A stack of jam thumbprint cookies
Print Recipe
5 from 1 vote

Peanut Butter and Jam Thumbprint Cookies

Upgrade your classic Jam Thumbprint Cookies with peanut butter in the dough making them a delight among PB&J fanatics. You won’t be able to resist these nutty and jammy little gems. Plus they’re super easy to make!
Prep Time25 mins
Cook Time13 mins
Total Time38 mins
Course: Cookies, Dessert
Cuisine: American
Servings: 19 cookies
Calories: 162kcal
Author: Trang

Equipment

Ingredients

  • 1 ½ cup all-purpose flour 188 g
  • ¼ teaspoon kosher salt
  • ¼ teaspoon baking soda
  • ¼ teaspoon baking powder
  • 2 oz unsalted butter room temperature, 56 g
  • ½ cup creamy peanut butter 129 g
  • ¼ cup granulated sugar 45 g
  • ¼ cup light brown sugar tightly packed, 53 g
  • 1 large egg
  • ½ teaspoon pure vanilla extract
  • ½ cup peanut roasted & chopped, 66 g
  • 19 teaspoon jam 4.5 oz or 126 g

Instructions

  • Roast the peanuts in a skillet over medium heat for 4 - 5 minutes until lightly brown and nutty. Finely chop the peanut and allow to cool on the cutting board.
  • Preheat oven to 350°F.
  • Add softened butter, peanut butter, and sugar to a stand mixer bowl and beat on medium speed with the paddle attachment until thoroughly incorporated, and creamy, about a minute. Add egg and vanilla extract, stir to mix, then slowly increase mixer speed to medium and beat until thoroughly incorporated, light and fluffy, another minute.
  • In a small bowl, whisk together flour, salt, baking soda, and baking powder. Pour the dry ingredients into the stand mixer bowl and stir until the dough is formed.
  • Divide dough into 1 oz portions using a cookie scoop or a tablespoon. Roll the dough in the chopped peanut to fully cover it.
  • Place dough balls on a parchment lined baking sheet about 2 inches apart. Use a teaspoon to make an indentation in the dough. Fill it with jam and bake for 13 minutes.
  • Remove the baking sheet from the oven and allow to cool to the touch on a wire rack before moving the cookies to the wire rack to cool completely.

Notes

  • Both store-bought or homemade peanut butter will work in this recipe.
  • If your cookie dough starts to crack when making the indentation, use your thumb and finger to cup around the dough to prevent it from spreading out into weird directions and press the dough back together to fix the cracks.
  • Make sure to use jam or preserve. Jelly won’t work because it is too watery since it is made with fruit juices.

Nutrition

Serving: 38g | Calories: 162kcal