Tessa’s Recipe Rundown
Taste: Just like everyone’s favorite childhood sandwich, but in soft, sweet cookie form!
Texture: The cookies are soft yet slightly chewy, and the jam in the middle adds the perfect contrast.
Ease: Super easy yet so pretty and impressive.
Pros: Everyone loves these cookies!
Cons: None.
Would I make this again? Of course.
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These PB&J Thumbprint Cookies are such a fun twist on a classic thumbprint cookie.
It’s no surprise to anyone who knows me that I adore a peanut butter cookie. I love peanut butter more than almost any other food!
So combining the classic flavors of PB&J into a cookie? A total no-brainer for me.
Free Cookie Customization Guide!
The science-based guide so you can bake perfect cookies every time!
All the nostalgic flavors in one soft, easy cookie recipe – perfect for adding to your Christmas cookie platters and gift boxes.
I hope you give these fun, delicious cookies a try this holiday season!
Sprinkle of Science
How to Make PB&J Thumbprint Cookies
What Type of Peanut Butter is Best For Cookies?
I tested this recipe using conventional peanut butter (Skippy) but natural should work just fine – just be sure to stir your PB very well before measuring, so there are no dry bits or oily pockets.
Do I Have to Use Peanut Butter? Can I Use Almond Butter Instead?
We haven’t tested using almond butter in this recipe, but it should work just fine. Simply swap the peanut butter for the same amount of almond butter. Let us know in the comments below if you give this a try!
Measure Your Flour Correctly
I highly recommend using a digital kitchen scale to ensure precision. When measuring with cups, it’s so easy to accidentally compact your flour and add too much, resulting in dry, tough cookies that don’t spread. If you don’t have a scale, use the spoon-and-level method.
Don’t Reduce the Sugar
Sugar does SO much more than just providing sweetness – it also plays a big part in a cookie’s texture. Learn more about sugar’s role in baking here.
Don’t Overbake
Pull these cookies from the oven when they’re just set at the edges, for perfectly soft cookies. Using a high-quality baking pan also helps – learn more about the best (and worst!) baking pans here.
What Type of Jam / Jelly for PB&J Cookies?
I like to use a seedless strawberry jam here (a hit with the kiddos, too!) but any jam or jelly you prefer will work just fine. I recommend avoiding jams without chunks of berries throughout, for the best texture.
How to Store PB&J Cookies
Store these cookies inside an airtight container for 2 days. Note that the may soften more the longer they sit.
More Cookie Recipes You’ll Love:
PB&J Thumbprint Cookies
Ingredients
- 1 1/2 cups plus 2 tablespoons (206 grams) all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 sticks (170 grams) unsalted butter, room temperature
- 3/4 cup (150 grams) granulated sugar, divided
- 1/2 cup (100 grams) light brown sugar
- 3/4 cup (202 grams) creamy peanut butter
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/3 cup (107 grams) strawberry preserves
Instructions
- Preheat oven to 350°F. Line large baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, combine flour, baking soda, baking powder, and salt.
- In the bowl of an electric mixer, beat butter, 1/2 cup granulated sugar, and brown sugar on medium-high speed until well combined and fluffy, 2 minutes. Beat in peanut butter until combined. Beat in egg and vanilla. On low speed, gradually add flour mixture, beating until combined.
- Scoop tablespoons of dough, shape into balls, and roll in remaining 1/4 cup of granulated sugar. Place on prepared baking sheets, spacing about 2 inches apart. Bake for 8 minutes, until cookies are puffy.
- Remove from oven and make an indentation in the centers by pressing in with the end of a wooden spoon. Continue to bake for about 2 to 3 minutes, or until the edges are golden brown.
- Let cool on baking sheets for 5 minutes before removing cookies to wire racks to cool completely.
Mine turned out flat They slightly puffed up but fell when I put an indent in them. I’ll try again.
Where is the recipe…?
Don’t be too worried about not having spent too much time in snow. I’ve lived in Bangkok for 13 years and am moving to Austria next year. Can’t wait to move, but am dreading the snow 🙂
And the cookies look amazing, btw. A must try for me.
That’ll be quite a change!!
Totally seconding that yay! for adulthood and no homework 🙂 these look delicious! I want them right now!!
Great recipe, I love thumbprint cookies and I like how you made these pbj–so perfect to back to school! I can’t believe some schools start so early, though! Beginning of August!? Crazy!
I know, weird right?! Some schools are year-round here!
“Sun day”. Ha! Love it!