Peanut Butter Apricot Thumbprints

Sunday afternoons are for Beer and Baking. After making my favorite chocolate chip recipe, the need to bake persisted, so I found some other ingredients and this was the result!

Preheat oven to 350° F

1 stick (1/2 cup) unsalted butter
1 ¼ cups dark brown sugar
1 egg, room temperature
2 tsp. Vanilla
¾ peanut butter, I used creamy but your preference is encouraged
1-2 tbs. some kind of milk or “milk” (I used SO Delicious coconut milk creamer – milk, almond milk, soy
milk etc. would be fine)
1 cup whole rolled oats
1 ¾ cups unbleached, all-purpose flour (I love King Arthur)
¾ tsp. baking soda
1 tsp. salt (I used Himalayan pink salt, kosher would be great too)
1 jar of apricot jam (or favorite jam or jelly flavor)

Sift together flour, baking soda, and salt then set aside
Cream butter and DB sugar together until light and fluffy
Add vanilla followed by egg then coconut milk and mix until fully incorporated
Mix in peanut butter
Mix in oats
Slowly add in sifted flour mixture
Scrape side and bottom of bowl with a spatula to ensure wet and dry ingredients are combined
Place bowl in the freezer for 5-10 minutes so dough can firm up
In the meantime, clean up or do a dance or play with your dog
Roll dough into 1-1 ½” balls and place on a cookie sheet
Use thumb to create wells in the center of the dough balls – you might want to reform parts of the sides if your thumb prints cause too much crackage
Spoon jam into the wells, filling to the top.
Pop cookie trays into the freezer or fridge for a few minutes (if you have room… if not, to heck with it)

Every kitchen is a little different, with ovens that have specific heating preferences and cookie sheets that hold a different number of cookies. Below is based on what I have to work with, but might vary from kitchen to kitchen so keep that in mind.

I had 3 cookie sheets of cookies which I placed into the oven, two on the middle rack and one on the top. After 4 minutes, I switched the sheets and baked for another 4 minutes. After a quick peek, I baked for another 3 minutes then removed the sheets and let the cookies cool on the pan before transferring them to a wire rack.

They baked beautifully and the flavor worked super well! As an added bonus, they are Judeau Approved!

The beer is one of my springtime favorites, Abita Strawberry Harvest Lager


2 Comments Add yours

  1. copychrisseo says:


    Liked by 1 person

  2. Bunny Marie says:

    What an intereting flavor combo!

    Liked by 1 person

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