Peanut Butter Jam Thumbprint Cookies
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Delicious Peanut Butter Jam Thumbprint Cookies are a must make for any pb&j lovers out there. It has a delicious strawberry jam in the center and a peanut butter cookie around it. Each bite will take you back to your childhood!
These peanut butter jam thumbprints are perfect for Christmas, a kid’s party, or to just enjoy. You know that I love me some peanut butter if you couldn’t still by my long list of peanut butter desserts with Chocolate Peanut Butter Layer Dessert and Peanut Butter Pie being some of my readers favorites.
I used strawberry jelly for my thumbprint cookies, but your favorite will do. Grape would be pretty darn tasty too. If you aren’t a huge fan of peanut butter, you can opt for the shortbread thumbprint cookie base in this blackberry thumbprint cookie recipe or these heart jam cookies instead.
Ingredients
See the recipe card at the bottom of the post for all ingredients and quantities.
- Butter – I use salted butter and typically reduce the salt if needed. You can use unsalted butter.
- Peanut Butter – I used Jif creamy peanut butter because that’s my favorite, but you can use whatever brand you like except for the natural peanut butter.
- Granulated Sugar – Also known as white sugar.
- Brown Sugar – Light brown sugar is recommended. Pack the brown sugar in the measuring cup. It shouldn’t be heaping, just well packed and flush to the edge of the measuring cup.
- Eggs – I always use large eggs in my recipes unless otherwise stated in the recipe.
- Vanilla Extract – Use your favorite store-bought or homemade vanilla extract.
- Flour – All-purpose flour is used in almost all cookie recipes. I like a flour with more protein in it like King Arthur brand.
- Baking Powder – This is the leavening agent for these cookies.
- Salt – This helps balance the sweetness in the peanut butter jam thumbprints.
- Jam – Any flavor jam or preserves will work in this recipe. I went with strawberry jam because it’s my favorite.
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Substitutions and Variations
- You can use a crunchy peanut butter for this recipe instead of creamy peanut butter.
- You can roll the cookie dough ball in granulated sugar before adding the thumbprint indentation to make the cookie crunchier on the outside.
- Roll the cookie dough ball in crushed peanuts once you rolled it into a smooth ball and before creating the thumbprint indentation.
- Homemade jams and preserves can be used!
NOTE: This recipe has not been tested with other substitutions or variations
How to Make Peanut Butter Thumbprint Cookies
Before starting these cookies, preheat your oven and line your cookie sheets with parchment paper.
Step 1: Mix the butter and peanut butter in a large mixing bowl until combined.
Step 2: Beat in the sugars until light and fluffy. This will take 1 to 2 minutes with a hand mixer on medium speed.
Step 3: Mix in the eggs and vanilla until incorporated.
Step 4: Add in the flour, baking powder, and salt and beat on low speed until the dry ingredients is incorporated.
Step 5: Scoop out the cookie dough balls and roll them in your hands until they’re smooth. (At this point, you can roll them in sugar or peanuts.)
Step 6: Make an indentation in the center of the cookie for the jam.
Step 7: Add the jam in the center of the cookies and place them on the prepared cookie sheets.
Step 8: Bake the cookies until the bottom edges appear to be lightly golden.
TIP: If you want the cookies to keep their shape better, chill the dough in the fridge for at least 1 hour. This isn’t necessary though.
How to Store and Freeze
To store these baked peanut butter jam thumbprint cookies, place them in an airtight container at room temperature for 2 days or in the fridge for up to a week.
If you want to freeze these cookies, I recommend freezing the cookie dough. Wrap the dough tightly in two layers of plastic wrap, a layer of heavy-duty aluminum foil, and pop in a freezer bag for up to 3 months.
To thaw, pop in the fridge overnight. The next day, shape the cookies, add the jam, and bake up!
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Peanut Butter Jam Thumbprint Cookies
Ingredients
- 3/4 cup butter room temperature
- 3/4 cup peanut butter
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar packed
- 2 teaspoons vanilla extract
- 2 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup strawberry jam any jam will work
Instructions
- Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper.
- In a large mixing bowl, add in the butter and peanut butter. Beat with a hand mixer on medium speed until combined.
- Add in the granulated sugar, brown sugar, and vanilla extract. Beat until light and fluffy..
- Add in the eggs and vanilla extract. Mix until incorporated.
- Add in the flour, baking powder and salt. Mix until a dough ball forms. If you want the cookies to keep their shape a little better, at this point cover the dough with plastic wrap and refrigerate for 1 hour. Chilling isn’t necessary for this recipe.
- Scoop the cookies out using a 1 1/2 tablespoon cookie scoop. Roll the dough ball between your two palms until smooth.
- Press down in the center of the dough using a measuring spoon, measuring cup, your finger, etc to form the thumbprint center.
- Place each cookie ball onto the prepared cookie sheet about 1 inch apart.
- Place a teaspoon (or more depending on how big of a thumbprint you made) of jam into the hole.
- Place into the preheated oven and bake for 12 – 14 or until done. Place on a cooling rack to cool. If you need the jam to spread out more, gently spread out with a toothpick.
Notes
Nutrition
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
