Peanut Butter and Jelly Thumbprint Cookies

There’s nothing quite like the nostalgic pairing of peanut butter and jelly — especially when transformed into a soft, chewy cookie that melts in your mouth. These Peanut Butter and Jelly Thumbprint Cookies are the perfect blend of sweet and salty, creamy and fruity, with that signature homemade comfort in every bite. Perfect for lunchboxes, afternoon snacks, or a delightful dessert, they’re guaranteed to disappear fast from the cookie plate!

Prep Time: 20 minutes

Cook Time: 12 minutes

Total Time: 32 minutes

Servings: 24 cookies

Course: Dessert

Cuisine: American

Ingredients

1 ¾ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, at room temperature
⅓ cup brown sugar, packed
⅓ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
¾ cup creamy peanut butter
½ cup jam or jelly of your choice (strawberry, raspberry, or grape work beautifully)

Instructions

Preheat the Oven:
Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.
Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
Cream the Butter and Sugars:
In a large mixing bowl (or the bowl of a stand mixer), beat the butter, brown sugar, and granulated sugar together until light and fluffy — about 2 to 3 minutes.
Add Wet Ingredients:
Beat in the egg and vanilla extract until fully incorporated.
Incorporate the Peanut Butter:
Add the peanut butter and mix until smooth and creamy.
Combine the Dry Ingredients:
Gradually add the flour mixture to the wet ingredients, mixing just until a soft dough forms. Do not overmix.
Shape the Cookies:
Roll the dough into 24 equal-sized balls (about 1 tablespoon each). Place them on the prepared baking sheets, spacing them about 2 inches apart.
Flatten and Make Indentations:
Use a fork to gently press a crisscross pattern onto each cookie, slightly flattening them. Then, use your thumb or the back of a small spoon to create a shallow indentation in the center of each cookie.
Fill with Jam:
Spoon about 1 teaspoon of jam or jelly into each indentation.
Bake:
Bake for 10–12 minutes, or until the edges are just golden. If baking both sheets at once, rotate them halfway through the baking time for even browning.
Cool and Serve:
Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.

Tips for Perfect Cookies

For a stronger peanut flavor: use natural peanut butter (stirred well) or a mix of smooth and crunchy.
Avoid overbaking: the cookies should be soft when removed from the oven; they’ll firm up as they cool.
Flavor variations: try different jams — strawberry for a classic touch, raspberry for a tangy kick, or apricot for a warm, fruity twist.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. You can also freeze them (unfilled or filled) for up to 2 months.

Nutrition (per cookie)