5-Ingredient Thumbprint Peanut Butter Cookies

These cookies are one of the easiest treats to make and have two delicious fillings to choose from!

Recipe Preparation Icon
Prep Time 15 minutes
Recipe Total Time Icon
Total Time 40 minutes
Recipe icon to illustrate the number of servings
Servings 20

Key Ingredient

Kellogg's® Granola Crunchy

Kellogg's® Granola Crunchy



  • For the cookies
  • ripe bananas 3
  • Kellogg's® Crunchy Granola with a Hint of Cinnamon 2 1/2 cups (248g)
  • peanut butter 5 tbsp
  • For the filling
  • dark chocolate, melted 1/2 cup
  • strawberry jam 1/2 cup

Cooking steps

1. Preheat the oven to 180°C and line a baking tray with baking paper.

2. In a medium mixing bowl, mash the bananas until smooth and lump-free. Add the Kellogg’s® Crunchy Granola with a Hint of Cinnamon and the peanut butter. Stir with a spoon until combined.

3. Spoon tablespoon-sized balls of cookie dough onto the baking paper.

4. Use your thumb or the back of a small measuring spoon and press into the middle of the cookie dough to create an indent. Chefs Tip: *Spray the back of the spoon with grease-spray to ensure that the batter does not stick.

5. Bake the cookies in the oven for 15-20 minutes until golden.

6. Place the cookies on a cooling rack and allow to cool, about 5 minutes. The cookies will crisp up slightly as they cool.

For the filling:

7. Once cooled, fill half of the cookies with the melted dark chocolate and the other half with strawberry jam until all of the cookies are filled. Serve the cookies on a plate with a glass of milk and ENJOY! *Chef’s Tip: Store the cookies in an airtight container for up to a week!