Peanut butter and jelly thumbprint cookies take the classic combination of PB&J and turn it into scrumptious cookies. They are a fun back to school treat, perfect for holiday cookie trays, or just because!
Perfect peanut butter thumbprint cookies filled with your favorite preserves are a fun way to remake the classic sandwich from your childhood. A plate of these cookies and a glass of milk are almost sure to put a smile on your face. Bake up a batch to see for yourself!
As the temperatures start to fall, my penchant for baking gets stronger. There is just something so cozy about smelling something baking in the oven.
Not that it takes much to make me want to bake. You have seen some of the treats on here right?!
Anyway, cookies are a great way to satisfy the baking urge. Not only are they relatively easy to make, they are also easy to share.
That is becoming more and more of a perk as my metabolism slows down. I don’t need the temptation of a whole cake sitting around.
I’ve noticed people tend to like you a little more when you show up with cookies. So we can label this as a friendship campaign for the greater good of humanity.
Now it’s a humanitarian effort rather than an urge to make a tasty treat. (And this line of thinking shows you how easy it is for me to talk myself into making a cake or batch of cookies!)
No matter the motivation, these peanut butter thumbprints are worth making. They are a little bit nostalgic even if you’ve never had them before.
If you are a fan of peanut butter cookies, you may also want to check out my great grandma’s recipe for classic peanut butter cookies. I also have a recipe for peanut butter blossoms that are a must have for the holidays.
If it’s the peanut butter and jelly mix you like, try peanut butter and jelly dip. It is perfect with animal crackers, Graham crackers or pretzels.
Making Peanut Butter Thumbprint Cookies
To make these thumbprint cookies, start by making a simple peanut butter cookie dough. Then roll the cookie dough into small balls.
Roll the balls of dough in granulated sugar for that perfect touch. Then place them a couple of inches apart on a cookie sheet.
Use the back of a teaspoon to form a small indentation in the cookie. Keep at it until you have a tray full of little wells just waiting for the good stuff.
Fill them with raspberry preserves, strawberry jam, or your favorite filling. Then pop the pan in the oven and bake to perfection.
Cool completely before putting in an airtight container to store. I like to put layers of wax paper between layers of cookies to make sure they don’t stick together.
Enjoy your delicious cookies and memories too!
How do you store peanut butter thumbprint cookies?
Wait for cookies to cool completely before putting in an airtight container. Put a layer of wax paper or parchment between the layers of cookies. Store at room temperature for up to a week or in the freezer for up to 3 months.
What if the jam is too sticky in thumbprint cookies?
If the jelly filling seems too sticky to stack them, dust the cookies with powdered sugar. That will help to set the filling a bit more.
Peanut Butter and Jelly Thumbprint Cookies
- 1½ cups granulated sugar
- 1 cup butter softened
- ¾ cup creamy peanut butter
- 2 large eggs
- 2 teaspoons vanilla extract
- 3½ cups all purpose flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- 3 Tablespoons granulated sugar
- ⅔ cup raspberry jam or your favorite preserves
- Preheat oven to 375°F
- Cream together butter, peanut butter and 1½ cups sugar until light and fluffy. Add eggs and vanilla, mixing until smooth.
- In a separate bowl, stir together flour, salt and baking powder.
- Stir the dry ingredients into the peanut butter mixture until fully incorporated.
- Roll the dough into 1 inch balls, then roll each ball in a small bowl containing the additional 3 Tablespoons of sugar to coat.
- Place on a cookie sheet and use the back of a teaspoon to press an indent into the ball.
- Fill with about a teaspoon of jam or preserves.
- Bake for 10-12 minutes, then cool on the baking sheet for 5 minutes. Remove to a wire rack and cool completely.
- Once completely cooled, store in an airtight container at room temperature until ready to serve. You may want to place a sheet of wax paper between each layer of cookies if you stack.