These peanut butter and jelly cookies are delicious — a peanut butter thumbprint cookie filled with jam for the classic sandwich flavor in cookie form. If you love comforting, simple sweets, this peanut butter and jam cookies recipe is a must-try.
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If you enjoy these PB and jelly cookies, you might also like other simple treats such as coffee cookies, triple chocolate brownies, or a spiced banana cake with brown butter cream cheese frosting.
PB and Jelly Cookies Recipe
Peanut butter and jelly sandwiches were a favorite growing up, and these thumbprint cookies capture that nostalgic flavor in a soft cookie. The cookies have a peanut butter base, a center filled with sweet jam or preserves of your choice, and a crunchy turbinado sugar coating for texture. They’re sweet, tender, and easy to make — perfect for snacks, school lunches, or sharing with friends.
Peanut Butter and Jelly Cookies Ingredients
These thumbprint cookies require just a handful of ingredients:
- Brown sugar — light brown sugar works well; dark brown adds more depth.
- Salted butter — room temperature so it’s easy to press but not overly soft.
- Creamy peanut butter — standard creamy peanut butter gives the best texture; natural or crunchy varieties may change results.
- One large egg — room temperature.
- Pure vanilla extract — for flavor.
- All-purpose flour — spooned and leveled, or weigh 224 g.
- Baking soda — a small amount for lift.
- Turbinado sugar — about 1/3 cup to roll the dough for a crunchy exterior (granulated sugar works if you prefer).
- Jam, jelly, or preserves — seedless strawberry is a great choice, but use your favorite.
Equipment
For best results, use a sturdy baking sheet and a silicone baking mat or parchment paper. To make the thumbprint indentation, use the back of a wooden spoon, a spatula handle, a cork, or simply your thumb.
Related Recipes
If you like thumbprint-style cookies, consider trying salted caramel cinnamon thumbprints for a richer, spiced variation. For a fruity bar, raspberry white chocolate blondies are packed with fresh flavor and white chocolate. And for candy lovers, chocolate chip M&M cookies are a fun option.
If you try this recipe, please leave a review and comment — feedback is always appreciated. Share your cookies on Instagram by tagging @chenee_today.
📖 Recipe
Peanut Butter and Jelly Cookies
Equipment you may need
- Hand mixer or stand mixer
- Rubber spatula and mixing bowls
- Wooden spoon (for indenting)
- Baking sheet lined with silicone mat or parchment
- Cooling rack
Ingredients
- 2/3 cup light brown sugar, packed
- 6 tablespoons salted butter, room temperature
- 1/3 cup creamy peanut butter
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1 3/4 cups all-purpose flour (224 g), spooned and leveled
- 1/2 teaspoon baking soda
- 1/3 cup turbinado sugar (for rolling; granulated sugar works too)
- 1/3 cup jam, jelly, or preserves (seedless strawberry recommended)
Instructions
- Cream the butter and brown sugar until smooth. Add the peanut butter and mix for about one minute until combined.
- Mix in the egg and vanilla until the batter is smooth.
- In a separate bowl, whisk together the flour and baking soda.
- Fold the dry ingredients into the wet ingredients and mix until just combined.
- Scoop dough by tablespoons and roll into balls. Roll each ball in turbinado sugar and place at least 2 inches apart on a baking sheet lined with parchment or a silicone mat.
- Use the back of a wooden spoon, a cork, or your thumb to make an indentation in the center of each cookie.
- Place the sheet pan in the freezer to chill for 15 minutes while you preheat the oven to 350°F (175°C).
- Warm the jam or preserves in a microwave-safe bowl for 30–45 seconds, stirring until loosened.
- Remove the chilled sheet pan and fill each indentation with about 1/2 teaspoon of jam, filling to the top to allow for spreading.
- Bake in the preheated oven for 13 minutes, or until cookies are lightly browned at the edges. Cool completely on a rack.
Notes
Peanut butter: Regular creamy peanut butter gives the best balance of oil and sugar for texture. If you try natural or crunchy peanut butter, cookie texture may vary.
Filling indents: Fill the thumbprints to the top (or slightly over) so the jam remains visible after baking and compensates for spreading.
Chilling: Chilling the formed cookie dough on the sheet for at least 15 minutes before baking helps prevent spreading. Let the sheet cool between batches and refrigerate extra dough if you pause while baking.
Nutrition
PIN these peanut butter and jelly thumbprint cookies for later!
