Peanut Butter Thumbprint Cookies II

These are my mother’s Peanut Butter Thumbprint Cookies. They have been a family favorite since I was a little girl. My brothers and I would always beg her to make them for us. She would make them for us on special occasions, like our birthdays or Christmas. We would be so excited when she made them because they are just so darn good!


  • 1/2 cup butter
  • 3/4 cup peanut butter
  • 3/4 cup white sugar
  • 3/4 cup packed brown sugar
  • 2 eggs
  • 2 tablespoons milk
  • 2 1/2 cups all-purpose flour
  • 1 cup rolled oats (quick or old fashioned, not instant)
  • 1 teaspoon baking soda …


1. Preheat oven to 375 degrees F (190 degrees C).

2. In a large bowl, cream margarine with peanut butter. Mix in sugar, then beat in eggs and milk.

3. Stir in baking soda, oats, and flour until well blended.

4. Shape dough into walnut-sized balls and place on a greased cookie sheet about 2 inches apart. Using your thumb, indent the center of each ball to make a hollow spot big enough to hold filling later on.

5. To Make Filling: Combine raisins, water, and lemon juice in a small saucepan over medium heat; cook until mixture is just shy of boiling while stirring occasionally.

6 Fill each indentation with about 1 teaspoon of the raisin filling mixture from earlier, Bake cookies at 375 degrees F (190 degrees C) for 10-12 minutes or until golden brown around the edges.

Nutrition Facts

  • Serving size: 1 cookie
  • Calories: 107
  • Fat: 6.4 g
  • Saturated fat: 2.6 g
  • Unsaturated fat: 3.8 g
  • Trans fat: 0 g
  • Carbohydrates: 11.2 g
  • Sugar: 5.7 g
  • Fiber: 0.4g (DV) Sodium 106mg 4%(DV) Cholesterol 15mg 5%
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Peanut Butter Thumbprint Cookies II

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