Peanut Butter Thumbprint Cookies II


These were a favorite cookie in my family when I was growing up, and we loved to help Mom make the "thumbprints" in each cookie, where the sweet raisin filling was placed before baking.

3 dozen


  • ½ cup butter

  • ¾ cup peanut butter

  • ¾ cup white sugar

  • ¾ cup packed brown sugar

  • 2 eggs

  • 2 tablespoons milk

  • 2 ½ cups all-purpose flour

  • 1 cup rolled oats

  • 1 teaspoon baking soda

  • 1 ½ cups raisins

  • ¼ cup white sugar

  • ¾ cup water

  • 2 tablespoons lemon juice

  • 2 tablespoons cornstarch


  1. For cookies, cream margarine with peanut butter. Mix in sugar, then beat in eggs and milk. Stir in baking soda, oats, and flour.

  2. To Make Filling: Combine raisins, water, and lemon juice. Heat until nearly boiling. Mix sugar with cornstarch; add enough (cold) water to make a paste. Stir into raisin mixture and heat until clear.

  3. Shape dough into walnut-sized balls. Place on a greased cookie sheet. Using your thumb, indent the center of each ball, making a fairly good-sized hollow spot. Fill with about a teaspoon of filling. Bake at 375 degrees F (190 degrees C) for about 10-12 minutes.

Nutrition Facts (per serving)

315 Calories
12g Fat
49g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 18
Calories 315
% Daily Value *
Total Fat 12g 15%
Saturated Fat 5g 23%
Cholesterol 34mg 11%
Sodium 169mg 7%
Total Carbohydrate 49g 18%
Dietary Fiber 2g 7%
Total Sugars 28g
Protein 6g
Vitamin C 1mg 6%
Calcium 30mg 2%
Iron 2mg 9%
Potassium 221mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.