Thumb Print Peanut Cookies Image

Thumb Print Peanut Cookies

Peanut crusted cookies

Here are some Jam filled cookies that pack a crunch being coated with crushed peanut. You can substitute the crushed peanuts with walnuts too!


  • 8 tbsp butter (at room temperature)
  • ½ cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 ¼ cups all purpose
  • ¾ peanuts, coarsely crushed
  • 1 tablespoon sugar
  • ¼ cup mixed fruit jam


  1. Preheat the oven at 175c.
  2. Using an electric mixer on medium speed, beat butter and sugar until light and fluffy, about five minutes.
  3. Beat egg yolk (reserve white) and vanilla.
  4. Reduce mixer speed to low and beat in flour.
  5. Continue mixing on low until dough comes together in a ball.
  6. In a bowl, mix peanuts & sugar.
  7. Roll dough into 1 inch balls, dip each in egg white then roll in peanut mixture, turning to coat. Transfer to baking sheets.
  8. Using your finger, make a deep indentation in the center of each ball.
  9. Transfer cookies to refrigerate. (Chill 20 mins)
  10. Fill center of each cookie with ¼ tsp jam (do not overfill or jam will leak out while baking).
  11. Bake, rotating pans halfway through, until cookies are golden brown, about 10 mins.
  12. Let cool for 5 minutes on baking sheets on wire racks, then transfer cookies to wire racks to cool completely.
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