Honey-Roasted Peanut Thumbprints

Published Date: December 2, 2020

Total Time: 45 minutes (25 minutes active prep/baking + 20 minutes cooling)

Servings: ~3 dozen cookies (adjusts with recipe doubling)

Ingredients

• 1⅔ cups (230g) chopped honey-roasted peanuts (divided: 1 cup for dough, ⅔ cup for rolling)

• 2 cups (250g) all-purpose flour

• ½ cup (110g) dark brown sugar

• ½ teaspoon kosher salt

• ¼ teaspoon freshly grated nutmeg

• 1 cup (225g) unsalted butter, cold and cut into 1-inch cubes

• 2 large eggs (separated: 2 egg whites for egg wash, 2 egg yolks for dough)

• 1 tablespoon vanilla extract

• 1½ teaspoons lemon or orange zest (from 1 lemon/orange)

• ⅔ cup (95g) chopped salted, roasted peanuts (or additional honey-roasted peanuts, for rolling)

• ½ cup (160g) Concord grape jam (or other thick, seedless jam; seedless apricot/raspberry works too)

Preparation

Step 1: Preheat & Prep Baking Sheets

Heat oven to 350°F (175°C). Line 3 large baking sheets with parchment paper or grease lightly with vegetable oil.

Step 2: Make the Dough

In the bowl of a food processor, combine 1 cup chopped honey-roasted peanuts and ½ cup flour. Pulse 5–6 times until nuts are coarsely ground (like coarse sand). Add remaining 1½ cups flour, brown sugar, salt, and nutmeg. Pulse 3–4 times to mix. Add cold butter and pulse 10–12 times until the mixture resembles wet sand with small clumps (do not overprocess).

Add 2 egg yolks, vanilla, and zest. Pulse 5–6 times (scraping sides midway) until dough just clumps when pressed (not a tight ball).

Alternative Method (no food processor): Cream butter and sugar by hand (3–4 minutes) until fluffy. Add egg yolks, vanilla, zest, then dry ingredients and nuts. Mix until combined.

Step 3: Chill (Optional, for Texture)

For softer, less crumbly dough, chill the dough in the fridge for 30 minutes before shaping.

Step 4: Shape Dough Balls

Using a 1-tablespoon cookie scoop or spoon, portion dough into 1-inch balls. Roll between palms to smooth.

Step 5: Egg Wash & Nut Coating

• In a shallow bowl, beat 2 egg whites with a fork until frothy.

• In another bowl, mix ⅔ cup chopped honey-roasted peanuts and ⅔ cup salted roasted peanuts (or extra honey-roasted peanuts).

Dip each dough ball in egg wash, then roll in nut mixture to coat. Place coated balls 2 inches apart on baking sheets.

Step 6: Press Indentations & Fill with Jam

Press a ½-inch deep indentation in the center of each ball with your thumb. Fill with 1 teaspoon jam (use a small spoon or espresso scoop).

Pro Tip: Sprinkle extra nuts on top of jam before baking to create a "buffer" and prevent sticking during stacking.

Step 7: Bake & Cool

Bake 12–18 minutes (rotate pans halfway) until edges are golden. Cool 20 minutes on a rack.

Storage & Tips

• Freezing: Bake unfilled dough balls, freeze, then fill with jam post-baking.

• Shipping: Use parchment paper between layers to prevent jam transfer.

• Flavor Tweaks: Substitute ½ honey-roasted peanuts with almonds/walnuts for variety.

Enjoy these nutty, jammy thumbprints—perfect with tea or coffee!