space the cookies about 2 inches apart on the baking sheet to allow for even baking and air circulation.
• Check Doneness Carefully:
  Look for lightly golden edges. Overbaking can make the cookies dry instead of tender.
• Use Sugar for Rolling (Optional):
  Rolling the dough balls in sugar adds a touch of sparkle and a delicate crunch to the outer layer.
• Experiment with Flavors:
  Try different jams, like raspberry, apricot, or strawberry, or fill with chocolate spread, caramel, or lemon curd for variety.

How to Store Thumbprint Cookies:

• At Room Temperature:
  Place the cookies in an airtight container in a single layer or separated by parchment paper to avoid sticking. They will stay fresh for up to 5 days at room temperature.
• Refrigeration:
  If your cookies contain perishable fillings like cream cheese or curd, store them in an airtight container in the refrigerator for up to 1 week.
• Freezing:
  • Unfilled Cookies: Freeze the unfilled baked cookies in a single layer on a baking sheet until firm, then transfer them to an airtight container or freezer bag. They can be stored for up to 3 months. Add the jam or filling after thawing.
  • Filled Cookies: Flash freeze cookies with jam by placing them on a tray in the freezer until firm, then stack them in a freezer-safe container with parchment paper between layers. They can also be stored for up to 3 months.
• Thawing:
  Allow frozen cookies to thaw at room temperature for 1-2 hours before serving.

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Classic Thumbprint Cookies

Thumbprint cookies are buttery, melt-in-your-mouth treats filled with your favorite jam, offering a perfect balance of sweetness and texture.

Course Dessert

Cuisine American

Keyword Classic peanut butter cookies, classic thumbprint cookies, Easy peanut butter cookies, holiday cookies, Homemade cookies, Jam-filled cookies, thumbprint cookies

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Servings 24 cookies

Author Eva Riazati

Ingredients

• 1 cup 225 g unsalted butter (room temperature)
• ⅓ cup 70 g granulated sugar
• ⅓ cup 70 g light brown sugar
• 1 egg yolk
• 1 teaspoon vanilla extract
• 2 ¼ cup 280 g all purpose flour
• 2 teaspoon cornstarch
• ½ teaspoon salt
• ½ cup sugar for dusting optional
• ⅓ cup 105 g of jam or preserves in your favorite flavor

Instructions

• Preheat and Prepare: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
• Prepare Dry Ingredients: Whisk together the flour, cornstarch, and salt in a separate bowl. Set aside.
• Cream Butter and Sugars: In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
• Add Wet Ingredients: Mix in the egg yolk and vanilla extract, scraping the bowl as needed.
• Incorporate Dry Ingredients: Gradually add the dry ingredients, starting with a spatula to combine, then mixing gently with the hand mixer until just combined.
• Shape the Cookies: Scoop 1-tablespoon portions of dough, roll into balls, and optionally coat in sugar.
• Create the Thumbprints: Place the dough balls on the baking sheets, spacing them 2 inches apart. Press a thumb or spoon into the center of each ball to create an indentation.
• Fill with Jam: Add about ½ teaspoon of your favorite jam or preserves to each indentation.
• Bake: Bake for 12-15 minutes, or until the edges are golden, being careful not to overbake.
• Cool and Enjoy: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

The post Classic Thumbprint Cookies (Video) appeared first on Tasty Homemade Recipes.

Ingredients:

• 1/2 cup unsalted butter, room temperature
• 2/3 cup granulated sugar
• 1/3 cup brown sugar
• 2/3 cup peanut butter
• 1 large egg
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1/3 cup all-purpose flour

Instructions for Classic Peanut Butter Cookies Recipe:

• Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
• Cream Butter and Sugars: In a large bowl, beat the butter (1/2 cup ), granulated sugar,(2/3 cup) and brown sugar (1/3 cup) until light and fluffy, about 2-3 minutes. I use an electric mixer and finish by smoothing the cream with a spatula.

• Add Peanut Butter and Egg: Mix in the peanut butter (2/3 cup) until smooth, then beat in the egg until well combined.

• Mix Dry Ingredients: In a separate bowl, whisk together the flour (1/3 cup), baking powder(1 tsp), baking soda(½ tsp), and salt (¼ tsp).

• Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture. Mix until a soft dough forms, but avoid overmixing. Once the dough is ready, cover it with plastic wrap and refrigerate for at least 30 minutes.

• Shape the Dough: Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, leaving about 2 inches of space between each cookie.

• Flatten with a Fork: Use a fork to gently press down on each ball, creating a crisscross pattern.

• Bake: Bake for 10-12 minutes, or until the edges are lightly golden. The cookies will be soft but firm up as they cool.

• Cool: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

• Enjoy: Serve and enjoy your classic peanut butter cookies with a glass of milk or as a sweet snack anytime!

Tips for Making Classic Peanut Butter Cookies Recipe Even Better:

• Use Room Temperature Ingredients: Make sure your butter and egg are at room temperature before mixing. This helps create a smoother dough and results in a better texture.
• Add a Dash of Vanilla: A teaspoon of vanilla extract can elevate the flavor and add a subtle sweetness that complements the peanut butter.
• Choose the Right Peanut Butter: For the best flavor and texture, use creamy peanut butter without added sugar or oils. Natural peanut butter can work too, but it may change the texture slightly.
• Chill the Dough: Refrigerating the dough for at least 30 minutes helps the cookies maintain their shape while baking, ensuring a thicker, chewier center.
• Don’t Overmix the Dough: Once the dry ingredients are added, mix just until combined. Overmixing can result in tough cookies.
• Use a Cookie Scoop: For evenly sized cookies, use a cookie scoop to portion the dough. This ensures they bake evenly and have a consistent shape.
• Press with a Fork Twice: For that classic peanut butter cookie look, gently press each dough ball with a fork, making a criss-cross pattern. This helps them bake evenly and gives a nice texture.
• Add a Pinch of Sea Salt: Sprinkling a small amount of flaky sea salt on top of the cookies before baking enhances the peanut butter flavor and adds a delicious contrast.
• Experiment with Mix-ins: For extra flavor, try adding chocolate chips, chopped peanuts, or even a swirl of caramel to the dough before baking.
• Don’t Place Dough on a Hot Baking Sheet: Make sure your baking sheet is cool before placing the dough on it. This prevents the cookies from spreading too much during baking and helps them maintain their shape.
• Let the Cookies Cool on the Baking Sheet: Once you remove the cookies from the oven, let them sit on the baking sheet for 5 minutes before transferring them to a wire rack. This helps them firm up and prevents them from breaking apart.

Making Peanut Butter Cookies Ahead of Time:

Peanut butter cookies are perfect for preparing in advance, whether you’re planning for a busy day ahead or simply want to enjoy freshly baked cookies later. Here are a few ways to make this recipe ahead of time:

• Prepare the Dough in Advance: You can mix the cookie dough and store it in the refrigerator for up to 3 days. Just cover the dough with plastic wrap and refrigerate. When you’re ready to bake, simply scoop and bake as usual. Chilling the dough also helps enhance the flavor and texture of the cookies.
• Freeze the Dough: If you’d like to have fresh cookies anytime, you can freeze the dough for up to 3 months. After preparing the dough, roll it into balls and place them on a baking sheet lined with parchment paper. Freeze the dough balls for 1-2 hours, then transfer them to a zip-top bag or airtight container. When you’re ready to bake, just place the frozen dough balls on the baking sheet and bake as directed, adding an extra 1-2 minutes to the baking time.
• Bake and Store: You can also bake the cookies ahead of time and store them in an airtight container for up to 1 week. To keep them fresh and chewy, add a slice of bread to the container — it helps retain moisture. You can even freeze the baked cookies for up to 3 months. Just be sure to let them cool completely before storing them.

Making these peanut butter cookies ahead of time is an excellent way to save time and have a delicious treat whenever you need it.

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There can never be too many peanut butter cookies.

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Classic Peanut Butter Cookies Recipe

This classic peanut butter cookie recipe combines simple ingredients to create soft, chewy cookies with crispy edges, perfect for any occasion.

Course Dessert

Cuisine American

Keyword Chocolate cookies, Classic peanut butter cookies, Easy peanut butter cookies, Homemade peanut butter cookies, Peanut butter cookie recipe, peanut butter cookies, Soft peanut butter cookies

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

chilling time 30 minutes minutes

Total Time 50 minutes minutes

Servings 26 cookies

Ingredients

• * 1/2 cup unsalted butter room temperature
• * 2/3 cup granulated sugar
• * 1/3 cup brown sugar
• * 2/3 cup peanut butter
• * 1 large egg
• * 1 tsp baking powder
• * ½ tsp baking soda
• * ¼ tsp salt
• * 1/3 cup all-purpose flour

Instructions

• Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
• Cream Butter and Sugars: In a large mixing bowl, use a hand or stand mixer to cream the butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
• Add Peanut Butter and Egg: Mix in the peanut butter until smooth, then beat in the egg until well combined.
• Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
• Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture. Mix until a soft dough forms, but avoid overmixing.
• Shape the Dough: Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, leaving about 2 inches of space between each cookie.
• Flatten with a Fork: Use a fork to gently press down on each ball, creating a crisscross pattern.
• Bake: Bake for 10-12 minutes, or until the edges are lightly golden. The cookies will be soft but firm up as they cool.
• Cool: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
• Enjoy: Serve and enjoy your classic peanut butter cookies with a glass of milk or as a sweet snack anytime!

The post Classic Peanut Butter Cookies Recipe (Video) appeared first on Tasty Homemade Recipes.

Why We Love Peppermint Mocha Cookies:

• Festive Flavors: The combination of rich chocolate and refreshing peppermint captures the essence of the holiday season.
• Coffee Kick: The hint of mocha adds a subtle depth and warmth, making them ideal for cold winter days.
• Perfect for Gifting: They make a beautiful addition to holiday cookie boxes and are always a crowd-pleaser.
• Easy to Make: With simple ingredients and minimal prep, these cookies are convenient for any baker.
• Visually Appealing: Their festive appearance, especially when decorated with crushed candy canes, makes them a treat to both eat and display.

Ingredients:

Wet Ingredients:

• 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
• 1/2 cup (100g) granulated sugar
• 1/2 cup (100g) brown sugar
• 1 egg, at room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon peppermint extract

Dry Ingredients:

• 1 cup (125g) all-purpose flour
• 3/4 cup (51g) cocoa powder
• 1 teaspoon baking soda
• 2 teaspoons espresso powder
• Pinch of salt

Chocolate & Candy:

• 1 cup (180g) semi-sweet chocolate chips
• 8 ounces white chocolate, coarsely chopped
• Crushed candy canes

Instructions:

• Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
• Mix Wet Ingredients: In a large bowl, cream together 1/2 cup of softened butter, 1/2 cup of granulated sugar, and 1/2 cup of brown sugar until smooth and fluffy. Beat in 1 egg, 1 teaspoon of vanilla extract, and 1 teaspoon of peppermint extract until well combined.
• Prepare Dry Ingredients: In a separate bowl, whisk together 1 cup of flour, 3/4 cup of cocoa powder, 1 teaspoon of baking soda, 2 teaspoons of espresso powder, and a pinch of salt.
• Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
• Add Chocolate: Fold in 1 cup of semi-sweet chocolate chips and 8 ounces of chopped white chocolate.
• Chill the Dough: The dough may be sticky, so chilling it for about 20-30 minutes helps make it easier to handle.
• Form Cookies: Roll the dough into tablespoon-sized balls and place them on the prepared baking sheet.
• Bake: Bake the cookies for 9-11 minutes or until set. They should be slightly soft in the center.
• Cool Completely: Allow the cookies to cool completely on a wire rack.
• Crush Peppermint Candy: Place candy canes or peppermint candies in a zip-top bag. Use a dough roller or any heavy object to carefully crush them into small pieces.
• Melt White Chocolate: In a microwave-safe bowl, melt white chocolate by heating it for 30 seconds, then stir. Continue heating in 10-second intervals, stirring between each one, until the chocolate is completely melted and smooth.
• Dip Cookies: Dip each cooled cookie halfway into the melted white chocolate, then immediately sprinkle with crushed candy canes for a festive touch.
• Set: Place the dipped cookies on parchment paper and let the chocolate harden before serving.

How to Store Peppermint Mocha Cookies:

• Room Temperature: Store the cookies in an airtight container at room temperature for up to 5 days. Keep them in a cool, dry place to maintain freshness.
• Freezing: To freeze, place the cookies in a single layer on a baking sheet and freeze until firm. Then, transfer them to an airtight container or freezer bag, separating layers with parchment paper. They can be frozen for up to 3 months.
• Thawing: When ready to enjoy, thaw the cookies at room temperature. If they have been dipped in white chocolate, avoid microwaving to preserve the chocolate coating.

Tips for Making Peppermint Mocha Cookies:

• Chill the Dough: After mixing, chill the dough for 20-30 minutes to prevent the cookies from spreading too much and to make them easier to shape.
• Use Quality Cocoa and Espresso Powder: High-quality cocoa and espresso powder enhance the rich mocha flavor. A strong espresso powder brings out the chocolate depth without overpowering the peppermint.
• Crush Peppermint Candy Carefully: Place the candy canes in a zip-top bag and crush them with a dough roller for a clean, easy process. Ensure the pieces aren’t too large so they stick well to the white chocolate coating.
• Avoid Overbaking: These cookies are best when slightly soft in the center. Remove them from the oven when they’re just set, and let them cool completely for the perfect texture.
• Use a Melting Chocolate Trick: To avoid seizing, melt white chocolate slowly in the microwave, stirring between short intervals. Adding a teaspoon of coconut oil can help keep the chocolate smooth and shiny.
• Customize the Peppermint Amount: Adjust the peppermint extract and crushed candy amount to your preference. If you prefer a milder flavor, reduce the extract slightly and use fewer candy cane pieces.
• Keep Cookies Fresh: Store these cookies in an airtight container to maintain their freshness and texture. The peppermint flavor will actually intensify after a day or two!

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Print

Peppermint Mocha Cookies

Peppermint Mocha Cookies combine rich chocolate and bold espresso flavors with a refreshing peppermint crunch, making them the perfect holiday treat.

Course Dessert

Cuisine American

Keyword christmas cookies, holiday cookies, holiday desserts, mocha, mocha cookies, Peppermint, peppermint cookies

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Ingredients

Wet Ingredients:

• 1/2 cup 8 Tbsp; 113g unsalted butter, softened to room temperature
• 1/2 cup 100g granulated sugar
• 1/2 cup 100g brown sugar
• 1 egg at room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon peppermint extract

Dry Ingredients:

• 1 cup 125g all-purpose flour
• 3/4 cup 51g cocoa powder
• 1 teaspoon baking soda
• 2 teaspoons espresso powder
• Pinch of salt

Chocolate & Candy:

• 1 cup 180g semi-sweet chocolate chips
• 8 ounces white chocolate coarsely chopped
• Crushed candy canes

Instructions

• Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
• Mix Wet Ingredients: In a large bowl, cream together 1/2 cup of softened butter, 1/2 cup of granulated sugar, and 1/2 cup of brown sugar until smooth and fluffy. Beat in 1 egg, 1 teaspoon of vanilla extract, and 1 teaspoon of peppermint extract until well combined.
• Prepare Dry Ingredients: In a separate bowl, whisk together 1 cup of flour, 3/4 cup of cocoa powder, 1 teaspoon of baking soda, 2 teaspoons of espresso powder, and a pinch of salt.
• Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
• Add Chocolate: Fold in 1 cup of semi-sweet chocolate chips and 8 ounces of chopped white chocolate.
• Chill the Dough: The dough may be sticky, so chilling it for about 20-30 minutes helps make it easier to handle.
• Form Cookies: Roll the dough into tablespoon-sized balls and place them on the prepared baking sheet.
• Bake: Bake the cookies for 9-11 minutes or until set. They should be slightly soft in the center.
• Cool Completely: Allow the cookies to cool completely on a wire rack.
• Crush Peppermint Candy: Place candy canes or peppermint candies in a zip-top bag. Use a dough roller or any heavy object to carefully crush them into small pieces.
• Melt White Chocolate: In a microwave-safe bowl, melt white chocolate by heating it for 30 seconds, then stir. Continue heating in 10-second intervals, stirring between each one, until the chocolate is completely melted and smooth.
• Dip Cookies: Dip each cooled cookie halfway into the melted white chocolate, then immediately sprinkle with crushed candy canes for a festive touch.
• Set: Place the dipped cookies on parchment paper and let the chocolate harden before serving.

The post Peppermint Mocha Cookies Recipe (Video) appeared first on Tasty Homemade Recipes.