Peanut Butter & Jelly Thumbprint Cookies
These nostalgic cookies combine creamy peanut butter with sweet jam, making them a perfect treat for any occasion.
Ingredients
Cookie Base
- 1 cup unsalted butter, softened
- 1 cup creamy peanut butter
- 3/4 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup chopped roasted peanuts for rolling
Jam Filling
- 1/2 cup raspberry or strawberry jam Feel free to experiment with different types of jam.
- optional Flaky sea salt for topping Adds a sweet and salty finish.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large bowl, cream together the butter, peanut butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs and vanilla extract until smooth and creamy.
- Add the flour, baking soda, and salt. Mix until a soft cookie dough forms.
- Scoop large cookie dough balls using about 2 tablespoons of dough each. Roll each dough ball in chopped peanuts, pressing gently so the nuts stick well to the outside.
- Place the cookies on the prepared baking sheets about 2 inches apart.
- Use your thumb or the back of a spoon to create a deep well in the center of each cookie.
- Fill each center with about 1 teaspoon of raspberry or strawberry jam.
Baking
- Bake for 12–14 minutes, until the edges are lightly golden and the centers are set.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Sprinkle with flaky sea salt before serving.
Notes
For an extra layer of flavor, try using different types of nut butters, such as almond or cashew. You can also experiment with various jams, like blueberry or blackberry, to enhance the taste. If you're aiming for a chocolate twist, consider adding cocoa powder to the dough or using chocolate ganache instead of jam for the thumbprint.