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Peanut Butter & Jelly Thumbprint Cookies

Amanda Cooks & Styles
A chewy and delicious peanut butter cookie with a grape jelly thumbprint baked to golden perfection. 
5 from 28 votes
Prep Time 45 minutes
Cook Time 10 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 2 dozen

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.
Keyword peanut butter and jelly thumbprint cookies
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