Easy Peanut Butter & Jelly Thumbprint Cookies
Add Preferred SourcePeanut butter and jelly aren’t just for sandwiches anymore, and these thumbprint cookies prove it. Soft, chewy, and filled with sweet jam, they bring a childhood favorite into dessert form. Ready to up your cookie game? Give these Peanut Butter & Jelly Thumbprint Cookies a try. I know you’ll love them!
The peanut butter cookie base is rich and slightly salty, while the strawberry jam in the center adds a bright, fruity contrast. They’re quick to make and even quicker to disappear. Bake a batch for lunchboxes, cookie swaps, or a simple treat, and yes, they freeze well, too.
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
- 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.
How To Make Easy Peanut Butter & Jelly Thumbprint Cookies
Scroll down for the full recipe card with exact measurements and printable instructions.
Preheat the oven to 350°F and line your baking sheets with parchment paper so the cookies release easily after baking.
In a large mixing bowl, beat together the peanut butter, softened butter, brown sugar, and granulated sugar until light and fluffy, using a hand mixer or sturdy spoon. Add the egg and vanilla and mix until fully incorporated.
Stir in the flour, baking soda, and salt just until a soft, cohesive dough forms, taking care not to overmix.
Using a cookie scoop or tablespoon, portion the dough into balls and place them about 2 inches apart on the prepared baking sheets. Gently press a shallow well into the center of each dough ball with your thumb or the back of a small spoon.
Fill each indentation with about ½ teaspoon of strawberry jam, keeping it centered so it doesn’t spill over during baking.
Bake for 10 to 12 minutes, until the edges are set and the bottoms are lightly golden while the centers remain soft.
Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving.
Chef Jenn’s Tips
- Stir your jam well before using so it spreads smoothly into each cookie.
- Feel free to switch up the jam—raspberry, grape, or apricot all work well.
- If your peanut butter has separated, mix it thoroughly before measuring.
- A cookie scoop helps keep portions uniform for even baking.
Serving Suggestions
Serve the peanut butter and jelly thumbprint cookies after a satisfying main like Mediterranean salmon. The bright, herb-accented fish and fresh sides create a well-rounded dinner, and the nostalgic sweetness of the cookies makes the perfect finish to a flavorful meal.
Storage
Keep cookies in a sealed container at room temperature for up to 5 days. To freeze, separate layers with parchment paper in an airtight container and freeze for up to 3 months. Let thaw at room temperature before enjoying.
Easy 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) and line your baking sheets with parchment paper.
- Beat together the peanut butter, softened butter, brown sugar, and granulated sugar in a large mixing bowl until the mixture is light and fluffy.
- Add the egg and vanilla, mixing until everything is fully incorporated.
- Stir in the flour, baking soda, and salt until a soft dough forms.
- Scoop out tablespoon-sized portions of dough and roll into balls. Space them 2 inches apart on the baking sheets.
- Use your thumb or the back of a small spoon to gently press a well into the center of each dough ball.
- Spoon about ½ teaspoon of strawberry jam into each indentation, being careful not to overfill.
- Bake for 10–12 minutes, just until the edges are set and the bottoms are lightly golden.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Chef Jenn’s Tips
- Stir your jam well before using so it spreads smoothly into each cookie.
- Feel free to switch up the jam—raspberry, grape, or apricot all work well.
- If your peanut butter has separated, mix it thoroughly before measuring.
- A cookie scoop helps keep portions uniform for 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.
