Save to Pinterest These PB and J thumbprint cookies are everything you love about a classic peanut butter and jelly sandwich in the form of a soft-baked treat. Warm from the oven the gooey strawberry jam centers and sugar-dusted edges bring real nostalgia.
My kids love swirling the jam in the center and it is an easy recipe for baking as a family on rainy weekends. Once you try this the simple peanut butter flavor mixed with jam will bring back childhood memories guaranteed.
Ingredients
- Creamy peanut butter: Provides that rich nutty base and smooth texture use shelf-stable peanut butter for best results
- Brown sugar: Adds both caramel sweetness and softness make sure it is fresh and not clumped
- Granulated sugar: Helps the cookie edges crisp and gives a classic sparkle when rolled before baking
- Unsalted butter: At room temperature creates a tender crumb look for lightly sweet cream butter
- Large eggs: Bind everything choose the freshest eggs for the best rise and flavor
- Vanilla extract: Rounds out the flavors use pure extract for warmth
- All-purpose flour: Forms the structure sift or fluff first for soft cookies
- Baking powder: Gives lift always check that yours is active and not expired
- Fine sea salt: Balances the sweetness and highlights the peanut flavor
- Strawberry jam: Brings that signature PB and J bite use a thick high-fruit jam so it does not run
- Extra sugar: To roll cookies before baking adds sparkle and light crunch
I always pick small batch local jam when I can because it has big berry flavor and makes these cookies shine.
Instructions
- Make the Dough:
- In a large mixing bowl cream the peanut butter softened butter brown sugar and granulated sugar together by hand or with a sturdy spatula. Mix until it looks light and fluffy. Add the egg and vanilla extract then stir until totally blended with no streaks left. In a separate bowl combine the flour baking powder and salt. Add dry ingredients to the bowl and stir gently just until you do not see any flour.
- Shape and Coat the Cookies:
- Scoop dough into even tablespoon-sized balls and roll gently between your palms until smooth. Roll each ball in granulated sugar on a plate so the entire outside is coated. Place the sugared balls onto a parchment-lined baking sheet leaving space between each.
- Make Thumbprints and Fill:
- Use your thumb or the back of a spoon to press a deep well in the center of each cookie dough ball. The well should be almost to the bottom but not puncture through. Stir your strawberry jam to loosen it and spoon about half a teaspoon into each thumbprint. Do not overfill or the jam may bubble over while baking.
- Bake:
- Put the cookie sheet in a preheated oven at three hundred fifty degrees Fahrenheit. Bake for ten to twelve minutes until cookies look set at the edges but are still soft. Jam will look shiny and just barely begin to bubble. Do not overbake since cookies continue to firm up as they cool.
- Cool:
- Let the cookies rest on the sheet for five minutes then transfer gently to a wire rack to cool fully. The jam centers will set with time but are soft and gooey when fresh.
Save to Pinterest Many birthday parties at my house have ended with these cookies on the snack tray because both kids and parents grab them first.
Storage Tips
Store cooled cookies in an airtight tin at room temperature for up to five days. If you want the jam centers to stay extra gooey layer cookies between parchment paper. For longer storage stash in the fridge but let cookies come to room temp before eating for best texture.
Ingredient Substitutions
Swap almond butter or sunflower butter for peanut butter if you need a peanut-free version. Try raspberry or apricot jam for a twist just keep the jam thick to avoid spreading. Gluten free flour can be used in place of regular all-purpose flour for a celiac-friendly treat.
Serving Suggestions
Serve PB and J thumbprints as part of a school lunchbox for a special surprise. These work well for bake sales since they stay soft. I also like setting out a plate for brunch especially when I stir a pinch of cinnamon into the dough for warmth.
Save to Pinterest I always double the recipe because these cookies are never around for long.