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Plate of the peanut butter jam thumbprint cookies
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5 from 13 votes

Peanut Butter Jam Thumbprint Cookies

Easy to make and perfectly festive, these peanut butter thumbprint cookies are filled with strawberry jam for one delicious holiday treat!
Course Dessert
Cuisine American
Diet Vegetarian
Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes
Servings 36 cookies
Calories 96kcal
Author Yumna Jawad

Ingredients

Instructions

  • Preheat oven to 350°F and prepare two baking sheets with parchment paper.
  • In a stand mixer fitted with the paddle attachment, mix together the butter and peanut butter until combined. Add the sugars and cream together for 3-5 minutes or until light and fluffy. Add the egg and vanilla and beat until incorporated.
  • In a medium bowl, whisk together flour, baking soda, and salt. Add the flour mixture slowly and continue mixing until the dough has formed.
  • Scoop even balls of dough, about a tablespoon size and place them about two inches apart on the prepared baking sheet.
  • Bake for 8 minutes and remove from oven. Using the tip of a spoon or the handle of a spatula, create a small “thumbprint” in the center of the cookies. Return to the oven to bake for 5-7 more minutes, until lightly golden and set.
  • Remove cookies from the oven once the edges begin to brown. Add about ½ teaspoon jam to the center “thumbprints”. Cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely.

Notes

Recipe: This recipe is adapted from Martha Stewart.
Storage: Store in an airtight container for up to a week.
Freeze: These cookies will keep well for 2 to 3 months frozen.
Tip: Use a measuring teaspoon to make the indent in the cookies.

Nutrition

Calories: 96kcal | Carbohydrates: 11g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 114mg | Potassium: 48mg | Fiber: 1g | Sugar: 6g | Vitamin A: 85IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg