Peanut Butter and Jelly Thumbprint Cookies
These peanut butter and jelly thumbprint cookies combine a soft, rich peanut butter base with a sweet burst of jelly in every bite. Easy to make for the holidays or any day of the year, they’re a nostalgic treat everyone will love.
Servings 18 servings
Calories 194kcal
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 teaspoon vanilla extract
- 1 large egg room temperature
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon 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.
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.
Nutrition
Serving: 1cookie | Calories: 194kcal | Carbohydrates: 21g | Protein: 4g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 220mg | Potassium: 87mg | Fiber: 1g | Sugar: 12g | Vitamin A: 171IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg
