Peanut Butter & Jam Thumbprint Cookies – Deliciously soft and crispy thumbprint cookies loaded with peanut butter and filled with raspberry jam. The perfect cookies for PB&J lovers!
Today’s recipe is for all you peanut butter and jam lovers out there (me, me, me!).
These Peanut Butter & Jam Thumbprint Cookies are the perfect PB&J treats you’ll want to keep all to yourself.
These cookies are thick and soft with crispy edges, they’re loaded with peanut butter flavour, and their indents are filled with sweet raspberry jam.
Looking for more PB&J recipes? Check out my Peanut Butter & Jam Muffins, Peanut Butter and Jam Bundt Cake, and my Peanut Butter & Jam Pinwheel Cookies.
Ingredients you’ll need
Here’s a list of ingredients you’ll need to make these cookies. You can find my recipe card at the bottom of this post for the complete list with their amounts.
- Unsalted butter
- Smooth peanut butter
- Light brown sugar
- Caster/granulated sugar
- Large egg yolk
- Vanilla extract
- Plain/all-purpose flour
- Salt
- Seedless raspberry jam: You can use a different flavour if you’d prefer.
How to make Peanut Butter & Jam Thumbprint Cookies
To make these thumbprint cookies, simply beat together the butter, peanut butter, and sugars. Add the egg yolk and vanilla, and beat until combined.
Add the flour and salt, and mix to form a soft, smooth dough.
Roll the dough into 0.7oz balls. Roll each ball in granulated sugar, and place on a baking tray lined with parchment paper or a silicone mat.
Use your thumb, or the back of a measuring spoon (I used a 1/2 teaspoon measuring spoon), to make an indent in the middle of each ball.
Bake for 10 – 12 minutes until firm, and lightly golden brown around the edges. The indents may have risen, so gently press them back down with the measuring spoon.
Allow to cool for 5 minutes before transferring them to a wire rack to cool completely.
Microwave the jam until runny. Spoon into each cookie indentation, and allow the jam to cool and set before serving.
The printable recipe card with the full list of ingredients, their measurements, and instructions can be found at the bottom of this post.
NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements. Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.
These Peanut Butter & Jam Thumbprint Cookies are:
- deliciously thick and soft
- super quick and easy to make
- loaded with peanut butter flavour
- filled with raspberry jam
These cookies can easily be made ahead of time, too!
How long will these thumbprint cookies last? These cookies can be stored in an airtight container at room temperature or in the fridge for up to a week. They also freeze well for up to 3 months.
If you prefer freshly baked cookies (erm, yes!), cookie dough balls, shaped, can be frozen for up to 3 months before baked.
Did You Make This Recipe?
Leave a ⭐️ review! I’d love to see your take on it — snap a photo and tag me on Instagram or Facebook with #simplybakeblog!
More thumbprint cookies to make!
- Mint Chocolate Thumbprint Cookies
- Chocolate Caramel Thumbprint Cookies
- Twix Thumbprint Cookies
- Coffee Thumbprint Cookies
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Peanut Butter & Jam Thumbprint Cookies
Ingredients
- ½ cup (115g) unsalted butter, softened
- ½ cup (125g) smooth peanut butter
- ½ cup (100g) light brown sugar
- ¼ cup (50g) caster/granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 ½ cups (187g) plain/all-purpose flour
- ¼ teaspoon salt
- ½ cup (165g) seedless raspberry jam
Instructions
- Preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper, or a silicone mat. Set aside.
- Using a handheld or stand mixer fitted with the paddle attachment, beat the butter, peanut butter, and sugars until light and fluffy. Add the egg yolk, and vanilla, and mix until combined.
- Add the flour, and salt, and mix to form a smooth, soft dough.
- Roll the dough into 0.7oz balls. Roll each one in granulated sugar, and place on the prepared baking tray. Use your thumb, or the back of a measuring spoon (I used a 1/2 teaspoon measuring spoon), to make an indent in the middle of each ball.
- Bake for 10 – 12 minutes until firm, and lightly golden brown around the edges. If the indents have risen, gently press them back down with the measuring spoon. Allow to cool for 5 minutes before transferring them to a wire rack to cool completely.
- Add the jam to a microwave-safe bowl, and heat until runny. Spoon the jam into each cookie indentation. Allow the jam to cool/set before serving.
Video
Recipe Notes
Nutrition Information:
Nutrition information is automatically calculated, so should only be used as an approximation.
Thank you for this recipe. I loved using the 1/2 teaspoon measuring spoon to make the indents… a great idea that I will always remember. Do you think the jelly can be baked with the cookie dough? My mom use to bake spritz cookies with the jelly in them. Thanks so much!
Hi Pat, I’m so glad you enjoyed the recipe! 🙂 I haven’t tried baking them with the jam, so I can’t say, sorry.
There’s nothing like freshly baked cookies! 🙂 These look so good, and I’m seriously loving all that yummy jam in the center!
Thanks, Demeter! 🙂
Loving these soft jam-filled treats like woah! Great recipe!
Oooh I love the classic flavours of peanut butter and jam together. These look so good, and perfect to make with the kiddies too 🙂