This Peanut Butter and Jelly Thumbprint Cookies recipe is easy to make and customizable with any flavor of jelly or jam you like!
When I was thinking of things to bake for Valentine’s Day, these cookies immediately came to mind (along with a hundred other recipes I’ve pinned on Pinterest). I asked my mom for the recipe and was so surprised how simple they were to make. Usually we just do a thumbprint in the center when we bake them for Christmas, but instead, I did a heart. You can fill them with any kind of jam you have on hand- strawberry, raspberry, blackberry, etc.
Peanut Butter and Jelly Thumbprint Cookies Recipe
Fill these soft Peanut Butter and Jelly Thumbprint Cookies with your favorite jam or preserve, using something sweet and fruity for a fresh flavor or rich and deep for a more indulgent twist.
Pin
Rate
Servings: 24 cookies
Calories: 152kcal
Recommended Products
Ingredients
- 1 3/4 cup flour
- 1/2 cup brown sugar
- 1/2 cup peanut butter
- 3/4 cup shortening
- 1 egg
- 1/2 tsp salt
- 1 teaspoon vanilla extract
- 1/4 cup jam
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
- In the bowl of a stand mixer, combine shortening, peanut butter, and sugar. Beat until creamy.
- Add vanilla, salt, and egg. Mix until combined. Then, with speed on low, gradually add flour until incorporated (the dough will become thick).
- Using a standard cookie scoop, create a ball of dough. Using your thumb or a spoon, press a deep indent into the center of the cookie. Place on an ungreased sheet and bake for 12–15 minutes, until cookies are golden brown (they will look like they are cracking, but once they come out of the oven, they usually sink and the cracks disappear).
- Remove from the oven, gently/carefully press down the center if it has become shallow. Transfer immediately to a wire rack to cool completely. Once cooled, using a small spoon, fill with jam.
NOTES
STORE Peanut Butter Jelly Cookies in an airtight container at room temperature for up to 4 days. If stacking them, place parchment paper between layers to prevent the jam from sticking. You can also store them in the fridge for up to 1 week to keep them fresher a little longer.
For longer storage, FREEZE the baked (unfilled) cookies in a single layer on a baking sheet until solid, then transfer to a freezer-safe container or bag—store for up to 2 months. Thaw at room temperature and fill with jam once fully thawed.
Nutrition
Serving: 24serving | Calories: 152kcal | Carbohydrates: 15g | Protein: 2g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 77mg | Potassium: 52mg | Fiber: 1g | Sugar: 7g | Vitamin A: 10IU | Vitamin C: 0.3mg | Calcium: 10mg | Iron: 1mg
I’ve never thought of making peanut butter thumbprints before. I don’t know why… PB & J go so well together, and these are just so cute! My kids would be thrilled to find these in their sack lunches!