Peanut Butter and Jam Thumbprint Cookies

4.99 from 54 votes

Peanut Butter and Jam Thumbprint Cookies

Enjoy the perfect mix of peanut butter and jam in our thumbprint cookies! A soft peanut butter cookie is filled with a sweet, fruity jam center, creating a delightful treat in every bite! This is the perfect twist on the classic cookie!

Prep Time5

Cook Time10

Total Time15

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 116kcal

Author: Lynn Polito

Equipment

Ingredients

½ cup Butter Softened
½ cup Sugar
¼ cup Brown Sugar
2 teaspoon Vanilla Extract
1 cup Peanut Butter
1 Egg
1 ½ cup All Purpose Flour
½ teaspoon Baking Soda
½ cup Jam Your favorite flavor

Instructions

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set that aside.
In the bowl of a stand mixer fitted with the paddle attachment, add the butter, sugar, and brown sugar. Mix well on medium speed until the ingredients are creamed together.
Add the egg, vanilla extract, and peanut butter and mix again.
Pour the flour and baking soda into the bowl. Mix until a dough forms.
With a small ice cream scoop or a tablespoon, scoop out the dough and roll it in between your hands. Place the dough balls on the prepared baking sheet. Do that for the entire bowl of dough.
Press your thumb into the center of the dough ball. You can also use a teaspoon for a small indentation. Leave a little room between each dough ball as they will spread a little when they are baked.
Fill the indentation with the jam. You can do this with a spoon of by adding the jam to a Ziploc bag and cut the end of the Ziploc bag off. Squeeze a little jam into each of the cookies.
Bake for 8-10 minutes or until the cookies are baked. Take the cookies out of the oven when done baking and let them cool on a wire cooling rack.

Notes

When using homemade jam, add the jam after the cookies have been baked. Homemade jam tends to be more liquid than a store bought jam. Baking the cookies with the jam in them will cause the jam to overflow the cookies.
You can add the indent to the cookies with before or after baking. I like using my thumb to make the imprint beforehand, but if you make an indent after they are baked, use a small teaspoon to get the indentation.
Don't have a stand mixer? No worries! Use an electric hand mixer and a large mixing bowl.
A small ice cream scoop is very helpful to get even cookies. If you don't have a small ice cream scoop, use a tablespoon and roll the dough balls in your hands.

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