PB&J Thumbprint Cookies

PB&J Thumbprint Cookies
Yield: 48 cookies Bake 350°F 8 mins to 12 mins per batch


  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 cup butter, softened
  • 3/4 cup creamy peanut butter
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 3/4 cup strawberry jam
  • 2 tablespoons powdered sugar

Make It

1. Preheat the oven to 350 degrees F. Line two cookie sheets with parchment paper. Combine flour and baking soda in a bowl and set aside. Beat butter, peanut butter, and granulated sugar in a medium bowl with an electric mixer until well combined, about 3 minutes. Add egg and vanilla and beat well. Gradually add flour mixture until just combined.

2. Roll dough into balls, about 1-1/4-inches in diameter. Place on cookie sheets about two apart. Flatten slightly and press your thumb in the center. Bake until golden brown, 8 to 12 minutes. Transfer to a wire rack and cool completely.

3. Spoon jam into the center of each cookie, then sprinkle tops with powdered sugar.