Jump to Recipe
December 26, 2014
There is so much to say about this down-home, comforting, mmm-inducing, sweet-savory melding gem of a cookie that I hardly know where to start. I’ll begin at the beginning: I discovered the peanut butter and jam thumbprint cookie one summer on Maui, at the beginning of a now certainly lifelong friendship between me and my jar of peanut butter ride or dies, Gabby and Bennett. They had just moved from Los Angeles, bearing with them the culinary gift of the Real Food Daily Cookbook, which I took to leafing through whenever I was over.
Ingredients
- 4 3/4 cups all purpose flour
- ¼ tsp . baking soda
- ½ tsp . sea salt
- 2 1/2 cups creamy salted peanut butter
- 1 3/4 cups maple syrup
- ¼ cup sunflower or safflower oil
- ¼ cup almond (or othemilk
- 1 cup strawberry jam or preserves
- ¼ cup roasted salted peanuts finely chopped
- flaky sea salt for garnish (I like Maldon)
Instructions
- Preheat oven to 325º. Line two baking sheets with parchment paper.
- Sift dry ingredients. In a large bowl, beat beat maple syrup, peanut butter, milk, and oil using an electric hand mixer. Slowly add dry mixture, beating just until incorporated.
- Make dough balls using about ¼ cup dough per cookie. Place on parchment lined baking sheet, leaving an inch between cookies. Use the back of a spoon to indent and slightly flatten the dough balls to make little jam craters (indentations should not go to bottom of cookie). Fill the indentations with about ¾-1 tsp. jam, so that the indentations are filled.
- Bake about 22 minutes, until they become puffy and pale. Remove from heat and sprinkle a bit of flaky sea salt on top of the jam, then top with a dusting of chopped peanuts.
- Cool and devour. Milk of any kind is highly recommended.
