Elevate the classic PB&J combo and enjoy it in cookie form!
While peanut butter and jam (or, more familiarly, PB&J) sandwiches are a staple of lunchboxes and late-night snacking now, over a hundred years ago, the combo of peanut butter and a sweet fruit spread was something new. The first published recipe appeared in 1901, in The Boston Cooking School Magazine in the form of finger sandwiches. The description read, “…try making little sandwiches… [with the] filling, one of peanut paste, whatever brand you prefer, and currant or crab apple jelly for the other. The combination is delicious, and, so far as I know, original.” What was a novelty party food then is now a reliable favorite.
So what if we took that sweet-and-salty combo of PB&J and created a cookie? Peanut butter cookies on their own are delicious, but traditional, cross-hatched peanut butter cookies do not incorporate jam. Thumbprint cookies are a great way to feature a filling like jam. In peanut butter and jam thumbprint cookies, you get the slightly salty, soft peanut butter cookie part and the pop of jam baked in the center. These cookies are the perfect way to enjoy classic PB&J flavor!
You will love peanut butter and jam thumbprint cookies because they are not only a great way to have PB&J flavor in bite-size form, but they are also easy to make. You don’t need any fancy equipment, and all of the ingredients are ones that you likely have on your pantry shelves or in the fridge. These dainty and delicious cookies are soft, sweet, and look pretty, too. They are fancy enough for a dessert tray but simple enough for a lunchbox dessert.
Filling choices
For the filling, you can certainly stay true to the recipe below and go with delicious, slightly tart raspberry jam. Seedless raspberry jam is ideal if you can find it. However, since PB&J is such an iconic combo, people have strong opinions on the jam or jelly choice featured next to the peanut butter. If you’re a diehard strawberry jam person, use that. Or, grape jelly (my son’s favorite) works just fine as well. You can even go a bit more exotic and try flavors like apple jelly, raspberry-peach preserves, or fig preserves.
How do I store leftovers?
Store leftover cookies at room temperature, packed in an airtight container (use sheets of parchment paper or wax paper in between layers). They will keep this way for up to 3-4 days. You can also freeze them. Flash-freeze them first on a baking sheet for about 30 minutes. Then pack them (again, with the paper layers in between) into an airtight container or resealable freezer bag. Freeze for up to 3 months. Thaw at room temperature for about 1 hour before serving.
Serving suggestions
These little gems are delicious with a tall glass of cold milk or a mug of your favorite hot beverage. They make for a lovely afternoon or after-school snack. Peanut butter jam thumbprint cookies are also pretty cookies for a dessert table or tray at a potluck or party. They go with any number of other cookies, including Butterfinger Cookies and Chocolate Chip Cookies. Thumbprint cookies are also pretty on holiday cookie trays; pair them with Red Velvet Shortbread Cookies for a colorful, tasty treat.
Peanut Butter Jam Thumbprint Cookies
Ingredients
- 1/2 cup unsalted butter softened at room temperature
- 1/2 cup creamy peanut butter
- 1/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 large egg at room temperature
- 1/2 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1 pinch salt
- Additional granulated sugar for rolling
- 1/3 cup raspberry jam plus more, if needed
Instructions
- Preheat your oven to 350°F. In a large bowl, beat the unsalted butter until smooth. Add the peanut butter and both granulated and brown sugars. Beat until the mixture is light and creamy.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually blend the dry ingredients into the wet mixture until just combined.
- Using a small scoop or tablespoon, roll the dough into 1 1/2 tablespoon-sized balls. Roll each ball in additional granulated sugar and place them about 2 inches apart on a baking sheet lined with parchment paper.
- Gently press your thumb into the center of each ball to create an indentation and spoon about 1 teaspoon of raspberry jam into each.
- Bake for 8 to 10 minutes, or until the edges are set. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
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