Peanut Butter & Jelly Thumbprint Cookies are one of the tastiest cookies! Just the right amount of peanut butter is in the cookies, and a dollop of jam adds a touch of berry sweetness. Taking you right back to your childhood, kids and kids at heart love this easy cookie recipe!
I love how these cookies strike the perfect balance between salty and sweet. The peanut butter dough is rich and tender, and the dollop of strawberry jam in the center adds a pop of fruity brightness. They’re simple to make and even easier to eat—just try to stop at one!
Whether you’re baking for a cookie exchange, packing school lunches, or simply craving a comforting treat, this recipe delivers every time. Plus, they’re freezer-friendly, which means you can always have a batch on hand for those “just one more” moments.
Ingredients
- Creamy peanut butter – I prefer using all-natural peanut butter in these cookies. Brands with added oil can cause the cookies to spread too much.
- Unsalted butter – Softened.
- Brown sugar – Packed. For a deeper flavor, use dark brown sugar.
- Granulated sugar
- Egg – Large or extra large eggs work well.
- Vanilla extract
- All-purpose flour
- Baking soda
- Salt
- Strawberry jam – You want smooth jam or jelly, not chunky. Give it a good mix before adding to cookies to work out any lumps.
Instructions
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream together the peanut butter, softened butter, brown sugar, and granulated sugar in a large bowl until light and fluffy.
- Beat in the egg and vanilla extract until fully combined.
- Mix in the flour, baking soda, and salt until a soft dough forms.
- Scoop tablespoon-sized balls of dough and place them on the prepared baking sheet about 2 inches apart.
- Press your thumb or the back of a small spoon into the center of each ball to create a shallow well.
- Fill each well with about ½ teaspoon of jam—don’t overfill to prevent it from bubbling over.
- Bake for 10–12 minutes, or until the edges are just set and the bottoms are lightly golden.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Step-By-Step Process
Chef Jenn’s Tips
- Make sure the jam is smooth and stirred well so it fills the center cleanly without lumps.
- Want to change things up? Try raspberry, grape, or apricot jam instead of strawberry.
- If your peanut butter is oily, give it a good stir before using to avoid overly greasy dough.
- Use a cookie scoop for evenly sized cookies that bake evenly.
Recommended
Serving Suggestions
These cookies are the perfect sweet ending to any lunch or dinner. Serve with a glass of milk, a cup of coffee, or alongside a platter of other nostalgic treats like chocolate chip cookies or oatmeal cream pies for a homemade dessert board.
Storage
Store cookies in an airtight container at room temperature for up to 5 days. To freeze, layer them between sheets of parchment in a sealed container and freeze for up to 3 months. Thaw at room temp before serving.
Peanut Butter & Jelly Thumbprint Cookies
Ingredients
- 1 cup creamy peanut butter
- ½ cup unsalted butter softened
- 1 cup brown sugar packed
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1¼ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup strawberry jam
Instructions
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream together the peanut butter, softened butter, brown sugar, and granulated sugar in a large bowl until light and fluffy.
- Beat in the egg and vanilla extract until fully combined.
- Mix in the flour, baking soda, and salt until a soft dough forms.
- Scoop tablespoon-sized balls of dough and place them on the prepared baking sheet about 2 inches apart.
- Press your thumb or the back of a small spoon into the center of each ball to create a shallow well.
- Fill each well with about ½ teaspoon of jam—don’t overfill to prevent it from bubbling over.
- Bake for 10–12 minutes, or until the edges are just set and the bottoms are lightly golden.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Chef Jenn’s Tips
- Make sure the jam is smooth and stirred well so it fills the center cleanly without lumps.
- Want to change things up? Try raspberry, grape, or apricot jam instead of strawberry.
- If your peanut butter is oily, give it a good stir before using to avoid overly greasy dough.
- Use a cookie scoop for evenly sized cookies that bake evenly.