Peanut Butter and Jelly Thumbprint Shortbread Cookies Recipe -
Peanut Butter and Jelly Thumbprint Shortbread Cookies Recipe
  • READY IN 35 mins

Peanut Butter and Jelly Thumbprint Shortbread Cookies

Recipe by  

"These are just like the shortbread and jam cookies you know, but with the taste of peanut butter and grape jelly."

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Ingredients Edit and Save

Original recipe makes 36 cookies Change Servings
  • PREP

    20 mins
  • COOK

    15 mins

    35 mins


  1. Preheat an oven to 350 degrees F (175 degrees C); line a baking sheet with parchment paper.
  2. Beat the butter and sugar with an electric mixer in a large bowl until smooth; add the vanilla and continue to beat. Mix in the flour mixture until just incorporated. Roll dough into 1 1/2-inch balls and arrange on prepared baking sheets. Make a small hole in the center of each ball, using your thumb and finger; fill the holes with grape jam.
  3. Bake in the preheated oven until lightly browned, about 14 minutes; allow to cool on baking sheet for 1 minute.
  4. Put the peanut butter in a microwave-safe bowl, and cook in a microwave oven until soft for 10 - 30 seconds, checking every 10 seconds. Be careful not to overheat the peanut butter; do not let it bubble. Stir the vegetable oil through the heated peanut butter; drizzle over the warm cookies.
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Reviews More Reviews

Most Helpful Positive Review
Apr 14, 2009

Loved these. Not only are they quick and easy, but they are not overly sweet. My daughter was excited to help with these, especially since she loves PB&J. We used strawberry rhubarb preserves, and did not add the vegetable oil to the peanut butter. If it's heated, it becomes easy enough to drizzle without the oil. Thanks for a fun, great recipe! *Here's a tip to get them to look like my photo--Instead of using my thumb to make the indentation, I use a 1/4 or 1/2 teaspoon measuring spoon. Press it in the center, and you'll get a perfect spot to place your jam or jelly.

Most Helpful Critical Review
Oct 01, 2009

I don't know if it was me or the recipe, but these cookies spread horribly, to the point that they were inedible discs with a sticky coating of melted jam covering them. Maybe I just did something wrong, but I definitely won't be making these again.


33 Ratings

Jan 29, 2010

I have been a faithful visitor to this site for years, I love this resource. But I confess that it wasnt until tonight, after making this recipe that I was motivated to join. I HAD to write a review. These are simply the BEST cookies I ever had!!! And btw, my 5 children all agree, now THAT is an event!

Mar 15, 2010

My head reviewer (husband) calls them "thick" and required milk to wash down the cookies--which he says is a good thing. He tried the shortbread with grape jelly and a dollop of peanut butter. The cook (me) reports they are very easy to make, didn't stick to the silpat, and held their shape well. All around winner!

Apr 04, 2011

I saw these through my fb wall and made them right away, i used saltless butter, mistake... always use butter with salt because it balances out all the flavors, i used a 1/4 teaspoon to make the holes as one of the othere reviewers had said to do and it worked great, i put pineapple jam into 1/3 of the dough and berry jam into another 1/3 and mixed peanut butter and chocolate chips into the rest and they all turned out great! awesome with a cup of something hot.... will make again!

Dec 21, 2010

Very good!! I used a raspberry jam instead of the grape jelly. My husband could not stop eating them!! Will definitely be making these again!

Jun 03, 2010

I used strawberry preserves instead of the grape jelly. They were a huge hit and I had none left over.

May 13, 2010

In response to how to get the holes even - this is what I do. I make almond flavored shortbread thumbprints with homemade cherry jam. Once I have the dough rolled into balls, I use the cap to my almond extract, dip it in flour, then press evenly into the dough ball. It doesn't stick and it provides the perfect size for the jam. They spread out nicely in the oven.


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  • Calories
  • 120 kcal
  • 6%
  • Carbohydrates
  • 12.8 g
  • 4%
  • Cholesterol
  • 14 mg
  • 5%
  • Fat
  • 7.2 g
  • 11%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 1.7 g
  • 3%
  • Sodium
  • 53 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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