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My mother-in-law made these Peanut Butter and Jelly “Thumbprint” Cookies every Christmas – rolled in very fine nuts like fairy dust. They were addictive!

Is there any better way to enjoy peanut butter and jelly than in a cookie?

Peanut Butter and Jelly Thumbprint Cookie

Recipe by Teresa McEachern @ Confetti u0026 Cocoa

0.0 from 0 votes

Course: SnacksCuisine: American

Servings

servings

Cooking time

minutes

Calories

300

kcal

Best peanut butter and jelly thumbprint cookie in the world! (I am partial because it’s my mother-in-law’s recipe.)

Cook Mode

Keep the screen of your device on while cooking

Ingredients

US Metric

1/2 c 1/2 sugar (+ 1/4 c for decorating, if using)
1/2 c 1/2 packed light brown sugar
1/2 c 1/2 butter (room temperature)
1/2 c 1/2 peanut butter
1 tsp 1 vanilla extract
1 1 egg
1 1/4 c 1 1/4 flour
3/4 tsp 3/4 baking soda
1/2 tsp 1/2 baking powder
1/4 tsp 1/4 salt
Favorite jam or jelly
½ c finely chopped peanuts (optional)

Directions

Cream sugars and butter until fluffy.
Beat in egg and vanilla.
Stir in peanut butter until mixed.
Blend flour, baking soda, baking powder and salt. Add to mixture.
Shape dough into a large ball in bottom of bowl and cover the ball tightly with plastic wrap. Chill in fridge for 2 hours.
Preheat oven to 350° F
Roll into 1″ smooth ball, then roll in sugar or nuts (optional) and place onto an ungreased cookie sheet.
Press center of each ball with your thumb to leave an indentation. (This is not a hole in the center. It is a little crater to hold the jam, with a rim all around the edge.)
You MUST chill the formed cookies for them to be firm enough to drop the jelly into them and bake. At least 2 hours is recommended.
Spoon a small amount of jam, jelly or fruit preserves in the indentation. Keep it level with the rim of the cookie you created.
Bake for 10 minutes until set with the edges lightly browning. (If you cook them too long, they will be hard.)
Let them cool for 2 minutes on the cookie sheet, then lift onto rack to cool completely.

Notes

You can mix your dough any time, wrap it tightly with plastic wrap, and keep it in the fridge for up to 3 days, until you’re ready to bake your peanut butter & jelly thumbprint cookies.