Peanut Butter & Jelly Thumbprint Cookies
Add Preferred SourcePeanut 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.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
