Recipe by Grace Gutberlet
"These cookies are great for kids of all ages. I usually double the recipe when I make them. Using a cookie scoop and soda bottle cap to make the indentations results in uniform cookies, which makes a nice presentation. But you can improvise with other lids; just aim for something about the size of a quarter. Use any variety of jelly, but I do not recommend jelly with chunks of fruit, like strawberry. Attempting to move the cookies prior to cooling completely will cause them to break."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 2/3 cups
creamy peanut butter
seedless raspberry jam
My sons love thumbprint cookies and peanut butter so I decided to try this recipe. The dough is very dry and crumbly, chilling made it worse. I added more peanut butter by hand until the dough came together properly. Next time I would use 1 cup of peanut butter and add another egg. I used my 1 tbsp scoop and got 51 cookies that baked in 16 minutes on Silpat lined sheets. I used homemade strawberry jam as that is what we like.
I followed the recipe as is, except that I skipped the 4hr chilling step and went straight into the oven. The cookies turned out amazing!
* Percent Daily Values are based on a 2,000 calorie diet.
Peanut Butter and Jelly Thumbprint Cookies
Serving Size: 1/30 of a recipe
Servings Per Recipe: 30
Amount Per Serving
Calories from Fat: 56
End summer with a bang with festive Labor Day recipes.
Send them to school with good-for-you food that’s tasty, too.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make super-easy, 5-star peanut butter cookies.
See how to make top-rated peanut butter cookies.
See how to make yummy gluten-free peanut butter cookies.