Peanut Butter Thumbprint Cookies

Leave your mark on these seriously crave-worthy classics.

  • Prep time: 45 minutes
  • Baking time: 15 minutes
  • Makes: 36 Cookies
  • Freezing: Excellent, Unfilled
1/2 cup (125 mL) butter, softened
1/3 cup (75 mL) SUGAR IN THE RAW® Natural Turbinado Sugar
1/2 cup (125 mL) STEVIA IN THE RAW™ Baker’s Bag
1 tsp (5 mL) vanilla extract
1 3/4 cups (425 mL) Robin Hood® Original All Purpose Flour
1/2 tsp (2 mL) baking soda
1/4 tsp (1 mL) salt
3/4 cup (175 mL) creamy peanut butter
1/2 cup (125 mL) peanuts, finely chopped
½ cup (125 mL) Smucker’s® Simple Blends® Summer Fruit Fruit Spread
1Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
2In a large bowl of an electric mixer, beat butter and sugar for 2 minutes. Add the sweetener and beat for 1 minute. Mix in egg and vanilla. Add the peanut butter. Mix in dry ingredients until a soft dough forms.
3Roll the dough into 1” (2.5 cm) balls and roll in chopped peanuts. Place on prepared baking sheets and flatten slightly. Carefully make a small indent in each cookie with the tip of your finger.
4Bake in preheated oven 12-15 minutes or until golden. Reform indents with the tip of a wooden spoon while cookies are still hot. Cool on wire racks. Fill cookies with about ½ tsp (2 mL) of fruit spread. Serve immediately.