Peanut Butter and Jelly Thumbprint Cookies

  • Recipe By
  • Published Jul 4th
  • Ready In4h 50m
  • Servings30
  • Calories132
These cookies are great for kids of all ages. I usually double the recipe when I make them. Using a cookie scoop and soda bottle cap to make the indentations results in uniform cookies, which makes a nice presentation. But you can improvise with other lids; just aim for something about the size of a quarter. Use any variety of jelly, but I do not recommend jelly with chunks of fruit, like strawberry. Attempting to move the cookies prior to cooling completely will cause them to break.

Peanut Butter and Jelly Thumbprint Cookies Ingredients

The following are the ingredients needed to make delicious Peanut Butter and Jelly Thumbprint Cookies for 30 servings:

  • 1 2/3 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter
  • 2/3 cup creamy peanut butter
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1/2 teaspoon vanilla extract
  • 1 egg
  • 3/4 cup seedless raspberry jam

Peanut Butter and Jelly Thumbprint Cookies Cooking Instructions

  • Prep30m
  • Cook20m
  • Ready In4h 50m

To cook Peanut Butter and Jelly Thumbprint Cookies, you need about 30 minutes of preparation time. The time needed to cook this Peanut Butter and Jelly Thumbprint Cookies is about 20 minutes , and you can serve your Peanut Butter and Jelly Thumbprint Cookies within 4 hours 50 minutes . The following are the steps to cook Peanut Butter and Jelly Thumbprint Cookies easily:

  1. 1 Sift flour, baking soda, and salt together in a bowl.
  2. 2 Beat butter, peanut butter, white sugar, brown sugar, and vanilla together in a separate bowl with an electric mixer until light and fluffy, 1 to 2 minutes. Scrape sides of bowl with a rubber spatula. Add egg to butter mixture and beat on medium speed until blended. Scrape side of bowl down again.
  3. 3 Beat flour mixture into butter mixture on low speed until just blended. Scrape bowl and mix a few more seconds.
  4. 4 Scoop dough into 2 tablespoon-sized balls and arrange on a baking sheet. Cover baking sheet and refrigerate at least 4 hours (overnight is ideal).
  5. 5 Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper and arrange cookie balls atop paper.
  6. 6 Bake cookies in the preheated oven until partially cooked, 11 minutes.
  7. 7 Place raspberry jam in a bowl and stir until syrup consistency.
  8. 8 Press a soda bottle cap into the center of each cookie until edges of cookies bulge and begin to crack, making an indentation. Fill each indentation with about 1 teaspoon jam.
  9. 9 Bake cookies until edges are lightly browned, 7 minutes longer. Cool cookies completely on the baking sheet before transferring to a wire rack.

Notes

  • Partner Tip
  • Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving: 132 calories; 6.2 grams of fat; 17.7 grams of carbohydrates; 2.4 grams of protein; 14 milligrams of cholesterol; 70 milligrams of sodium.

  1. Dec 15th 2018

    Dough was way too dry. Would have needed a dough hook to get it to come together. Added an additional 1/2 cup of peanut butter to salvage it.

  2. Nov 11th 2018

    Used the exact recipe but didn’t chill the dough and they came out great! We’re gone in a day!

  3. Oct 23rd 2016

    Made these family loved them. I only changed a few things. Instead of 1/4 tsp salt I put 1/8 tsp. Only because the butter i used was salted. Made a few different kinds. Used the same dough. ...

  4. Oct 12th 2016

    Submitter here. - You can swap in Wow Butter for the PB 1:1 with no real noticeable difference. I have been making these for years until my son was diagnosed with a peanut allergy, and ...

  5. Oct 11th 2016

    Oh these are so good. I had picked wild blackberries today and cooked them down and added sugar and vanilla to make a thick sauce. Decided thumbprint cookies would be perfect. And these a ...

  6. Apr 17th 2016

    This isn't so much a review as a report of changes I made and the results in case anybody else wants to try. Swaps: gluten free flour blend, re-hydrated PB2 and home-canned hot fudge/plum s ...

  7. Dec 25th 2015

    Made the cookie part just like the recipe said. I used black raspberry preserves for the jam. If you like PBJ, then this cookie is the one for you! Everyone who ate one made the "yum" sound.

  8. Mar 14th 2014

    I followed the recipe as is, except that I skipped the 4hr chilling step and went straight into the oven. The cookies turned out amazing!

  9. May 2nd 2013

    My sons love thumbprint cookies and peanut butter so I decided to try this recipe. The dough is very dry and crumbly, chilling made it worse. I added more peanut butter by hand until the dou ...