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Peanut Butter Thumbprint Cookies
Leave your mark on these seriously crave-worthy classics.
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Prep time:
45 minutes
Baking time:
15 minutes
Makes:
36 Cookies
Freezing:
Excellent, Unfilled
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Ingredients
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
Preparation
1
Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
2
In 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.
3
Roll 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.
4
Bake 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.