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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.
Course sweets
Cuisine American
Keyword christmas cookie, cookie, holidays, PB&J, peanut, peanut butter, thumbprint
Prep Time 10 minutes
Cook Time 18 minutes
Servings 18 cookies
Calories 256kcal

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