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If you love all things PB&J, you are going to adore these thumbprint cookies! Delicious peanut butter cookies are filled with strawberry jam for one tasty bite! This is one cookie recipe that needs to be on your Christmas baking list!
Ingredients & substitutions
- Butter: Use unsalted butter for these cookies. It should be at room temperature so it’s easily mixed with the other ingredients.
- Peanut butter: Use creamy butter rather than crunchy for a smooth texture.
- Sugars: Use a mix of cane and light brown sugar for these cookies.
- Egg: For best results, your egg should be at room temperature.
- Flour: Use all-purpose flour to make this recipe. We haven’t tried it, but suspect they would turn out great with a 1:1 GF flour.
- Vanilla extract and salt: For flavoring.
- Baking soda: So that your cookies come out light and fluffy and not dense.
- Jam: Finish the cookies with a little strawberry jam in the middle. You can use other jams like blueberry or raspberry if you prefer.
How to make jam thumbprint cookies
- Mix together the butter and peanut butter.
- Mix in the sugars, egg and vanilla.
- Stir in the dry ingredients.
- Spoon the cookie dough onto a prepared baking sheet.
- Make an imprint in the center of each cookie.
- Bake the cookies, then add jam to the indent and let cool.
Tips for making the cookies
- Heat jam in a small saucepan or microwave to loosen. You only need about 30 seconds. This will make it easier to spoon the jam into the thumbprint of the cookie. As the cookies set, the jam will solidify again.
- Don’t over mix the ingredients when you add the flour. Stop mixing when you form a dough so that the gluten doesn’t over develop.
- Soften your butter before using. This will help it to combine more evenly so that your cookies have a uniformed texture. Take it out of the fridge about an hour before making this recipe.
- Let the cookies cool completely before serving or storing. Let the cool on a wire rack that will allow the air to circulate so that the peanut butter cookies crisp up nicely.
Frequently asked questions
Because we make the thumbprint dent in these cookies halfway through cooking, I advise that you do not use your thumb! I find that a measurement teaspoon works great to make a perfect circle in the dough.
These cookies have a great shelf life and will easily keep well for up to a week in an airtight container at room temperature. I doubt they will stay around for that long though!
Yes! These PB jam thumbprint cookies freeze really well. Let the cool completely and then freeze solid on a baking sheet before transferring to a freezer bag or container. They will keep well for 2 to 3 months and can be thawed at room temperature.
These PB jam thumbprint cookies perfect to enjoy any time of the year, but they are so perfect for Christmas! Simple to make, be sure to make a double batch as they’ll disappear quickly!
More cookie recipes:
- Ginger Snap Cookies
- Holiday Sugar Cookies
- Oatmeal Cranberry Cookies
- Tahini Chocolate Chip Cookies
- Date Cookies
If you try this healthy-ish feel good Peanut Butter Jam Thumbprint Cookies recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
Peanut Butter Jam Thumbprint Cookies
Preheat oven to 350°F and prepare two baking sheets with parchment paper.
In a stand mixer fitted with the paddle attachment, mix together the butter and peanut butter until combined. Add the sugars and cream together for 3-5 minutes or until light and fluffy. Add the egg and vanilla and beat until incorporated.
In a medium bowl, whisk together flour, baking soda, and salt. Add the flour mixture slowly and continue mixing until the dough has formed.
Scoop even balls of dough, about a tablespoon size and place them about two inches apart on the prepared baking sheet.
Bake for 8 minutes and remove from oven. Using the tip of a spoon or the handle of a spatula, create a small “thumbprint” in the center of the cookies. Return to the oven to bake for 5-7 more minutes, until lightly golden and set.
Remove cookies from the oven once the edges begin to brown. Add about ½ teaspoon jam to the center “thumbprints”. Cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely.
Storage: Store in an airtight container for up to a week.
Freeze: These cookies will keep well for 2 to 3 months frozen.
Tip: Use a measuring teaspoon to make the indent in the cookies.
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.