Peanut Butter and Jelly Thumbprint Cookies (2024)

Published: · Modified: by Christina Lane · This post may contain affiliate links · 38 Comments

Peanut Butter and Jelly Thumbprint Cookies (1)

I’m feeling generous today. I’d like to give you cookies and a good laugh at the same time. For those of you who asked in my last post, I posted some old 'emo' photos of myself on the Dessert For Two Facebook fan page. Laugh it up and enjoy while you can, because I will probably take them down in a week. Fortunately, that 20-year old girl who dyed her hair black and made some very questionable wardrobe choices is all grown up now and working hard in the research field. I can’t risk having someone from my profession seeing these photos, so I’m posting them now under the assumption thatfolks who work in agriculturedon’t spend a lot of time on Facebook. But, the day that iPads are installed in tractor cabs probably isn’t too far away.

So, make some nostalgic peanut butter and jelly cookies and consider sharing with me your worst awkward phase photos. Please? If you do, I might share with you somethingeven more hilarious: we found old video clips of me dancing to indie rock songs (hello, Goldfrapp and Metric. P.S. I still love you, Emily Haines). I used to send these video clips to my honey when he was in Iraq, and he absolutely loves them. His opinion is unbelievably biased because even a monkey would laugh at these clips: my skinny knees moving wildlyin opposite directions thusdefying the physiological limitations of such joints and someserious hip shaking that makes an onlooker cringe in fear that a musclepull is imminent. The best part? These videos were filmed completely sober.

Yield: 12 cookies

PB and J Cookies

Peanut Butter and Jelly Thumbprint Cookies (2)

Delicious peanut butter and jelly thumbprint cookies.

Prep Time15 minutes

Cook Time10 minutes

Total Time25 minutes

Ingredients

  • ⅓ cup + 1 tablespoon flour
  • ⅛ teaspoon baking soda
  • ⅛ teaspoon salt
  • 3 tablespoons peanut butter
  • 2 tablespoons unsalted butter, at room temperature
  • 3 tablespoons sugar, plus 3 tablespoons for rolling
  • 1 large egg yolk
  • ¼ teaspoon vanilla
  • 6 teaspoons of your favorite jam, I used blackberry

Instructions

  1. Preheat the oven to 350.
  2. Have a cookie sheet ready; greasing it isn't necessary for these cookies.
  3. In a small bowl, whisk together the flour, baking soda and salt. Set aside.
  4. In a shallow bowl or plate, pour 3 tablespoons of sugar for rolling the cookies in later.
  5. In a medium bowl, whisk together the peanut butter, butter, 3 tablespoons of sugar, egg yolk, and vanilla. Whisk it until very well incorporated, then dump in the flour mixture and stir until combined.
  6. Using a tablespoon, scoop dough balls and warm them in your hands as you roll it into a ball. Roll in the extra sugar, then place on the cookie sheet, evenly spaced.
  7. Bake for 5 minutes, then use the handle of a small wooden spoon (or something similar) to make an indention about ½" deep in each dough ball. Return to the oven for another 4-5 minutes, until the bottoms of the cookies start to slightly brown. Let cool completely. Before serving, scoop ½ teaspoon of jam into each indention. In my opinion, these cookies are better the next day because the peanut butter flavor really shines through.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving:Calories: 68Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 36mgSodium: 60mgCarbohydrates: 5gFiber: 0gSugar: 4gProtein: 2g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram


More Cookies and Bars

  • Cornflake Cookies
  • Chocolate Sugar Cookies
  • Best Almond Butter Cookies Recipe
  • Mini Chocolate Chip Cookies

Reader Interactions

Comments

  1. Miss @ Miss in the Kitchen says

    I love pb & jelly so I know I would love these cookies. Loved your photos!

    Reply

  2. kale @ tastes good to me! says

    Blackberry jam is sooo yummy. Good choice!

    Reply

  3. Andrea Out Loud! says

    I absolutely adore your website! I know you have probably heard it 100+ times but this is seriously such a fantastic idea!
    Love it! :)

    Reply

  4. Feast on the Cheap says

    Ah-mazing.

    Reply

  5. Shelby says

    so excited to try these! living in an apartment on my own in the age of covid has meant that I've needed to seriously scale down a ton of my baking-I have had to throw away so many baked goods that I just couldn't eat in time!
    I do wonder-I kind of hate separating eggs/letting one part of an egg go to waste-what do you think would happen if one used a whole egg in this recipe? alternatively-any idea what to do with the single egg white?

    Reply

    • Christina Lane says

      I don't recommend adding an entire egg when a recipe calls for a portion. Check out my recipe index that has recipes to use a leftover egg white or leftover egg yolk.

      Reply

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