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!
Notes
How do I store the PB&J Cookies?Store the cookies in an airtight container or Ziplock bag at room temperature. When kept this way, they will last for 5-7 days.Can I eat these warm or cold?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.Variations:
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