Baking · Cookies
Peanut Butter Tea Thumbprint Cookies
I use a peanut butter cup tea from my DAVIDsTEA collection to flavour these cookies and it gives them a subtle warmth that plain peanut butter alone would not. The jam in the centre is important both for flavour and for the look of them, and using a good quality jam makes a real difference. These were one of my earliest recipe experiments and they have stayed in my regular rotation ever since.
Ingredients
- 227g unsalted butter, softened
- 100g powdered sugar
- 1 tsp vanilla extract
- 1–2 tsp finely ground Peanut Butter Cup Tea
- 250g all-purpose flour
- 1/4 tsp salt
- Lemon, apricot, or blueberry jam, for filling
Method
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1
Preheat oven to 325°F and line a baking sheet with parchment paper.
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2
Cream butter and powdered sugar until light and fluffy. Mix in vanilla and finely ground tea.
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3
Gradually fold in flour and salt until dough forms.
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4
Roll dough into 1-inch balls and place on the baking sheet. Use your thumb to make an indentation in the center of each ball.
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5
Bake 12–15 minutes until edges are lightly golden.
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6
Cool slightly, then fill each indentation with jam. Let set before serving.
Tips & Notes
Chill the dough for 30 minutes before baking so the cookies hold their shape. The jam filling can be swapped for chocolate ganache or lemon curd.