Peanut butter and jelly thumbprint cookies made with a sweet and nutty peanut butter cookie dough and filled with strawberry jam. A classic flavor combination made into delectable sweet cookies.
These peanut butter and jelly thumbprints are a snap. I used the same dough recipe for my Peanut butter surprise thumbprints and just filled them with my favorite jelly (seriously..this is the best!).
To make it a bit more fun, I rolled the sides of the cookie in chopped almonds before baking. You can use any nuts and or jelly filling your little sweet heart desires too!
Looking for more baking inspiration?
Try one of my favorite Italian wedding cookies or Sticky Cinnamon Bun Rugelach. They are fun to make and hold for a few days, the perfect for cookie gift boxes!
More cookies and desserts
Peanut Butter and Jelly Thumbprints
LittleFerraroKitchen.com
Ingredients
- ½ c creamy peanut-butter
- 4 Tb butter room temperature
- 1 c brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 ½ c flour sifted
- 1 teaspoon baking powder sifted
- Pinch of salt
- ½ c chopped almonds or other nut for rolling
- ½ cup of fruit jam
Instructions
- In a mixing bowl, mix together the butter and peanut butter until creamy.
- Add brown sugar and continue to mix until well incorporated.
- Add eggs, one at a time and vanilla extract and continue to mix until everything is well incpororated. Use a spatula to make sure there is no butter on the bottom.
- In a separate bowl, sift together the flour, salt and baking powder. With the mixer on low, slowly add the flour mixture until just mixed through. Use a spatula to mix any leftover butter/peanut butter.
- Wrap dough in plastic wrap and refrigerate for at least 20 minutes
- When dough is ready, use a melon-baller or cookie scooper to scoop out about a tablespoon of dough. Roll dough into a ball and use your thumb to make a "thumbprint" in the middle of the cookie. Roll sides of cookie into chopped nuts and place on non-stick baking sheet. Continue with the rest of the dough.
- When all cookies are on baking sheet, use a small teaspoon to add fruit jam into the thumbprint.
- Bake at 350 degrees F for 15- 18 minutes, or until the outsides of the cookie begin to brown.
- Allow to cool on a wire rack.
Kim Beaulieuc says
So...I can expect these when? Ha. These are gorgeous. My brother is a peanut butter fanatic and would go nuts for these.
Thanks for joining us for Christmas Week. Such a pleasure to have you with us. xx
Kristin @ Dizzy Busy and Hungry! says
Love it! A classic flavor combo with a twist! And they are so pretty, too!
Aimee @ See Aimee Cook says
YUM!! What goes better together than PB and Jelly?
Liz says
Oh, these look terrific!!! This is the way I prefer my pb and j!!!
The Ninja Baker says
Brilliant idea to roll the cookies in almond bits, Samantha. Your cookies look to be filled with much comfort and joy!
Jenny says
I would use it for a kinds of goodies, my pie crusts, Laffa bread, salsas and chutneys would all benefit!
Amy @ What Jew Wanna Eat says
Yummy cookies!! I'd make soup!
Karla @ Foodologie says
Oooh is this the same recipe from the PB cookies you made yesterday? Those were awesome! My BF loved the ones with jam filling! He ate all the ones I brought home last night.
Julie says
I need to give food processors another try. My last one was so hard to use that I gave up. I currently just pass over recipes that call for one.
Jen @JuanitasCocina says
I love thumbprint cookies! Yours are so gorgeous!
Happy day #1!
Samantha says
Thanks Jen!!
Helene D'Souza says
My grandmother would make cookies like that but I never knew what they were called and I didn't see anybody else at home making them again. You just reminded me how good they were, thanks so much for sharing! 🙂
Samantha says
Thanks Helene!! Thumbprints are such a classic!
Itzia says
I would make a pizza dough
Toni says
Fresh pasta dough!!! Nice!!
Ashley B says
I will make a fresh salsa or pesto to go with some pasta.
Abby says
Those look yummy! I may need to make some for my book club next week.
Samantha says
Oh please do...they are so delish!! Thanks Abby!