For a more polished look, use a cookie scoop to ensure uniform cookie sizes and a soda bottle cap to create consistent indentations. Chilling the dough is crucial for preventing the cookies from spreading too much during baking. Feel free to experiment with different flavors of jam, such as strawberry, apricot, or grape. Store cooled cookies in an airtight container at room temperature for up to 3 days.
Peanut Butter and Jelly Thumbprint Cookies
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PREP TIME30 mins
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COOK TIME20 mins
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TOTAL TIME4 hrs 50 mins
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SERVING30 People
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VIEWS39
Rediscover a childhood favorite with these delightful thumbprint cookies! The combination of creamy peanut butter and sweet raspberry jam creates a symphony of flavors that will bring joy to every bite. A perfect treat for any occasion!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate18 g
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Cholesterol14 mg
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Fiber1 g
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Protein2 g
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Saturated Fat3 g
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Sodium70 mg
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Sugar11 g
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Fat6 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a medium bowl, whisk together the flour, baking soda, and salt. (5 minutes)
02
StepIn a large bowl, cream together the softened butter, peanut butter, granulated sugar, brown sugar, and vanilla extract with an electric mixer until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed. (2 minutes)
03
StepAdd the egg to the peanut butter mixture and beat on medium speed until well combined. Scrape down the sides of the bowl again. (1 minute)
04
StepGradually beat the flour mixture into the peanut butter mixture on low speed until just combined. Be careful not to overmix. Scrape the bowl and mix a few more seconds to ensure all ingredients are incorporated. (3 minutes)
05
StepScoop the dough into 2-tablespoon sized balls and arrange them on a baking sheet. Cover the baking sheet with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. (5 minutes)
06
StepPreheat your oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper and arrange the chilled cookie dough balls on the prepared sheets. (5 minutes)
07
StepBake the cookies in the preheated oven for about 11 minutes, or until they are partially cooked and set around the edges. (11 minutes)
08
StepWhile the cookies are baking, place the raspberry jam in a small bowl and stir until it is smooth and slightly syrupy. (2 minutes)
09
StepRemove the cookies from the oven and gently make an indentation in the center of each cookie using the back of a small spoon or a bottle cap. The edges of the cookies should bulge slightly. (5 minutes)
10
StepFill each indentation with about 1 teaspoon of raspberry jam. (3 minutes)
11
StepReturn the cookies to the oven and bake for an additional 7 minutes, or until the edges are lightly golden brown. (7 minutes)
12
StepLet the cookies cool completely on the baking sheet before transferring them to a wire rack to cool completely. (20 minutes)
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Unique Bartoletti
Jun 21, 2025Next time I will try using a different nut butter, like almond or cashew.
Jaeden Hagenes
Jun 20, 2025I tried these with a chocolate hazelnut spread instead of jam. SO GOOD!
Macey Doyle
May 24, 2025I made these with my kids and they had a blast helping to fill the thumbprints with jam. A great family activity!
Ines Dickens
May 21, 2025These are my new go-to cookies for potlucks and bake sales. Always a hit!
Isac Mitchell
May 14, 2025Chilling the dough is key! I skipped that step and the cookies spread too much.
Enoch Trantow
Apr 10, 2025I used strawberry jam instead of raspberry and they were still delicious. So versatile!
Quinton Schultz
Apr 9, 2025I doubled the recipe and they disappeared in no time!
Ruben Shanahan
Apr 1, 2025The recipe was very clear and easy to follow. Thank you!
Julian Mckenzie
Jan 30, 2025The cookies were a bit crumbly, but still tasted great. Maybe I overmixed the dough a little.
Enola Wehner
Dec 28, 2024These cookies were so easy to make and everyone loved them! The raspberry jam was the perfect complement to the peanut butter.