These peanut butter thumbprint cookies use the classic peanut butter and jam combination in a fun new way. They’re best eaten the day they’re made.
Smooth peanut butter 100g, plus 3 tbsp extra for the tops
golden caster sugar 100g
vanilla extract 1 tsp
plain flour 260g
baking powder a pinch
seedless raspberry or strawberry jam ½ jar
Heat the oven to 180C/fan 160C/gas 4. Tip the peanut butter, eggs, sugar and vanilla into a food processor and whizz until smooth, add the flour, baking powder and a pinch of salt and pulse until it forms a ball. Roll the dough into 30 walnut-sized balls, and push your thumb into the middle of the cookies, as you put them onto a baking sheet lined with baking paper. Add ¼ tsp peanut butter into the indent in the cookies, mix the jam to loosen it, and spoon small blobs on top of the peanut butter.
Bake for 8-10 minutes, until they look dry, and starting to crack. Cool on the baking sheet for a few minutes, before cooling on a wire rack.