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Peanut Butter & Jelly Thumbprint Cookie Recipe

    peanut butter and jelly thumbprint cookies

    Is there any better way to enjoy peanut butter and jelly than in a cookie? My family’s Peanut Butter and Jelly Thumbprint Cookie recipe.

    My mother-in-law made these every Christmas – rolled in very fine nuts. They were addictive!

    The practically melt in your mouth.

    But, you don’t have to use the nut coating. They are pop-in-your-mouth goodness without it, too.

    peanut butter and jelly thumbprint cookies with jars behind

    Cookie utensils that make baking cookies easier.

    cookie lifter

    Use a cookie/brownie lifter with a beveled edge so your cookies don’t get smushed. On Amazon.

    cookie scoop

    An easy-release scoop makes uniform cookies & for meatballs, devilled eggs and more. On Amazon.

    Both items are also available at your local dollar store.

    Peanut Butter & Jelly Thumbprint Cookie Recipe

    Course: Drop CookiesCuisine: Canadian


    Prep time


    Cooking time




    • 1/2 c sugar (+ 1/4 c for decorating, if using)

    • 1/2 c packed light brown sugar

    • 1/2 c shortening

    • 1/2 c peanut butter

    • 1 egg

    • 1 ¼ c flour

    • 3/4 tsp baking soda

    • 1/2 tsp baking powder

    • 1/4 tsp salt

    • gourmet jam or jelly

    • ½ c finely chopped nuts (optional)


    • Preheat oven to 375° F
    • Cream sugars, shortening, egg and peanut butter until fluffy. (Will become a lighter color.)
    • Blend flour, baking soda, baking powder and salt in a separate bowl or sifter. Gradually add to creamed mixture, beating until blended.
    • Scoop dough and roll into ¾” smooth ball, then roll in sugar or nuts (optional) and place onto an ungreased cookie sheet. (Dough will double in size while cooking, so keep small.)
    • Press center of each ball with your thumb to leave an indentation. (This is not a hole in the center. It is a little crater to hold the jam, with a rim all around the edge.)
    • Spoon a small amount of jam, jelly or fruit preserves in the indentation. Keep it level with the rim of the cookie you created.
    • Bake for 8 minutes or until set with the edges barely browning.
    • Let them cool for 2 minutes on the cookie sheet, then lift onto rack to cool completely.

    Want more? Here are our other Peanut Butter Cookie recipes.

    Want to see our new peanut butter recipes – and more?

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