Peanut Butter and Jelly Thumbprint Cookies

Peanut Butter and Jelly Thumbprint Cookies

Grace Gutberlet 3

"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."
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4 h 50 m servings 132 cals
Serving size has been adjusted!

Original recipe yields 30 servings



  • Calories:
  • 132 kcal
  • 7%
  • Fat:
  • 6.2 g
  • 10%
  • Carbs:
  • 17.7g
  • 6%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 70 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Sift flour, baking soda, and salt together in a bowl.
  2. Beat butter, peanut butter, white sugar, brown sugar, and vanilla together in a separate bowl with an electric mixer until light and fluffy, 1 to 2 minutes. Scrape sides of bowl with a rubber spatula. Add egg to butter mixture and beat on medium speed until blended. Scrape side of bowl down again.
  3. Beat flour mixture into butter mixture on low speed until just blended. Scrape bowl and mix a few more seconds.
  4. Scoop dough into 2 tablespoon-sized balls and arrange on a baking sheet. Cover baking sheet and refrigerate at least 4 hours (overnight is ideal).
  5. Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper and arrange cookie balls atop paper.
  6. Bake cookies in the preheated oven until partially cooked, 11 minutes.
  7. Place raspberry jam in a bowl and stir until syrup consistency.
  8. Press a soda bottle cap into the center of each cookie until edges of cookies bulge and begin to crack, making an indentation. Fill each indentation with about 1 teaspoon jam.
  9. Bake cookies until edges are lightly browned, 7 minutes longer. Cool cookies completely on the baking sheet before transferring to a wire rack.



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 c...

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!

Made these today after cleaning the fridge/pantry and finding 3 half-used jars of grape jelly and 2 half-used jars of peanut butter. I did not chill the dough and they turned out fine, so that'...