These cookies are great for kids of all ages. I usually double the recipe when I make them. Using a cookie scoop and soda bottle cap to make the indentations results in uniform cookies, which makes a nice presentation. But you can improvise with other lids; just aim for something about the size of a quarter. Use any variety of jelly, but I do not recommend jelly with chunks of fruit, like strawberry. Attempting to move the cookies prior to cooling completely will cause them to break.

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Ingredients

30
Original recipe yields 30 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Sift flour, baking soda, and salt together in a bowl.

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  • Beat butter, peanut butter, white sugar, brown sugar, and vanilla together in a separate bowl with an electric mixer until light and fluffy, 1 to 2 minutes. Scrape sides of bowl with a rubber spatula. Add egg to butter mixture and beat on medium speed until blended. Scrape side of bowl down again.

  • Beat flour mixture into butter mixture on low speed until just blended. Scrape bowl and mix a few more seconds.

  • Scoop dough into 2 tablespoon-sized balls and arrange on a baking sheet. Cover baking sheet and refrigerate at least 4 hours (overnight is ideal).

  • Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper and arrange cookie balls atop paper.

  • Bake cookies in the preheated oven until partially cooked, 11 minutes.

  • Place raspberry jam in a bowl and stir until syrup consistency.

  • Press a soda bottle cap into the center of each cookie until edges of cookies bulge and begin to crack, making an indentation. Fill each indentation with about 1 teaspoon jam.

  • Bake cookies until edges are lightly browned, 7 minutes longer. Cool cookies completely on the baking sheet before transferring to a wire rack.

Partner Tip

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

Nutrition Facts

132 calories; 6.2 g total fat; 14 mg cholesterol; 70 mg sodium. 17.7 g carbohydrates; 2.4 g protein; Full Nutrition

Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/02/2013
My sons love thumbprint cookies and peanut butter so I decided to try this recipe. The dough is very dry and crumbly chilling made it worse. I added more peanut butter by hand until the dough came together properly. Next time I would use 1 cup of peanut butter and add another egg. I used my 1 tbsp scoop and got 51 cookies that baked in 16 minutes on Silpat lined sheets. I used homemade strawberry jam as that is what we like. Read More
(6)

Most helpful critical review

Rating: 3 stars
12/16/2018
Dough was way too dry. Would have needed a dough hook to get it to come together. Added an additional 1/2 cup of peanut butter to salvage it. Read More
11 Ratings
  • 5 star values: 8
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
05/02/2013
My sons love thumbprint cookies and peanut butter so I decided to try this recipe. The dough is very dry and crumbly chilling made it worse. I added more peanut butter by hand until the dough came together properly. Next time I would use 1 cup of peanut butter and add another egg. I used my 1 tbsp scoop and got 51 cookies that baked in 16 minutes on Silpat lined sheets. I used homemade strawberry jam as that is what we like. Read More
(6)
Rating: 4 stars
05/02/2013
My sons love thumbprint cookies and peanut butter so I decided to try this recipe. The dough is very dry and crumbly chilling made it worse. I added more peanut butter by hand until the dough came together properly. Next time I would use 1 cup of peanut butter and add another egg. I used my 1 tbsp scoop and got 51 cookies that baked in 16 minutes on Silpat lined sheets. I used homemade strawberry jam as that is what we like. Read More
(6)
Rating: 5 stars
03/14/2014
I followed the recipe as is except that I skipped the 4hr chilling step and went straight into the oven. The cookies turned out amazing! Read More
(2)
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Rating: 5 stars
10/24/2016
Made these family loved them. I only changed a few things. Instead of 1/4 tsp salt I put 1/8 tsp. Only because the butter i used was salted. Made a few different kinds. Used the same dough. Rolled the dough in crushed almonds. And baked for the time it says. One batch was done with the jam. And another I added Reese cup to the center. And made some with snickers in center. My husband doesn't like jelly so did some plain Will make again Read More
(1)
Rating: 5 stars
04/17/2016
This isn't so much a review as a report of changes I made and the results in case anybody else wants to try. Swaps: gluten free flour blend re-hydrated PB2 and home-canned hot fudge/plum sauce instead of jam. I needed to do some pantry use-ups as well as make this something a Celiac could safely eat. Other than not being as pretty as the original and having so much less fat it worked out great! Also I tried the two-tablespoon size and that has to be a typo so I halved all the balls and it worked out fine. Thank you for the recipe! Read More
(1)
Rating: 4 stars
02/26/2015
Made these today after cleaning the fridge/pantry and finding 3 half-used jars of grape jelly and 2 half-used jars of peanut butter. I did not chill the dough and they turned out fine so that's an unnecessary step. The direction to "Scoop dough into 2 table-spoon sized balls " I assume is a typo? They're very good but a little on the too-sweet side for me. I think if I make them again I may cut down on the amount of sugar. Read More
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Rating: 5 stars
12/25/2015
Made the cookie part just like the recipe said. I used black raspberry preserves for the jam. If you like PBJ then this cookie is the one for you! Everyone who ate one made the "yum" sound. Read More
Rating: 3 stars
12/15/2018
Dough was way too dry. Would have needed a dough hook to get it to come together. Added an additional 1/2 cup of peanut butter to salvage it. Read More
Rating: 5 stars
11/11/2018
Used the exact recipe but didn t chill the dough and they came out great! We re gone in a day! Read More
Rating: 5 stars
10/12/2016
Submitter here. - You can swap in Wow Butter for the PB 1:1 with no real noticeable difference. I have been making these for years until my son was diagnosed with a peanut allergy and just tried them with wow butter and my husband has no idea. - a medium cookie scoop is 1.5tb (mine measured out to 2tb I guess it's older). that's the size the cookie dough should be. - Unforunately Allrecipes doesn't give you the option of updating the picture (or responding to comments without leaving a review) but if you look for the picture posted by Grace of these cookies that's how the cookies will look if you use the medium scoop. Read More