Peanut Butter & Jelly Thumbprint Cookies
The chopped peanuts on top add just the right crunch and saltiness to offset the sweetness of the peanut butter and jam.
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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
Table of contents
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
- Heat the oven. Heat oven to 350ºF (180ºC).
- 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.
- 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.
- 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.
- 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.
- 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:
Peanut Butter & Jelly Thumbprint Cookies
Rate this Recipe
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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I love this recipe! It really is reminiscent of childhood flavors! My biggest problem making these cookies is I can’t stop singing “peanut , peanut butter and jelly” the whole time.
Came out very nicely. There was a bit of a learning curve regarding how deep the indent should be and I underfilled the first batch. If your kitchen is quite warm, I would also personally recommend putting the dough balls in the fridge if you can‘t bake them all at once in your oven.
That’s a great recommendation Helena! Thank you so much for sharing!!