Peanut Butter and Jelly Cookies {Thumbprints}

Easy peanut butter and jelly cookies recipe, homemade with simple ingredients. These thumbprints are filled with strawberry jam and have the best sweet and salty flavor combination. They are crunchy on the outside yet soft and chewy on the inside.

These cookies are inspired by the classic sandwich that we all grew up eating. They are packed with immense peanut flavor and fun to make the kids. I'd say they are just as good as my Peanut Butter Chocolate Chip Cookies (Soft & Chewy), Easy Peanut Butter Blossoms, as well as these Chocolate Peanut Butter Cookies. One of the great things about today's treat is that you can fill them with anything you like. I filled them with Homemade Strawberry Jam but you can use grape jelly, raspberry jam, chocolate ganache or creamy peanut butter. Get creative!

Jump to:

• Key ingredients
• Variations
• How do you make peanut butter and jelly cookies?
• Tips and techniques
• Recipe FAQs
• Storage
• More peanut butter desserts
• Recipe

Key ingredients

• Peanut Butter- I like to use creamy for this recipe.
• Butter- Be sure it is unsalted and room temperature.
• Sugars- You will need both brown and granulated.
• Egg- Large at room temperature yields the best results.
• Vanilla extract- Brings in a warm flavor and aroma.
• Flour- Makes up the base of the dough.
• Baking powder and baking soda- Used as rising agents.
• Mixed nuts- This is for rolling the dough balls in.
• Jam or jelly- Used for the thumbprint filling.

Variations

• Fill with other options- Such as melted white or dark chocolate, peanut butter, Nutella, Biscoff (Cookie butter), or various flavors of jams and preserves.
• Use frosting- You can put frosting between two cookies, fill in the thumbprint, or just make regular cookies and frost them afterwards. A few of my favorite forsting options to use are Strawberry Frosting (With Fresh Strawberries) and Blackberry Buttercream Frosting, because they still give that PB&J flavor.
• Make cookie bars- Spread the dough in a rectangle cake pan. Bake and let it cool. Then, top it off with a layer of peanut butter and jelly swirled into it. Cut square slices and enjoy.
• Sandwich option- Instead of thumbprints, you can make basic round cookies and fill them with peanut butter and jam or jelly to make cookie sandwiches.
• Instead of rolling the dough in nuts- Roll them in granulated sugar, sanding sugar, or even sprinkles. 
• Make it simple- Don't roll them in nuts or do thumbprints. Simply make regular cookie dough balls, bake per instructions below and enjoy!

How do you make peanut butter and jelly cookies?

1. Cream together- Butter, peanut butter, sugar.
2. Mix in- Egg and vanilla extract.
3. In a separate bowl- Whisk together flour, baking powder and baking soda.
4. Combine- Dry and wet mixtures and allow to chill.
5. Scoop out portions of dough- To roll in chopped nuts.
6. Place on cookie tray- And indent the center with your thumb.
7. Bake and let cool- Then fill with jelly and enjoy.

Tips and techniques

• Use unsalted butter- Otherwise your dessert may be overly salty.
• Be sure all ingredients are at room temperature- Because this helps everything blend together more thoroughly.
• After baking- Be sure to use the end of a wooden spoon to push down the thumbprint indentations before they fully cool, because it tends to rise up in the middle during baking.
• Make sure to chill dough- Because this helps prevent spreading while in the oven.
• Allow cookies to cool- Before adding in the jelly or filling or else it will become melty.
• You must use both baking powder and baking soda- They are both needed for correct results and cannot be replaced with the other.
• Both brown sugar and granulated sugar are needed- To get the right flavor and texture for the cookie.
• Line baking tray- In order to prevent sticking and help with easy clean-up.

Recipe FAQs

Storage

• Make ahead- Cookies can be made up to 3 days before serving and kept on the countertop. If you need a little longer, place in a container in the fridge for up to 5 days. You can also freeze these for up to 1 month if kept in an airtight container.
• Room temperature- These can be left in a cookie jar for up to 3 days.
• Refrigerate- Place in an airtight container for up to 5 days.
• Freeze- Store uncooked dough in a sealed container for up to 1 month. Then thaw, bake, and fill per instructions below. Otherwise, wrap filled and baked cookies individually to prevent a mess. Place in a container for up to 1 month, thaw, and enjoy.

More peanut butter desserts

• Homemade Granola Bars (Peanut Butter Granola Bars)
• Peanut Butter Chocolate Bark
• Chocolate Peanut Butter Balls
• Peanut Butter Cheesecake Bars
• Peanut Butter Eggs (4 Ingredients)

Recipe