The thumbprint cookie is one of the most well-known traditional cookies recipes. It’s a simple recipe, but it’s simplicity makes it also one of the most versatile cookie recipes out there. There are so many different ways to play with the original thumbprint cookie recipe but this peanut butter and jelly thumbprint cookie is definitely my favorite.
This is a great recipe to do with kids. You can do a variety of different jelly flavors to keep everyone happy and even let everyone pick their own jelly to add to a few cookies. You can also make your own jelly from fresh fruit to add to this peanut butter and jelly cookie recipe.Jump to Recipe
How to Make Peanut Butter and Jelly Thumbprint Cookies
You should be able to put this peanut butter and jelly cookie recipe together with ingredients you already have on hand. Although I try to stick to healthier ingredients I’m not a stickler for many things so I always aim to just use what I have one hand.
One thing that I do prefer to use for this recipe is natural peanut butter and fresh handmade jelly. Now, if you don’t have access to these that’s fine. However, for me, it’s a big deal to make the “star of the show” in this thumbprint cookie recipe the best they can be.
By sticking to natural, purer, and less-processed ingredients you can help the true flavor of things strongly shine through in your recipes.
1 C unsalted butter, softened
1 C granulated sugar
1 C light brown sugar
2 medium eggs
1 1/2 C all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 tsp vanilla extract ( I prefer to use this one for baking )
1 C jelly or jam ( You can use store-bought or make your own )
Combine the peanut butter, butter, and sugars in the bowl of a stand mixer on medium speed until the mixture is fully combined and the texture is smooth.
Add the eggs one at a time to the bowl of the stand mixer, combining fully after each one. Follow this with the vanilla extract and blend for another 30 seconds to 1 minute.
Sift the dry ingredients together in a separate mixing bowl and use a whisk to stir lightly until everything is just combined.
Slowly add the dry ingredients to the bowl of the stand mixer and blend until everything is combined.
Remove the bowl from the stand mixer and cover it with plastic wrap or a reusable storage wrap. Place the mixing bowl into the fridge for 30 to 45 minutes.
Bake the cookies for about 8
Remove the cookies from the oven and allow them to cool about 5 minutes before pressing a thumbprint down into the center of each cookie.
Add a spoonful of the jelly to the center of each of the cookies and bake the cookies for another 5 minutes.
Allow the cookies to cool on the pan for 5 minutes on the pan and then transfer them to a cooling rack to finish cooling completely.
How to Store Peanut Butter and Jelly Thumbprint Cookies
These cookies should be stored in an airtight container. You can put them on the counter or in the fridge, but I do find that they get hard a little quicker in the fridge than they do on the counter. Either way, this homemade peanut butter and jelly cookie recipe should last for about a week.
If you plan to freeze the cookies I recommend putting a layer of parchment paper between the cookies to help keep them from sticking together. They should last for about a month or two if frozen.
Peanut Butter and Jelly Cookies
- 1 C natural peanut butter
- 1 C unsalted butter softened
- 1 C granulated sugar
- 1 C light brown sugar
- 2 med eggs
- 1½ C all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- 1 tsp vanilla extract
- 1 C jelly or jam any variety that you prefer
- Combine the peanut butter, butter, and sugars in the bowl of a stand mixer on medium speed until light and smooth.
- Add the eggs one at a time and blend until combined, then add the vanilla and blend about another 30 seconds to fully incorporate it.
- Sift the dry ingredients together in a separate bowl and stir lightly with a whisk until just combined.
- Slowly add the dry ingredients to the butter mixture in the stand mixer and blend until just combined.
- Remove the bowl from the stand mixer and cover it with plastic wrap. Place the covered mixer bowl in the refrigerator to chill the dough for about 45 minutes.
- Begin preheating the oven to 350° F when you have about 15 minutes left in the chilling time.
- Use a cookie scoop to make 1-inch balls of dough and place them on a parchment paper-lined baking sheet.
- Bake for about 8 minutes. You don't want the cookies to be completely cooked at this point, but rather just starting to set up.
- Let the cookies cool slightly and press a thumb print down into each cookie. Fill each of the thumbprints with a teaspoon or so of the jelly/jam.
- Bake another 5 minutes or until the cookies begin to brown slightly around the edges and the jelly begins to look glassy.