Make Peanut Butter And Jelly Thumbprint Cookies For Santa
Super rich and DELICIOUS peanut butter and jelly thumbprint cookies are a must make for the holidays.
Leave them out for Santa, with a tall glass of milk, and your house will be his favorite stop.
The real truth is, that once you make a batch of these amazing cookies, you’ll be making them all throughout the year.
What Are Peanut Butter And Jelly Thumbprint Cookies
Peanut butter and jelly thumbprint cookies are a twist on the more commonly known classic thumbprint cookie.
The classic thumbprint cookie is a buttery cookie with a jam filled indent on the top. They are pretty great.
But making this same cookie with a peanut butter based batter puts them over the top. After all, peanut butter and jelly belong together right?!?!
And that’s what a peanut butter and jelly thumbprint cookie is … it’s a classic thumbprint cookie amped up. It’s made with a peanut butter based cookie batter and topped with your favorite jelly.
Sooooooo good! So very, very good!
Ingredients Needed For This Recipe
You will need quite a few ingredients to make peanut butter and jelly thumbprint cookies.
But, if you’re a peanut butter and jelly fan, you likely have all of them on hand.
Here’s a list of ingredients for you to use to make sure you have what you need to make this recipe …
- PEANUT BUTTER – The ingredients in the peanut butter should be simply peanuts and salt. Nothing more than that.
- BUTTER – I use salted butter for my cookies.
- SUGAR – Plain white sugar is used in this recipe.
- BROWN SUGAR – Light brown sugar is used in this recipe.
- VANILLA EXTRACT – 100% natural vanilla extract is preferred.
- EGG – Farm fresh eggs are preferred, organic if possible.
- FLOUR – All-purpose white flour is used for these cookies.
- BAKING SODA – Fresh baking soda is used to make this recipe.
- SALT – A good quality salt is preferred. I use real salt.
- JELLY – Strawberry jelly was used to make the cookies for this post. You can use any flavor you like. I like to use pure fruit spread as a rule.
How To Make Peanut Butter And Jelly Thumbprint Cookies
It’s very easy to make peanut butter and jelly thumbprint cookies. Simply place the peanut butter and softened butter in a large mixing bowl and blend well with a hand mixer.
Then add the sugar and the brown sugar and blend again until creamy.
Add the vanilla extract and the egg and blend again. Set the bowl aside.
In a separate bowl, whisk together the flour, baking soda, and salt.
Fold the flour mixture into the peanut butter mixture by hand and in increments. Do not overmix.
Scoop the mixture with a cookie scoop and roll it into balls. Place the balls on a parchment lined baking sheet.
Bake in a 350 degree oven for 15 minutes.
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Remove from the oven and use the backside of a measuring spoon to make an indent in the top of the cookies.
Lightly heat some jelly, and use it to fill the indents. Bake for an additional 5 minutes.
Remove from the oven and allow to cool on the sheet pan for 5 minutes. Then transfer the cookies to a cooling rack to cool completely.
Lightly heat some peanut butter and use it to top the cookies before you serve them.
Variations For This Recipe
I really only know one way to make variations of this peanut butter and jelly thumbprint cookies recipe.
And that is to swap out the filling on the top. Any flavor jelly can be used to do this. Or you can use a chocolate or marshmallow filling, if you prefer.
You can even skip making the indent in the cookie and push a chocolate kiss, mini peanut butter cup, or rolo into the top instead.
How To Serve Peanut Butter And Jelly Thumbprint Cookies
These cookies can be served just as they are, no bells and whistles needed.
However, as a heads up for you, these cookies are super rich. So, they are best served with a tall glass of milk.
If milk isn’t your thing, you can try some coffee or tea. Really any beverage of your choice will work. But, if you don’t mind, I’m going to stick to milk over here.
In my opinion, it’s the very best way to go!
How To Store These Cookies
Peanut butter and jelly thumbprint cookies can be stored nicely in an airtight container.
They will last for about 2 weeks this way. Just note that they don’t stack well.
The jelly and the peanut butter drizzle will stick to the bottom of the cookies layered on top of them. Leaving the bottom layer of cookies without their toppings. Not good.
They really need to be stored in a single layer. It’s inconvenient, that’s true. But they’re not going to be around very long anyway. Promise.
Recommended For You
If you try this recipe and love it, please give it 5 stars! It supports my work more than you may realize, and I appreciate that a great deal!
You can also show your support by tagging me on Facebook @sustainableslowliving and/or Instagram @slowlivingbydianegail when you post a pic of your finished dish.
Peanut Butter and Jelly Thumbprint Cookies
Equipment
- Large mixing bowl
- Small mixing bowl
- Measuring cups and spoons
- Hand mixer or stand mixer
- Spatula
- Whisk
- Cookie scoop
- Sheet pan
- Parchment paper
- Cooling rack
Ingredients
- 3/4 cup peanut butter (peanuts and salt only)
- 1/2 cup salted butter softened
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 tsp vanilla extract
- 1 large egg room temperature
- 1 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup jelly your favorite flavor
Instructions
- Cream fats: Blend peanut butter and softened butter in a large mixing bowl until smooth and creamy.
- Add sugars: Mix in the sugar and brown sugar until fully incorporated.
- Add egg and vanilla: Blend in the vanilla extract and egg until smooth. Set aside.
- Mix dry ingredients: In a separate bowl, whisk together flour, baking soda, and salt.
- Combine mixtures: Add the dry ingredients to the wet mixture in increments, folding with a spatula between each addition. Do not overmix.
- Scoop and shape: Use a cookie scoop to portion dough (about 2 tbls each), shape into balls, and place on a parchment-lined baking sheet.
- First bake: Bake at 350°F (175°C) for 15 minutes. Remove from the oven.
- Create indentations: Use the back of a rounded measuring spoon to gently press an indent into each warm cookie.
- Fill and finish baking: Warm the jelly slightly and spoon into the indentations. Return to the oven for 5 more minutes. Cool on the pan for 5 minutes, then transfer to a rack.
Video
Notes
- Use natural peanut butter: Choose one made with just peanuts and salt for the right texture and flavor balance.
- Jelly filling: Lightly warming your favorite jelly makes it easier to spoon neatly into the indents.
- Don’t skip the rest: Letting the cookies sit on the pan for 5 minutes after baking helps them firm up before transferring.
- Peanut butter drizzle (optional): For a decorative and tasty finish, warm a spoonful of peanut butter and lightly drizzle it over the cooled cookies.
- Storage: Store in an airtight container at room temperature for up to 4 days.
These Peanut Butter and Jelly Thumbprint Cookies are a fun and delicious twist on a classic treat! With a perfect balance of creamy peanut butter and sweet jam, they’re sure to be a hit with everyone. If you try them, I’d love to hear how they turn out — please leave a review and share your thoughts with others! And if you have any questions or need tips while making them, feel free to drop a comment. I’m here to help and would love to assist you. Enjoy these delightful cookies!