Peanut Butter and Jelly Thumbprint Cookies + GIVEAWAY
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Peanut Butter and Jelly Thumbprint Cookies are all of the goodness of a PB&J sandwich in a beloved melt-in-your-mouth, easy Christmas cookie recipe!
Recipe type: Dessert
Cuisine: American
Serves: 40 cookies
  • 1¼ cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup smooth peanut butter
  • 4 ounces (1 stick) unsalted butter, softened to room temperature
  • ⅓ cup packed light brown sugar
  • ⅓ cup granulated sugar, plus more for rolling
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • ½ cup strawberry jam
  1. Preheat oven to 350 degrees. Whisk together flour, baking powder, baking soda, and salt.
  2. In the bowl of a stand mixer or with an electric mixer, beat peanut butter and butter on medium speed until smooth.
  3. Add both sugars and beat until light and fluffy. Add egg and vanilla, and beat until incorporated. Reduce speed to low.
  4. Gradually add dry ingredients to wet ingredients, and mix until fully combined.
  5. Scoop level tablespoons of dough, and form into balls.
  6. Roll each ball in granulated sugar, and transfer to parchment-lined (or line with silicone mat) baking sheets. Space them about 2 inches apart.
  7. Bake until cookies are puffy, about 9-10 minutes. Remove from oven, and make indentations in centers by pressing with the handle end of a wooden spoon or a wine cork.
  8. Return to oven, and bake until edges are golden, 6 to 7 minutes more. Transfer sheets to wire racks, and let cool completely.
  9. Heat up the jam in a small saucepan on the stove, stirring until loosened, about 30 seconds.
  10. Spoon about ½ teaspoon into each cookie indentation.
  11. Cookies can be stored in a single layer for up to 1 week. Enjoy!
Recipe by Wishes and Dishes at