Give classic jam thumbprint cookies a peanut butter upgrade by adding peanut butter to the dough. These nutty, jam-filled cookies are irresistible to PB&J lovers and easy to make.
Whether you spoon peanut butter straight from the jar or enjoy it in treats, these peanut butter and jam thumbprint cookies are a tasty twist. Use store-bought or homemade peanut butter, roll the dough in chopped roasted peanuts for extra crunch, and fill each indentation with your favorite jam for a nostalgic bite.
How to make PB&J Thumbprint Cookies
This recipe is a variation on the classic shortbread-style thumbprint cookie, combining peanut butter and jam for a familiar, year-round favorite that also fits holiday baking.
- Add softened butter, peanut butter, and sugars to a stand mixer bowl. Beat until creamy.
- Add the egg and vanilla extract and beat until combined and fluffy.
- Whisk the dry ingredients in a separate bowl, then add them to the wet ingredients and mix until a dough forms, scraping the bowl as needed.
- Portion the dough into 1 oz pieces.
- Roll each portion in finely chopped roasted peanuts to coat.
- Arrange dough balls on a parchment-lined baking sheet about 2 inches apart and make a shallow indentation in each with a teaspoon.
- Fill each indentation with jam and bake for about 13 minutes, then cool on a wire rack.
Tips for perfect Peanut Butter Thumbprint Cookies
Preventing spreading: This dough balances liquid and dry ingredients so the cookies stay soft without spreading excessively. For consistent results, weigh ingredients if possible—too little flour makes cookies too soft and prone to spreading, while too much makes them dry and hard. Avoid placing dough on a hot baking sheet and ensure your oven is at the correct temperature so the cookies set before they melt. If baking in batches, use a cooled baking sheet or let a used sheet cool under cold water before reusing.
Fixing cracks when indenting: The dough is slightly softer than typical shortbread but firm enough to shape without chilling. Roll smooth balls and press gently and slowly with a teaspoon to form the thumbprint. If cracking starts, cup the dough with your thumb and finger to support it and press the cracks back together.
When to add the jam: I recommend adding jam before baking. The jam spreads and integrates with the cookie while baking, giving a jammy finish. If you add jam after baking, the filling won’t meld into the cookie the same way. Use jam or preserves rather than jelly, which is too watery for this application. Strawberry and blueberry work well.
Storing and Making Thumbprint Cookies Ahead
Storage: Store these cookies in an airtight container at room temperature for a few days. For longer storage beyond 3–4 days, refrigerate them. To keep them even longer, vacuum-seal or wrap tightly in plastic and foil, then freeze. Thaw refrigerated or frozen cookies to room temperature before serving for best texture and flavor.
Make-ahead options: The dough can be refrigerated for 3–5 days at any stage—before portioning, after forming balls, after indenting, or even after filling with jam. You can also freeze the cookies pre-bake: make them through the jam-filling step, freeze flat on a tray, then transfer to a sealed container. When baking from frozen, add 2–3 minutes to the bake time.
More thumbprint cookies for your holiday baking
- Guava jam thumbprint cookies rolled in coconut for a tropical twist
- Pandan cookies with pandan curd filling and coconut coating
- Peanut butter blossom cookies—peanut butter and chocolate remain a beloved combo
These peanut butter and jam thumbprint cookies are a simple, crowd-pleasing treat. Make a batch to share at work, pack them for a care package, or freeze extras for late-night snacking.
If you make this recipe, please share how it turned out—leave a comment, a photo, or a rating. I’d love to see your results. Cheers!
Peanut Butter and Jam Thumbprint Cookies
Equipment
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Stand Mixer
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Baking Sheet
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Medium Cookie Scoop
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 roasted, chopped peanuts (66 g)
- 19 teaspoons jam (about 4.5 oz / 126 g)
Instructions
- Roast peanuts in a skillet over medium heat for 4–5 minutes until lightly browned and fragrant. Finely chop and let cool.
- Preheat oven to 350°F (175°C).
- In a stand mixer, beat softened butter, peanut butter, and both sugars until creamy, about 1 minute. Add the egg and vanilla and beat until light and fluffy, about 1 minute more.
- Whisk flour, salt, baking soda, and baking powder in a small bowl. Add the dry ingredients to the mixer and mix until a dough forms.
- Portion dough into 1 oz balls with a scoop or tablespoon and roll each in the chopped peanuts to coat.
- Place dough balls on a parchment-lined baking sheet 2 inches apart. Make an indentation with a teaspoon, fill with jam, and bake for 13 minutes.
- Remove from oven and let the baking sheet cool until touchable, then transfer cookies to a wire rack to cool completely.
Notes
- Either store-bought or homemade peanut butter works fine.
- If the dough cracks when indenting, cup it with your finger and thumb to prevent spreading and press the cracks back together.
- Use jam or preserves; jelly is too watery for this recipe.
Nutrition
Nutrition information is an approximation.
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