Filed Under: Cookies | Dessert | Teaser

PB&J Thumbprint Cookies

Recipe By Tessa Arias
  |  
August 12th, 2015
3 from 1 vote
3 from 1 vote

Turn that classic sandwich into an adorable treat both kids and adults love with this easy recipe for PB&J Thumbprint Cookies.

Yield: 30 cookies

Prep Time: 10 minutes

Cook: 10 minutes

Turn that classic sandwich into an adorable treat both kids and adults love with this easy recipe for PB&J Thumbprint Cookies.

This post was written by me on behalf of Imperial Sugar. All text, photos, and opinions provided are my own.

Tessa's Recipe Rundown...

Taste: Just like everyone’s favorite childhood sandwich, but even sweeter!
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. You can use any kind of jam, jelly, or preserves that you enjoy.
Appearance: I love when the light hits the jam in just the right way that it almost looks like a gemstone.
Pros: Everyone loves these cookies!
Cons: None!
Would I make this again? Of course, anytime I make a new batch of jam or pick up a local jar from the farmer’s market I love to make these cookies.

I’ve only been in snow about 3 times in my entire life.

Turn that classic sandwich into an adorable treat both kids and adults love with this easy recipe for PB&J Thumbprint Cookies.

I was born in San Diego, lived in Australia, but have called Phoenix, Arizona home most of my life. All these places have one thing in common: no snow. The Phoenix summers make Arizona kind of a weird place. Besides the fact that you can’t go anywhere without air conditioning and sunscreen during the summer, it also makes school a little strange. First of all, no snow days. I can’t even imagine what that would be like!

As kids we used to argue that anything above 111°F should result in a “sun day.” But that would be kind of lame because if you can’t go outside without spontaneously combusting, what’s a kid supposed to do? The other weird part is that most schools in the Phoenix area are back in session by the beginning of August. So for us, back-to-school season is already in full swing!
Turn that classic sandwich into an adorable treat both kids and adults love with this easy recipe for PB&J Thumbprint Cookies.

This past weekend I made the mistake of going to the mall on a Saturday and was practically trampled by families back-to-school shopping. It was a weird feeling to think about how I used to be incapable of buying a single thing without my mom escorting me and paying for everything. We always had fun back-to-school shopping. Between the clothes and school supplies, it was HEAVEN. Now I don’t really get to enjoy this time as much, but what I can enjoy is back-to-school snacks and treats. These cookies are perfect for welcoming your kids home from their first days of school. But if you’re like me and don’t have any kids (or school-aged kids), then you just get to enjoy them all to yourself. Yay for adulthood! And no homework!

3 from 1 vote

How to make
PB&J Thumbprint Cookies

Yield: 30 cookies
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Turn that classic sandwich into an adorable treat both kids and adults love with this easy recipe for PB&J Thumbprint Cookies.

Ingredients

  • 1 1/2 cups plus 2 tablespoons (7.3 ounces) all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/2 sticks (6 ounces) unsalted butter, room temperature
  • 3/4 cup Imperial Sugar Extra Fine Granulated Sugar, divided
  • 1/2 cup Imperial Sugar Light Brown Sugar
  • 3/4 cup (7.1 ounces) creamy peanut butter
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1/3 cup strawberry preserves

Directions

  1. Preheat oven to 350°F. Line large baking sheets with parchment paper or silicone baking mats.

  2. In a medium bowl, combine flour, baking soda, baking powder, and salt.

  3. 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.

  4. 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.

  5. 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.

  6. Let cool on baking sheets for 5 minutes before removing cookies to wire racks to cool completely.

Course: Dessert
Cuisine: American
Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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Recipe Rating




  1. #
    Patty K — August 12, 2015 at 7:29 am

    “Sun day”. Ha! Love it!

  2. #
    Sam @ SugarSpunRun — August 13, 2015 at 7:43 am

    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!

    • #
      Tessa — August 13, 2015 at 9:51 am

      I know, weird right?! Some schools are year-round here!

  3. #
    Gaby Dalkin — August 13, 2015 at 7:21 pm

    Totally seconding that yay! for adulthood and no homework 🙂 these look delicious! I want them right now!!

  4. #
    Leo Sigh — August 14, 2015 at 11:15 pm

    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.

    • #
      Tessa — August 15, 2015 at 8:17 pm

      That’ll be quite a change!!

  5. #
    Marina — April 24, 2018 at 7:42 pm

    Where is the recipe…?

  6. #
    Erika Reykdal — December 22, 2020 at 3:35 pm

    Mine turned out flat They slightly puffed up but fell when I put an indent in them. I’ll try again.

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