Birthday/ Cookies

Peanut Butter & Jam Thumbprint Cookies

Peanut Butter & Jam Thumbprint Cookies – Deliciously soft and crispy thumbprint cookies loaded with peanut butter and filled with raspberry jam. The perfect cookies for PB&J lovers!

An overhead view of Peanut Butter & Jam Thumbprint Cookies.

Today’s recipe is for all you peanut butter and jam lovers out there (me, me, me!). These thumbprint cookies are the perfect PB&J treats you’ll want to keep all to yourself. 😉 

These cookies are thick and soft with crispy edges, they’re loaded with peanut butter flavour, and their indents are filled with sweet raspberry jam.

Peanut Butter & Jam Thumbprint Cookies scattered on a grey background.

Ingredients for Peanut Butter & Jam Thumbprint Cookies:

  • Unsalted butter
  • Smooth peanut butter
  • Light brown sugar
  • Caster/granulated sugar
  • Large egg yolk
  • Vanilla extract
  • Plain/all-purpose flour
  • Salt
  • Seedless raspberry jam: You can use a different flavour if you’d prefer.

To make these thumbprint cookies, simply beat together the butter, peanut butter, and sugars. Add the egg yolk and vanilla, and beat until combined.

Add the flour and salt, and mix to form a soft, smooth dough.

Roll the dough into 0.7oz balls. Roll each ball in granulated sugar, and place on a baking tray lined with parchment paper or a silicone mat. Use your thumb, or the back of a measuring spoon (I used a 1/2 teaspoon measuring spoon), to make an indent in the middle of each ball.

Bake for 10 – 12 minutes until firm, and lightly golden brown around the edges. The indents may have risen, so gently press them back down with the measuring spoon. Allow to cool for 5 minutes before transferring them to a wire rack to cool completely.

Microwave the jam until runny. Spoon into each cookie indentation, and allow the jam to cool and set before serving.

Sideview of Peanut Butter & Jam Thumbprint Cookies scattered on a grey background.

A tall stack of Peanut Butter & Jam Thumbprint Cookies.

These Peanut Butter & Jam Thumbprint Cookies are:

  • deliciously thick and soft
  • super quick and easy to make
  • loaded with peanut butter flavour
  • filled with raspberry jam

These cookies can easily be made ahead of time, too!

Simply keep them in an airtight container at room temperature or in the fridge for up to a week. They also freeze well for up to 3 months.

If you prefer freshly baked cookies (erm, yes!), cookie dough balls, shaped, can be frozen for up to 3 months before baked.

A tall stack of Peanut Butter & Jam Thumbprint Cookies on a grey background.

Peanut Butter & Jam Thumbprint Cookies - Deliciously soft and crispy thumbprint cookies loaded with peanut butter and filled with raspberry jam. The perfect cookies for PB&J lovers! #peanutbutter #cookies #recipe

Check out my other thumbprint cookies!

Want more PB&J recipes? Check out my Peanut Butter and Jam Bundt Cake!

Enjoy! 🙂

An overhead view of Peanut Butter & Jam Thumbprint Cookies.
5 from 3 votes
Peanut Butter & Jam Thumbprint Cookies
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Yields: 24 cookies
Calories: 144 kcal
Deliciously soft and crispy thumbprint cookies loaded with peanut butter and filled with raspberry jam. The perfect cookies for PB&J lovers!
Print
Ingredients
  • 1/2 cup unsalted butter 115g, softened
  • 1/2 cup smooth peanut butter 125g
  • 1/2 cup light brown sugar 100g
  • 1/4 cup caster/granulated sugar 50g
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 and 1/2 cups plain/all-purpose flour 187g
  • 1/4 teaspoon salt
  • 1/2 cup seedless raspberry jam 165g
Instructions
  1. Preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper, or a silicone mat. Set aside.

  2. Using a handheld or stand mixer fitted with the paddle attachment, beat the butter, peanut butter, and sugars until light and fluffy. Add the egg yolk, and vanilla, and mix until combined.

  3. Add the flour, and salt, and mix to form a smooth, soft dough.

  4. Roll the dough into 0.7oz balls. Roll each one in granulated sugar, and place on the prepared baking tray. Use your thumb, or the back of a measuring spoon (I used a 1/2 teaspoon measuring spoon), to make an indent in the middle of each ball.

  5. Bake for 10 - 12 minutes until firm, and lightly golden brown around the edges. If the indents have risen, gently press them back down with the measuring spoon. Allow to cool for 5 minutes before transferring them to a wire rack to cool completely.

  6. Add the jam to a microwave-safe bowl, and heat until runny. Spoon the jam into each cookie indentation. Allow the jam to cool/set before serving.

Notes

Cookies stay fresh in an airtight container at room temperature or in the fridge for up to 1 week. They also freeze well for up to 3 months. Thaw overnight in the fridge before serving.

Cookie dough balls, shaped, can be frozen for up to 3 months before baked.

The calories are an estimate only.

Did you make this recipe?

Tag me at @marshasbakeblog on Instagram and hashtag it #marshasbakingaddiction

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4 Comments

  • Reply
    Kate
    13th August 2018 at 2:25 pm

    Oooh I love the classic flavours of peanut butter and jam together. These look so good, and perfect to make with the kiddies too 🙂

  • Reply
    Jenn
    13th August 2018 at 2:47 pm

    Loving these soft jam-filled treats like woah! Great recipe!

  • Reply
    Demeter
    23rd August 2018 at 1:24 pm

    There’s nothing like freshly baked cookies! 🙂 These look so good, and I’m seriously loving all that yummy jam in the center!

    • Reply
      Marsha
      23rd August 2018 at 3:01 pm

      Thanks, Demeter! 🙂

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