Peanut Butter & Jelly Thumbprint Cookies - A chewy and delicious peanut butter cookie with a grape jelly thumbprint baked to golden perfection.
A classic peanut butter and jelly sandwich can be so satisfying and I often crave them. As I was craving one, I thought what if I turned the classic sandwich into a cookie. And here you have it!
I used a classic grape jelly in my cookies but you can use a variety of your favorite jams/jellies. Such as strawberry, boysenberry, raspberry, blackberry and more. A homemade jam would be absolutely delicious!
You will need to set aside about an hour from start to finish to make these cookies because they need time to chill in the fridge. This will give the cookie a nice structure when you make the thumbprint indentation and fill them with jam without being too sticky.
When your cookies are finished, dip in a tall glass of cold milk for absolute perfection!
Ingredients you need for this recipe:
Peanut Butter – I used crunchy peanut butter in this recipe. You can definitely use a smooth peanut butter too.
White Sugar – Regular white granulated sugar is what I used. You can also use an organic cane sugar.
Brown Sugar - I used a light brown sugar, but you can also use dark.
All-Purpose Flour – Unbleached, pre-sifted flour is best for this recipe.
Butter – I always use unsalted butter. Salted butter is good too, just half the salt in this recipe.
Vegetable Oil - For a lighter and moister cookie.
Egg – For structure, moisture and richness in your cookie.
Salt – I use sea salt in almost all my baking recipes. If you only have regular kosher salt or iodized, that’s fine too.
Baking Soda – This is key to help your cookie rise while baking and will also give the cookie that golden goodness everyone loves.
Vanilla Extract - A good quality pure vanilla extract.
Grape Jelly - You can use any flavor of jam/jelly in this recipe.
Tools to have on hand when making these cookies:
- stand mixer or hand mixer
- baking sheet
- cooling rack
- measuring cups and spoons
- parchment paper
- spoon
- small bowl
- plastic wrap
How to make peanut butter and jelly thumbprint cookies:
In the bowl of your stand mixer; cream together brown sugar, granulated sugar, butter, vegetable oil and peanut butter over medium speed until creamy. Add the egg and vanilla extract and mix to combine.
Add flour, salt, and baking soda and mix over medium speed until all ingredients are well incorporated.
Wrap your dough in plastic wrap and place in the fridge for 30-45 minutes to chill.
While your dough is chilling, place grape jelly on the counter to get to room temperature and whisk to loosen up.
Preheat oven to 375 degrees.
Line a baking sheet with parchment paper and roll about 1.5 tbsps of dough into a ball and place on the sheet.
Using your thumb or index finger, gently press the center of each cookie dough ball. Be sure NOT to press all the way through to the bottom of the cookie.
Fill each thumbprint with about a ½ teaspoon of jelly.
Bake cookies for 9-11 minutes until lightly golden on bottom and toothpick runs through the cookie clean.
Transfer cookies to a cooling rack and let cool completely.
If you enjoyed this recipe, here are a few more cookie recipes I think you'll love:
Chewy Thin Chocolate Chip Cookies - These chocolate chip cookies are thin, buttery, soft and chewy. In my opinion, there’s nothing better than a warm chocolate chip cookie dipped in cold milk!
Thumbprint Cookies with Strawberry Jam – Soft and chewy Thumbprint Cookies with strawberry jam sprinkled with powdered sugar. These cookies exceeded my expectations!
Gingersnaps – A classic holiday cookie recipe made with warm spices and molasses. With a crispy outer layer and slightly soft inner layer, these gingersnap cookies will transport you to Christmas morning.
Chocolate Sugar Cookies – These Chocolate Sugar Cookies are soft and chewy perfection.
How to freeze and store homemade cookies:
For a short storage time: These cookies will last in an airtight bag or container on the counter for up to 3-4 days.
For a longer storage time: You can store the raw cookie dough or baked (cooled) cookies in an airtight container or freezer bag for up to 3 months. When you are ready to use the dough, remove from freezer and let soften up just enough so you can easily form balls of dough.
Peanut Butter & Jelly Thumbprint Cookies
Ingredients
- 2 cups all-purpose flour
- ½ cup granulated sugar
- ¼ cup brown sugar
- ½ cup butter softened
- 2 tablespoon vegetable oil
- ¼ cup peanut butter
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- 1 egg
- ¼ cup grape jelly
Instructions
- In the bowl of your stand mixer; cream together brown sugar, granulated sugar, butter, vegetable oil and peanut butter over medium speed until creamy. Add the egg and vanilla extract and mix to combine.
- Add flour, salt, and baking soda and mix over medium speed until all ingredients are well incorporated.
- Wrap your dough in plastic wrap and place in the fridge for 30-45 minutes to chill.
- While your dough is chilling, place grape jelly on the counter to get to room temperature and whisk to loosen up.
- Preheat oven to 375 degrees.
- Line a baking sheet with parchment paper and roll about 1.5 tbsps of dough into a ball and place on the sheet.
- Using your thumb or index finger, gently press the center of each cookie dough ball. Be sure NOT to press all the way through to the bottom of the cookie.
- Fill each thumbprint with about a ½ teaspoon of jelly.
- Bake cookies for 9-11 minutes until lightly golden on bottom and toothpick runs through the cookie clean.
- Transfer cookies to a cooling rack and let cool completely.
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