Peanut Butter & Jelly Thumbprint Cookies

It’s peanut butter and jelly time! It’s one of those combinations that reminds me of my youth – of unpacking your lunch box and taking out your carefully wrapped PB&J sandwich from Mom (usually with a nice note attached) amongst a table of friends in the school cafeteria. These peanut butter and jelly cookies bring your favorite childhood sandwich combo to a cookie. Chewy peanut butter cookies are indented and topped with a scoop of raspberry jam and peanuts for a salty and sweet snack.

Peanut Butter & Jelly Thumbprint Cookies

Key Ingredients in This Recipe

• Peanut butter – I use smooth peanut butter in the cookie dough so that the dough itself is smooth.
• Peanuts – The chopped peanuts on top add just the right crunch and saltiness to offset the sweetness of the peanut butter and jam.
• Jam – While I like using raspberry, any favorite fruit jam can be substituted in its place.

How to Make PB&J Thumbprint Cookies

1. Heat the oven. Heat oven to 350ºF (180ºC).
2. Mix the wet ingredients. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, peanut butter, granulated sugar and brown sugar on medium-high speed until light and fluffy, about 2 minutes. Add the egg and vanilla extract and mix until thoroughly combined.
3. Add the dry ingredients. In a medium mixing bowl, sift together the flour and baking soda. Slowly add the flour mixture to the wet ingredients and mix until just combined.
4. Shape the dough. Roll the dough into 1½-inch balls and arrange on baking sheets, leaving about 3-inches between the cookies. Use your thumb or the rounded end of a pestle to make a well in the center of each cookie.
5. Fill the cookies with jam. Use a teaspoon to fill each well with the raspberry jam. Be careful not to overfill the wells. Sprinkle with the chopped peanuts.
6. Bake the PB&J cookies. Bake until golden brown, about 16 to 18 minutes.

Other Recipes to Try

If you enjoy this peanut butter and jelly cookie recipe, I recommend checking out some of these:

• Linzer Cookies
• Pistachio Chocolate Shortbread Cookies
• Chocolate Caramel Peanut Butter Pretzel Cookies

Peanut Butter & Jelly Thumbprint Cookies

By Kylie Mazon-Chambers

5 from 2 votes

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Prep Time 10 minutes mins

Cook Time 18 minutes mins

Serves 18 cookies

Cook ModePrevent your screen from going dark

US Customary – Metric

Ingredients:

• ▢ 8 tablespoons unsalted butter
• ▢ 1 cup smooth peanut butter
• ▢ ½ cup granulated sugar
• ▢ ½ packed cup dark brown sugar
• ▢ 1 large egg, at room temperature
• ▢ ½ teaspoon vanilla extract
• ▢ 1 cup all-purpose flour
• ▢ 1 teaspoon baking soda
• ▢ 1 cup seedless raspberry jam
• ▢ ½ cup chopped lightly salted dry-roasted peanuts

Instructions:

• Heat oven to 350ºF (180ºC).
• In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, peanut butter, granulated sugar and brown sugar on medium-high speed until light and fluffy, about 2 minutes. Add the egg and vanilla extract and mix until thoroughly combined.
• In a medium mixing bowl, sift together the flour and baking soda. Slowly add the flour mixture to the wet ingredients and mix until just combined.
• Roll the dough into 1½-inch balls and arrange on baking sheets, leaving about 3-inches between the cookies. Use your thumb or the rounded end of a pestle to make a well in the center of each cookie.
• Use a teaspoon to fill each well with the raspberry jam. Be careful not to overfill the wells. Sprinkle with the chopped peanuts.
• Bake until golden brown, about 16 to 18 minutes.

Nutrition:

Calories: 256kcal | Carbohydrates: 28g | Protein: 5g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 134mg | Potassium: 138mg | Fiber: 1g | Sugar: 16g | Vitamin A: 169IU | Vitamin C: 2mg | Calcium: 19mg | Iron: 1mg

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