You’ll love these thumbprint peanut butter and jelly cookies. The flavors will take you back to your childhood and the ultimate elementary school sandwich! This delicious dessert elevates that familiar peanut butter and jelly taste in an easy to whip up cookie.
Make this peanut butter and jelly cookies recipe anytime you’re craving a sweet and familiar treat. They’re perfect for an afternoon snack, a quick breakfast on the go, or even a sweet finish to dinner. You can even get creative by using different types of jam and nut butters!
Why this recipe works
Everyone knows that peanut butter and jelly go together like bread and butter, but nobody has ever realized this treat in a cookie? This is one of the most creative recipes I’ve seen yet! It’s so simple, you’d think it wouldn’t be worth sharing. But boy oh boy, are you wrong.
I love anything with peanut butter and this recipe makes a creative, yet tasty recipe with it. This cookie recipe checks off so many boxes… cookies with peanuts, recipes with jelly- it’s a whole new way on how to make PB&J! No matter who you’re making these peanut butter thumbprint cookies for, they’re sure to be a hit. Give it a try!
How to Make Peanut Butter and Jelly Cookies
Ingredients:
- Wet ingredients – Softened salted butter, creamy peanut butter, sugar, eggs, and vanilla extract. You can use crunchy peanut butter if you desire.
- Dry Ingredients – Flour, baking soda, baking powder and salt.
- Fruit jelly/jam/preserves – I use raspberry jam that has seeds, though you can use your favorite or use a varitey such as half raspberry and half apricot.
Step by Step Directions
Step 1 – In a large bowl, use a hand or stand mixer to beat the butter until smooth and creamy. Add the peanut butter and vanilla extract and mix until smooth. Next, add the brown sugar and granulated sugar and continue to mix until light and fluffy.
Step 2 – Add the eggs, mixing well before adding the flour, baking soda, baking powder, and salt – mixing until just combined. Cover the bowl and chill in the fridge for at least 30 minutes (this is the secret to a soft and chewy cookie!)
Step 3 – Preheat the oven to 350 degrees Fahrenheit while the cookie dough is chilling.
Step 4 – Using a scoop, roll the dough into 1” balls and place on a greased cookie sheet about 2 inches apart.
Step 5 – Then, using your thumb, press into the center of each cookie. Be careful not to press the entire way down or the jelly will leak out, I usually press about 1/2” down.
Step 6 – Fill each imprint with about 1/2 – 1 teaspoon of fruit jelly.
Step 7 – Bake for 12-15 minutes, or until golden brown. Remove from the oven and allow to cool for 5 minutes before transferring to a wire cooling rack. Enjoy!
Start with this simple peanut butter cookie recipe, then get ready to amaze your friends with these scrumptious PB & J flavors. Your family is going to love this recipe and start asking for them.
They make the best after-school treat and even adults love how they take them back to the simple days of their childhood. Serve them with a glass of milk for the ultimate peanut butter and jelly experience!
Recipes FAQs and Variations
Store the cookies in an airtight container or Ziplock bag at room temperature. When kept this way, they will last for 5-7 days.
These are best served at room temperature after they have cooled down. We love cookies fresh out of the oven, but it is important to be careful eating these cookies while they’re still hot as the jelly can burn your mouth if it hasn’t cooled. They’re great for taking something off your list on a stressful day.
Use cashew butter or almond butter instead of peanut butter for a twist!
Use raspberry or strawberry preserves for a fruity flavor.
Add chopped peanuts into the dough for a crunchy version of PB & J cookies
Replace jam or preserves with Nutella or other chocolate-hazelnut spreads in your peanut butter thumbprint cookies. The cookies will have a rich, deep flavor that you won’t be able to resist!
Top cookies with a powdered sugar sprinkle for a sweet finish
Add oatmeal to the dough for peanut butter and jelly oatmeal cookies
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PB & J Cookies
Equipment needed:
- Mixing Bowls
- Hand/Stand Mixer
- Spatula
- Spoon/Cookie Scoop
- Plastic Wrap
- Cookie Sheet
Ingredients:
- 1 cup creamy peanut butter (2 sticks butter, softened)
- 2 tsp. vanilla extract
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup raspberry jam (you can use any jam and in fact you can make a variety such as half raspberry and half apricot!)
Instructions:
- In a large bowl, use a hand or stand mixer to beat the butter until smooth and creamy.
- Add the peanut butter and vanilla extract and mix until smooth.
- Add the brown sugar and granulated sugar and continue to mix until light and fluffy.
- Add the eggs, mixing well before adding the flour, baking soda, baking powder, and salt – mixing until just combined.
- Cover the bowl and chill in the fridge for at least 30 minutes (this is the secret to a soft and chewy cookie!).
- Preheat the oven to 350 degrees Fahrenheit while the cookie dough is chilling.
- Using a scoop, roll the dough into 1” balls and place on a greased cookie sheet about 2 inches apart.
- Then, using your thumb, press into the center of each cookie. Be careful not to press the entire way down or the jelly will leak out, I usually press about ½” down.
- Fill each imprint with about 1/2 – 1 teaspoon of fruit jelly.
- Bake for 12-15 minutes, or until golden brown.
- Remove from the oven and allow to cool for 5 minutes before transferring to a wire cooling rack.
- Enjoy!
Recipe Notes:
- Use cashew butter or almond butter instead of peanut butter for a twist!
- Use apricot or strawberry preserves for a fruity flavor.
- Add chopped peanuts into the dough for a crunchy version of PB & J cookies
- Replace jam or preserves with Nutella or other chocolate-hazelnut spreads in your peanut butter thumbprint cookies. The cookies will have a rich, deep flavor that you won’t be able to resist!
- Top cookies with a powdered sugar sprinkle for a sweet finish
- Add oatmeal to the dough for peanut butter and jelly oatmeal cookies
Nutrition:
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Susan says
Step #4 of pb&j thumb print cookies says to add flour, oats, etc to mix. However, I see no amount of oats listed anywhere.
Sarah Olson says
There are no oats in it, I doubled checked and fixed it. I apologize.