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.
These Peanut Butter and Jelly Thumbprint Cookies turn a favorite childhood flavor combination into a sweet homemade treat. Each soft peanut butter cookie has a little well in the center filled with fruity jam, giving every bite a delicious balance of nutty richness and sweetness. Choose strawberry, raspberry, or blackberry jam to make them your own, or mix flavors for a colorful cookie tray. With simple ingredients and an easy preparation, they’re a fun choice for an afternoon baking project or a treat to share with someone special.
Ever since I was a kid I have always loved peanut butter and jelly together just like these cookies. For more peanut butter and jelly treats you have to check out my Peanut Butter and Jelly Pop Tarts, and Peanut Butter & Jelly Bars.
Table of Contents
Why You’ll Love These Peanut Butter and Jelly Thumbprint Cookies
- Brown sugar and peanut butter create a soft, nutty cookie base with caramel notes that naturally complement the sweet jelly.
- Shortening adds the fat instead of butter, helping the cookies hold their thumbprint shape while keeping the recipe dairy-free.
- Jam is spooned in only after cooling, preserving a brighter fruit flavor and cleaner appearance than fillings baked from the beginning.
- Any favorite jam can be used, letting one simple peanut-butter dough work with any preferred flavors.
Recipe Ingredients
Peanut Butter – Smooth, creamy peanut butter is ideal for this recipe. It brings a rich, nutty flavor and a slightly salty contrast to the sweet jam. Chunky peanut butter can also be used if you prefer added crunch.
Jam – Use any thick jam or jelly, such as strawberry jam, grape jam, raspberry jam, or apricot jam. It brings a bright, fruity sweetness that complements the richness of the peanut butter base.
Vanilla – A splash of vanilla adds warmth and rounds out the cookie’s flavor profile, complementing both the nutty base and the sweet filling.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Try Different Nut or Seed Butters – If peanut butter isn’t your thing, almond butter, cashew butter, or sunflower seed butter make a great substitute. These still give the dough a creamy base with a slightly different taste.
Add Finely Chopped Nuts to the Dough – Stir in finely chopped peanuts or almonds for added texture. Keep it minimal (2–3 tablespoons) so the cookies still hold shape.
How to Make Peanut Butter and Jelly Thumbprint Cookies
Step 1: Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
Step 2: In the bowl of a stand mixer, combine shortening, peanut butter, and sugar. Beat until creamy.
Step 3: Add vanilla, salt, and egg. Mix until combined. Then, with speed on low, gradually add flour until incorporated (the dough will become thick).
Step 4: 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).
Step 5: 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.
FAQs
Regular creamy peanut butter works best for this recipe. It gives the dough a smooth texture and helps the cookies hold their shape. Natural peanut butter can be used, but it’s oilier and may cause the cookie dough to spread more unless stirred thoroughly.
Yes, an electric hand mixer works fine for this recipe. Beat the shortening, peanut butter, and sugar until smooth and creamy. As the dough thickens, you might need to mix in the all-purpose flour by hand or use a sturdy spatula to finish.
Storage Information
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.
Peanut Butter and Jelly Thumbprint Cookies Recipe
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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.
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!