Peanut Butter & Jelly Thumbprint Cookies
Peanut butter and jelly aren’t just for sandwiches anymore. These thumbprint cookies bring that familiar flavor combo into soft, chewy, bite-sized treats that hit the spot every time.
These Peanut Butter & Jam Thumbprint Cookies are buttery and loaded with peanut butter flavor, and each one gets a dollop of smooth strawberry jam in the center for that classic sweet-savory balance. They’re quick to make, perfect for snacking, and freezer-friendly if you want to save some for later.
Ingredients
- Creamy peanut butter – I prefer using all-natural peanut butter in these cookies. Brands with added oil can cause the cookies to spread too much.
- Unsalted butter – Softened.
- Brown sugar – Packed. For a deeper flavor, use dark brown sugar.
- Granulated sugar
- Egg – Large or extra large eggs work well.
- Vanilla extract – You can use artificial or pure vanilla extract.
- All-purpose flour
- Baking soda
- Salt
- Strawberry jam – You want smooth jam or jelly, not chunky. Give it a good mix before adding to cookies to work out any lumps.
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Use a mixer to beat together the peanut butter, softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the egg and vanilla, mixing until everything is well combined.
- Stir in the flour, baking soda, and salt until a soft dough forms.
- Scoop out dough by the tablespoon and roll into balls. Place them 2 inches apart on the baking sheet.
- Use your thumb or the back of a small spoon to press a shallow well into the center of each dough ball.
- Fill each indentation with about ½ teaspoon of jam. Don’t overfill—too much jam can overflow during baking.
- Bake for 10 to 12 minutes, or until the edges are set and the bottoms are lightly golden.
- Let cookies cool on the baking sheet for 5 minutes before moving them to a wire rack to finish cooling.
Step-By-Step Process
Chef Jenn’s Tips
- Stir the jam well before using so it spreads smoothly into each cookie.
- Switch up the flavor by using raspberry, grape, or apricot jam instead of strawberry.
- If your peanut butter has separated, stir it well before measuring to avoid greasy dough.
- Use a cookie scoop for consistent cookie sizes and even baking.
Recommended
Serving Suggestions
Pair these cookies with coffee, tea, or a cold glass of milk. They’re great for lunchbox treats or a simple dessert plate with other favorites like oatmeal or chocolate chip cookies.
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Storage
Keep cookies in an airtight container at room temperature for up to 5 days. To freeze, layer them between parchment in a sealed container and freeze for up to 3 months. Let them thaw at room temperature before eating.
Peanut Butter & Jelly Thumbprint Cookies
Ingredients
- 1 cup creamy peanut butter
- ½ cup unsalted butter softened
- 1 cup brown sugar packed
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1¼ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup strawberry jam
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Use a mixer to beat together the peanut butter, softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the egg and vanilla, mixing until everything is well combined.
- Stir in the flour, baking soda, and salt until a soft dough forms.
- Scoop out dough by the tablespoon and roll into balls. Place them 2 inches apart on the baking sheet.
- Use your thumb or the back of a small spoon to press a shallow well into the center of each dough ball.
- Fill each indentation with about ½ teaspoon of jam. Don’t overfill! Too much jam can overflow during baking.
- Bake for 10 to 12 minutes, or until the edges are set and the bottoms are lightly golden.
- Let cookies cool on the baking sheet for 5 minutes before moving them to a wire rack to finish cooling.
Notes
Chef Jenn’s Tips
- Stir the jam well before using so it spreads smoothly into each cookie.
- Switch up the flavor by using raspberry, grape, or apricot jam instead of strawberry.
- If your peanut butter has separated, stir it well before measuring to avoid greasy dough.
- Use a cookie scoop for consistent cookie sizes and even baking.
