These are just like the shortbread and jam cookies you know, but with the taste of peanut butter and grape jelly.

Christine Thomas Boss
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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 350 degrees F (175 degrees C); line a baking sheet with parchment paper.

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  • Beat the butter and sugar with an electric mixer in a large bowl until smooth; add the vanilla and continue to beat. Mix in the flour mixture until just incorporated. Roll dough into 1 1/2-inch balls and arrange on prepared baking sheets. Make a small hole in the center of each ball, using your thumb and finger; fill the holes with grape jam.

  • Bake in the preheated oven until lightly browned, about 14 minutes; allow to cool on baking sheet for 1 minute.

  • Put the peanut butter in a microwave-safe bowl, and cook in a microwave oven until soft for 10 - 30 seconds, checking every 10 seconds. Be careful not to overheat the peanut butter; do not let it bubble. Stir the vegetable oil through the heated peanut butter; drizzle over the warm cookies.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

120 calories; 7.2 g total fat; 14 mg cholesterol; 53 mg sodium. 12.8 g carbohydrates; 1.7 g protein; Full Nutrition

Reviews (37)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/14/2009
Loved these. Not only are they quick and easy, but they are not overly sweet. My daughter was excited to help with these, especially since she loves PB&J. We used strawberry rhubarb preserves, and did not add the vegetable oil to the peanut butter. If it's heated, it becomes easy enough to drizzle without the oil. Thanks for a fun, great recipe! *Here's a tip to get them to look like my photo--Instead of using my thumb to make the indentation, I use a 1/4 or 1/2 teaspoon measuring spoon. Press it in the center, and you'll get a perfect spot to place your jam or jelly. Read More
(34)

Most helpful critical review

Rating: 1 stars
10/01/2009
I don't know if it was me or the recipe but these cookies spread horribly to the point that they were inedible discs with a sticky coating of melted jam covering them. Maybe I just did something wrong but I definitely won't be making these again. Read More
(5)
45 Ratings
  • 5 star values: 33
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
04/14/2009
Loved these. Not only are they quick and easy, but they are not overly sweet. My daughter was excited to help with these, especially since she loves PB&J. We used strawberry rhubarb preserves, and did not add the vegetable oil to the peanut butter. If it's heated, it becomes easy enough to drizzle without the oil. Thanks for a fun, great recipe! *Here's a tip to get them to look like my photo--Instead of using my thumb to make the indentation, I use a 1/4 or 1/2 teaspoon measuring spoon. Press it in the center, and you'll get a perfect spot to place your jam or jelly. Read More
(34)
Rating: 5 stars
04/14/2009
Loved these. Not only are they quick and easy, but they are not overly sweet. My daughter was excited to help with these, especially since she loves PB&J. We used strawberry rhubarb preserves, and did not add the vegetable oil to the peanut butter. If it's heated, it becomes easy enough to drizzle without the oil. Thanks for a fun, great recipe! *Here's a tip to get them to look like my photo--Instead of using my thumb to make the indentation, I use a 1/4 or 1/2 teaspoon measuring spoon. Press it in the center, and you'll get a perfect spot to place your jam or jelly. Read More
(34)
Rating: 5 stars
01/29/2010
I have been a faithful visitor to this site for years I love this resource. But I confess that it wasnt until tonight after making this recipe that I was motivated to join. I HAD to write a review. These are simply the BEST cookies I ever had!!! And btw my 5 children all agree now THAT is an event! Read More
(13)
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Rating: 4 stars
04/04/2011
I saw these through my fb wall and made them right away i used saltless butter mistake... always use butter with salt because it balances out all the flavors i used a 1/4 teaspoon to make the holes as one of the othere reviewers had said to do and it worked great i put pineapple jam into 1/3 of the dough and berry jam into another 1/3 and mixed peanut butter and chocolate chips into the rest and they all turned out great! awesome with a cup of something hot.... will make again! Read More
(5)
Rating: 5 stars
05/13/2010
In response to how to get the holes even - this is what I do. I make almond flavored shortbread thumbprints with homemade cherry jam. Once I have the dough rolled into balls I use the cap to my almond extract dip it in flour then press evenly into the dough ball. It doesn't stick and it provides the perfect size for the jam. They spread out nicely in the oven. Read More
(5)
Rating: 1 stars
10/01/2009
I don't know if it was me or the recipe but these cookies spread horribly to the point that they were inedible discs with a sticky coating of melted jam covering them. Maybe I just did something wrong but I definitely won't be making these again. Read More
(5)
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Rating: 5 stars
03/15/2010
My head reviewer (husband) calls them "thick" and required milk to wash down the cookies--which he says is a good thing. He tried the shortbread with grape jelly and a dollop of peanut butter. The cook (me) reports they are very easy to make didn't stick to the silpat and held their shape well. All around winner! Read More
(5)
Rating: 5 stars
06/03/2010
I used strawberry preserves instead of the grape jelly. They were a huge hit and I had none left over. Read More
(5)
Rating: 5 stars
03/23/2009
The cookies were delicious! Although I couldn't quite get a perfect small hole in the center of the cookie with my finger. My cookies turned out kind of mis-shapened. If anyone has any suggestions on how to get them to turn out like the pic - please let me know! I used Strawberry Preserves instead of Grape Jelly. And I heated up a couple tablespoonfuls of PB in a plastic baggie (placed in a mug) and every 10 seconds I took out the PB in baggie and mixed by massaging the bag of PB. Then once it was softened I cut a VERY small hole in the corner and squeezed (for drizzle) the PB on each cookie - turned out really well! And no veg. oil was needed. I would also recomend making them smaller using smaller balls of cookie dough to begin with maybe 1" verses the recomended 1.5". Overall - YUMMY! I WILL make again! Read More
(4)
Rating: 5 stars
12/21/2010
Very good!! I used a raspberry jam instead of the grape jelly. My husband could not stop eating them!! Will definitely be making these again! Read More
(4)