Soft and chewy peanut butter thumbprint cookies filled with raspberry jam.

a dozen peanut butter thumbprints on a white plate.

Table of Contents

Calling all peanut butter jelly sandwich fans!

These cookies are just for you!

I cannot count the numbers of PBJ sandwiches I’ve consumed in my lifetime. Too many!

And soon, I’ll lose count of how many of these little cookies I’ve finished this week.

a dozen peanut butter thumbprint cookies on wire rack.

Peanut Butter Jelly Thumbprints

Thumbprint cookies go by numerous names such as: bird’s nest cookies,

Traditionally, they are made with a short bread cookie filled with jam.

Over the year, many countless variations of thumbprint cookies have been created and shared.

I have a few on the site including chocolate hazelnut thumbprint cookies and chocolate peanut butter cup cookies.

This version is an ode to my favorite childhood flavors.

portioned ingredients in glass bowls to make peanut butter cookies.

These homemade cookies are easy to make. Use a stand mixer, electric hand mixer, or simply use a spatula!

Here’s what you need to make these soft and chewy thumbprint cookies:

All-purpose flour – any brand works. I highly recommend King Arthur All-Purpose Flour.
Baking powder – leavens the cookies
Salt – this recipe was tested using Diamond Crystal Kosher Salt. Do not use table salt.
Unsalted butter – salted butter may be used. Decrease salt in recipe to 1/4 teaspoon.
Creamy peanut butter – use store-bought no-stir creamy peanut butter, like Skippy or Jif for best results.
Brown sugar – gives the cookies a warm sweet flavor, while also helping to add softness to the baked cookies.
Egg – an important ingredient that binds all the other ingredients together. While this recipe calls for a large egg, you may use medium or extra-large egg with little to no change in end result.
Granulated sugar – rolled cookie dough is coated in sugar before baking

peanut butter cookie balls rolled in sugar on parchment lined baking sheet.

Portion the cookie dough into rounded tablespoons.

Roll into a ball. And, generously coat with granulated sugar.

Space the sugar coated cookie dough about 2-inches apart on parchment lined baking sheet.

Bake for about 8 minutes then remove from the oven.

peanut butter cookie dough pressed with teaspoon on baking sheet.

Cookie 101

How to “Thumbprint”

Use the bottom of a round 1/2 teaspoon to create the jelly cavity. Gently press the spoon into the center of the half baked cookie dough.

This is will ensure that each cookie is uniform with the same amount of jelly in each serving.

Alternatively, you can use your thumb or the round bottom of a spatula or wooden spoon.

Don’t worry if the cookie dough cracks under pressure. It’s okay!

Use the same 1/2 teaspoon to portion out the thumbprint cookie filling.

Each cookie gets 1/2 teaspoon of jelly. Return to oven and bake for another 8 minutes.

peanut butter jelly thumbprint cookies on wire rack.

Thumbprint Filling Choices

Raspberry jam is my preferred filling of choice. I recommend using a high quality seeded raspberry jam (preservers or jelly).

Any other fruit jam works. Peanut butter pairs well with grape, strawberry, or blackberry.

Or, try homemade chia berry jam. It’s another great option with some added nutrients from the chia seeds.

Alternatively, you may fill the peanut butter thumbprint cookies with chocolate or caramel. See recipe notes for details.

peanut butter thumbprint cookies filled with jelly on white serving plate.

Add the filling before or after baking?

There are three ways to fill thumbprint cookies.

Some people swear on adding the jam before baking, some like to add the jam after the cookies are completely baked.

I recommend adding the jam filling midway through baking.

Heating up the jam draws out extra moisture. It will make the jam a tad bit sticky straight out of the oven. However, as the jam cools down, it will firm up and create a barrier skin on top.

This means you will be able to stack the cookies on top of one another once they’ve completely cooled.

interior of peanut butter thumbprint cookies.

Frequently Asked Questions

What kind of peanut butter should I use?

When it comes to baking, I always use creamy peanut butter. It is best to use a no-stir shelf stable peanut butter like Jif or Skippy.
Natural peanut butter (the ones that require stirring because the oils separate) are not suitable for baking or frostings. The oils tend to separate.

Can I make the dough in advance?

No. This dough should be portioned and baked as soon as it is mixed together.
Over time, the raw dough will dry out.

Storage and Leftovers

For best results, enough the cookies within two days of baking.
Store cookies in an airtight container at room temperature for up to 4 days.
I don’t recommend freezing these cookies.

Peanut Butter Thumbprint Cookies

5 from 1 vote

Soft and chewy peanut butter thumbprint cookies filled with raspberry jam.

Yield: makes 16 cookies

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: 16

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Ingredients

▢ 3 Tablespoons unsalted butter (42 g), softened, room temp
▢ ½ cup smooth peanut butter* (135 g)
▢ ½ cup brown sugar (100 g), packed
▢ 1 large egg, room temp
▢ 1 cup all-purpose flour (130 g)
▢ ½ teaspoon baking powder
▢ ½ teaspoon kosher salt*
▢ ¼ cup granulated sugar, (50 g), for rolling
▢ 3 Tablespoon raspberry jelly or other jelly, jam, or preserve of choice

Instructions

Preheat oven to 350°F. Line baking sheet with parchment paper or reusable silicone baking mat. Set aside.
In a large bowl, use an electric hand mixer to cream together butter, peanut butter, and brown sugar until smooth. Scrape down sides of bowl as needed to ensure thorough mixing. Add egg and mix until well combined.
Add flour, baking powder, and salt to mixing bowl. Mix until there are no longer any dry streaks. Dough may be crumbly. Use your hands to knead together to form cohesive dough.
Portion out dough into rounded tablespoons. Form into round balls using the palms of your hands. Roll and coat with granulated sugar.
Place sugar coated cookie balls on prepared baking sheet, spacing them about 2 inches apart.
Bake for 7 minutes. Remove from oven. Use a ½ teaspoon measuring spoon to create indent in the center of each cookie ball. Fill cavity with ½ teaspoon of raspberry jelly. Return to oven. Bake for another 8 minutes.
Remove from oven. Cool cookies in baking sheet for 5 minutes. Unmold cookies and transfer to wire rack. Cool to room temperature.

Notes

Don’t worry if the cookie dough cracks under pressure. It’s okay!
For best results, enough the cookies within two days of baking.
Store cookies in an airtight container at room temperature for up to 4 days.

Ingredients Notes:

It is best to use a no-stir shelf stable creamy peanut butter like Jif or Skippy.
Recommend using a high quality seeded raspberry jam (preservers or jelly).
Any other fruit jam works. Peanut butter pairs well with grape, strawberry, or blackberry.
Alternatively, you may fill the peanut butter thumbprint cookies with chocolate or caramel. (See details below)

Alternative Filling:

Follow instructions up to Step 5. Bake cookies for 10 minutes. Remove from oven and indent the center of the cookie. Bake for another 6-8 minutes until edges of the cookies are golden brown.
Remove from oven. Indent centers once more. Cool cookies on baking sheet for 5 minutes. Transfer to wire rack to fully cool.
Spoon or pipe in melted chocolate into the centers of cookies.