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Peanut Butter and Jelly Thumbprint Cookies Recipe
Ash Tyrrell

Peanut Butter and Jelly Thumbprint Cookies Recipe

I have to admit, making Peanut Butter and Jelly Thumbprint Cookies is one of my favorite baking adventures. There’s something so nostalgic about that first bite—it takes me straight back to childhood lunchboxes.
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Total Time 30 minutes
Ingredients Method Notes

Ingredients
  

  • 1 cup creamy peanut butter – I prefer unsalted for better control of sweetness.
  • 1/2 cup unsalted butter softened – Soft butter helps create a tender cookie texture.
  • 1/2 cup granulated sugar – Balances the peanut butter’s savory taste.
  • 1/2 cup brown sugar – Adds moisture and a slight caramel flavor.
  • 1 large egg – Brings the dough together and adds richness.
  • 1 teaspoon vanilla extract – Enhances the flavor making the cookie taste more rounded.
  • 1 1/4 cups all-purpose flour – I always sift mine for a lighter cookie.
  • 1/2 teaspoon baking soda – Gives the cookie a little lift.
  • 1/4 teaspoon salt – Balances sweetness and enhances the peanut flavor.
  • 1/2 cup jelly or jam of choice – I like grape or raspberry for a classic taste.

Method
 

  1. Start by creaming the peanut butter, butter, and sugars until light and fluffy. Then, beat in the egg and vanilla until smooth. Finally, mix in the flour, baking soda, and salt until just combined.
  2. Use a spoon or cookie scoop to form balls of dough, about 1 inch in diameter. Place them evenly on a lined baking sheet. Make an indentation in the center of each ball with your thumb or a small spoon.
  3. Fill each indentation with about 1/2 teaspoon of your favorite jelly or jam. Don’t overfill—it will spread during baking but still hold a perfect thumbprint shape.
  4. Preheat your oven to 350°F (175°C) and bake for 12-14 minutes. The cookies should be slightly golden around the edges but soft in the center. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.

Notes

  • I always chill the dough for 10 minutes if it feels too soft—it prevents spreading.
  • Using room temperature butter makes the creaming process easier and yields a lighter cookie.
  • I gently press the thumbprint after baking if it has puffed up too much.
  • I rotate the baking sheet halfway through to ensure even baking.