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Peanut Butter n’ Jelly Thumbprints

Author: Samantha Ferraro


  • 1/2 c creamy peanut-butter
  • 4 Tb butter room temperature
  • 1 c brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 1/2 c flour sifted
  • 1 tsp baking powder sifted
  • Pinch of salt
  • 1/2 c chopped almonds or other nut for rolling
  • 1/2 cup of fruit jam


  • 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 minutes, or until the outsides of the cookie begin to brown.
  • Allow to cool on a wire rack.