introduction
These Peanut Butter and Jelly Thumbprint Cookies are the cozy classic that feels like a hug in cookie form — nutty, sweet, and perfectly nostalgic. Crisp at the edges, tender in the center, and topped with a bright spoonful of jam, they’re the kind of cookie everyone will ask for seconds of. If you’re dreaming of a bake that’s simple, family-friendly, and Pinterest-ready, this recipe is for you.
If you enjoy clear, feel-good baking guides, you might also like my take on a maple-pecan coffee cake for brunch or gifting: maple pecan coffee cake recipe.
Table of Contents
Why You’ll Love This Peanut Butter and Jelly Thumbprint Cookies:
- Classic flavor combo everyone knows and loves — peanut butter meets bright jelly.
- Quick dough that comes together with pantry staples.
- Kid-friendly hands-on shaping (thumbprints make great helpers).
- Freezable cookie dough and finished cookies for easy make-ahead treats.
- Perfect for lunchboxes, bake sales, and holiday cookie swaps.
Ingredients Needed :
Base / Fats:
- 1/2 cup unsalted butter (softened – Soft butter helps create a tender cookie texture.)
- 1 cup creamy peanut butter – I prefer unsalted for better control of sweetness.
Sugars / Sweeteners:
- 1/2 cup granulated sugar – Balances the peanut butter’s savory taste.
- 1/2 cup brown sugar – Adds moisture and a slight caramel flavor.
Wet / Binder:
- 1 large egg – Brings the dough together and adds richness.
- 1 teaspoon vanilla extract – Enhances the flavor (making the cookie taste more rounded.)
Dry / Leavening:
- 1 1/4 cups all-purpose flour – I always sift mine for a lighter cookie.
- 1/2 teaspoon baking soda – Gives the cookie a little lift.
- 1/4 teaspoon salt – Balances sweetness and enhances the peanut flavor.
Filling / Topping:
- 1/2 cup jelly or jam of choice – I like grape or raspberry for a classic taste.
Step-by-Step Instructions :
- Start by creaming the peanut butter, butter, and sugars until light and fluffy. Then, beat in the egg and vanilla until smooth. Finally, mix in the flour, baking soda, and salt until just combined.
- Use a spoon or cookie scoop to form balls of dough, about 1 inch in diameter. Place them evenly on a lined baking sheet. Make an indentation in the center of each ball with your thumb or a small spoon.
- Fill each indentation with about 1/2 teaspoon of your favorite jelly or jam. Don’t overfill—it will spread during baking but still hold a perfect thumbprint shape.
- Preheat your oven to 350°F (175°C). Arrange cookies 2 inches apart on the baking sheet.
- Bake for 12–14 minutes. The cookies should be slightly golden around the edges but soft in the center. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to finish cooling.
Serving Suggestions Peanut Butter and Jelly Thumbprint Cookies
- Serve warm with a cold glass of milk for classic nostalgia.
- Pack a few in a lunchbox with fruit for a fun dessert.
- Arrange on a cookie platter with a variety of jams for a colorful spread.
- Pair with coffee or tea for an afternoon treat.
Tips for Success Peanut Butter and Jelly Thumbprint Cookies
- Use room-temperature butter so it creams easily with the sugars for a lighter texture.
- Don’t overmix after adding flour — stop when the dough just comes together to keep cookies tender.
- If dough is sticky, chill 15–20 minutes; chilled dough holds shape better and makes neater thumbprints.
- Use a smaller spoon to refill jam if the impression shrinks during baking.
- To prevent jam from spreading too much, use a thicker jam or reduce filling slightly.
variation
- Chocolate-Dipped: After cooling, dip half of each cookie in melted chocolate and set on parchment.
- Nut-Free Version: Swap peanut butter for sunflower seed butter to make these peanut-free.
- Nutty Crunch: Roll dough balls lightly in crushed graham crackers or chopped peanuts before pressing (if you like texture).
- Mini Thumbprints: Make smaller 3/4-inch balls for bite-sized cookies; bake 9–11 minutes.
FAQs
Q: Can I make the dough ahead of time?
A: Yes — you can chill the dough, shaped into balls, in an airtight container for up to 48 hours. Bake straight from chilled (add a minute or two to bake time).
Q: Can these be frozen?
A: Absolutely. Freeze shaped, unbaked dough balls on a tray, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding a couple minutes to the bake time. Finished cookies also freeze well between layers of parchment.
Q: What jams work best?
A: Thick jams and preserves hold up best — grape, raspberry, strawberry, or seedless jam are classic choices. Avoid very runny fruit spreads.
Q: How do I get a neat thumbprint after baking?
A: Make a slightly deeper indentation than you think before baking. If the center puffs up while hot, gently re-press with the back of a spoon once they’ve cooled a minute on the baking sheet.
Q: Can I make these gluten-free?
A: Yes — substitute a 1:1 gluten-free flour blend designed for baking, and check dough consistency; you may need a touch less or more flour depending on the blend.
Conclusion
For another fun take on classic bake-and-share treats, check out this version of Peanut Butter and Jelly Thumbprint Cookies from a trusted food blog: Peanut Butter and Jelly Thumbprint Cookies – Crumb: A Food Blog.
Ingredients
Base / Fats
- 1/2 cup unsalted butter (softened) Soft butter helps create a tender cookie texture.
- 1 cup creamy peanut butter Prefer unsalted for better control of sweetness.
Sugars / Sweeteners
- 1/2 cup granulated sugar Balances the peanut butter’s savory taste.
- 1/2 cup brown sugar Adds moisture and a slight caramel flavor.
Wet / Binder
- 1 large egg Brings the dough together and adds richness.
- 1 teaspoon vanilla extract Enhances the flavor.
Dry / Leavening
- 1 1/4 cups all-purpose flour Sifted for a lighter cookie.
- 1/2 teaspoon baking soda Gives the cookie a little lift.
- 1/4 teaspoon salt Balances sweetness and enhances the peanut flavor.
Filling / Topping
- 1/2 cup jelly or jam of choice Grape or raspberry for a classic taste.
Instructions
Preparation
- Cream the peanut butter, butter, and sugars until light and fluffy.
- Beat in the egg and vanilla until smooth.
- Mix in the flour, baking soda, and salt until just combined.
- Form balls of dough, about 1 inch in diameter, using a spoon or cookie scoop.
- Place them evenly on a lined baking sheet and make an indentation in the center of each ball.
- Fill each indentation with about 1/2 teaspoon of jelly or jam.
Baking
- Preheat your oven to 350°F (175°C).
- Arrange cookies 2 inches apart on the baking sheet.
- Bake for 12–14 minutes; cookies should be slightly golden around the edges but soft in the center.
- Let them cool on the baking sheet for a few minutes before transferring to a wire rack.
