No Chill Peanut Butter Thumbprint Cookies (Gluten-Free)
These gluten-free peanut butter thumbprint cookies are soft, chewy, and amazing! No chill time! A quick and easy dessert that’s perfect for holidays, gifting, or everyday baking. Simple cookies that everyone will love, no fail.
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About these gluten-free peanut butter cookies
These gluten-free holiday baking cookies are amazing! They are soft and chewy, and filled with your favorite jam. If you are a peanut butter lover, you must try these old-fashioned peanut butter cookies, a simple recipe but a hit.
The homemade jam-filled cookies are super easy to make, and no chill time!! They are perfect for everyday baking, holidays, or a quick treat. Everyone will love them, no fail.
Some notes about the main ingredients of this recipe:
- Egg: room temperature egg is better.
- Butter: unsalted butter, softened at room temperature.
- Peanut Butter:
- Jam: choose your favorite jam. Raspberry and strawberry are the favorite ones.
How to make these no-chill jam-filled cookies
Preheat the oven to 350°F (180°C). Line baking sheets with parchment paper.
Whisk together gluten-free all-purpose flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
In a large bowl, beat the softened butter, peanut butter, and sugars using a hand mixer or stand mixer fitted with a paddle attachment on medium speed until pale and smooth. Add the egg and vanilla extract and beat until integrated. Reduce the speed to low, add the dry ingredients, and mix until combined. Don’t overmix.
Scoop tablespoons of dough on the prepared baking sheet, leaving space between them. Gently press the cookies down, then use your thumb to make an indentation in the middle of each. Spoon jam into each cookie.
Bake for 12-15 minutes or until golden brown.
Let cool before removing to a wire rack to cool completely. Store the cookies covered at room temperature or in the refrigerator. You can freeze the cookies in an air-tight container or freezer bag.
Baking tips and variations
- Too dry cookies: if the cookies are too dry or fall apart, reduce the baking time.
- Jam sinking: don’t overfill, and try to use non-runny jam.
- Peanut butter cookies naturally develop cracks.
For more holiday baking cookies
- Peanut Butter Cookies
- Monster Cookies
- Almond Thumbprint Cookies
- Lemon Ricotta Cookies
- Chocolate Crinkle Cookies
No Chill Peanut Butter Thumbprint Cookies (Gluten-Free)
Ingredients
- 1 and 3/4 cups gluten-free all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- Pinch of salt
- 1/2 cup unsalted butter (113g), softened at room temperature
- 3/4 cup peanut butter
- 1/4 cup packed light-brown sugar
- 1/2 cup granulated sugar
- 1 egg, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup jam
Instructions
- Preheat the oven to 350°F (180°C). Line baking sheets with parchment paper.
- Whisk together gluten-free all-purpose flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
- In a large bowl, beat the softened butter, peanut butter, and sugars using a hand mixer or stand mixer fitted with a paddle attachment on medium speed until pale and smooth. Add the egg and vanilla extract and beat until integrated. Reduce the speed to low, add the dry ingredients, and mix until combined. Don’t overmix.
- Scoop tablespoons of dough on the prepared baking sheet, leaving space between them. Gently press the cookies down, then use your thumb to make an indentation in the middle of each. Spoon jam into each cookie.
- Bake for 12-15 minutes or until golden brown.
- Let cool before removing to a wire rack to cool completely.