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These mouthwatering cookies are flavored with peanut butter and jam. If you like PB&J sandwiches, you have to try this cookie version of this iconic pairing. They’re quick and easy to make and are just as popular with the grownups as with the kids! The cookies are soft, sweet and tasty with yummy fruit and nut flavors in every bite.

These peanut butter and jam cookies combine the 2 classic flavors of peanut butter and jam with soft cookies for a mouthwatering result everyone will enjoy.
You might also like to make no-bake chocolate peanut butter cookies, salted caramel peanut butter cups, or kolachy cookies with jam.
Why You’ll Love It
Easy to make: This recipe is really straightforward, even if you haven’t made many cookie recipes before.
Such great flavors: Peanut butter and jelly (or jam) is a classic flavor combo.
Kid-friendly: The kids are really going to love these delicious cookies.
Customizable: You can use any flavor of jam, any kind of peanut butter and any other flavors you want in there too.
Peanut Butter Jam Thumbprints Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Peanut butter: I like to use creamy peanut butter for my cookies.
Sugar: Both brown sugar and white sugar are used to give more flavor depth, while powdered sugar sweetens the filling.
Strawberry jam: A sweet and fruity topping for the cookies.
Vanilla extract: A hint of vanilla complements the peanut butter and jelly flavors.
Baking powder: To achieve the perfect light and soft texture.
How to Make PB&J Thumbprint Cookies
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Prepare the cookie dough: Cream the butter with the brown and white sugar, then whisk in the peanut butter, followed by the egg and vanilla extract. Add the flour and baking powder and whisk again.
Shape and bake the cookies: Divide the peanut butter cookie dough into 12 cookie dough balls and bake them on a baking sheet in the oven. Let them cool for 10 minutes (they don’t have to cool completely).
Make the filling: Whisk the powdered sugar with peanut butter for the filling.
Fill the cookies: Make an indentation in the middle of each cookie. Put the peanut butter filling mixture in a piping bag and pipe into the cookies. Top with a spoonful of jam, and serve.
Substitutions and Variations
Gluten free option: If you want a gluten free version, use gluten free flour.
Creamy peanut butter: I find that creamy peanut butter works best for the filling, but you can replace the peanut butter for your cookie dough with crunchy peanut butter or natural peanut butter.
Peanut butter chips: You can add some peanut butter chips to the cookie dough if you like.
Strawberry jam: Feel free to use your favorite kind of jam, jelly or preserves. Raspberry is a tasty alternative.
Less or more peanut butter: If you like a more subtle peanut flavor, omit the peanut butter in your cookie dough. For a stronger peanut flavor, you can decorate your cookies with chopped peanuts.
Peanut allergy? Substitute almond butter or your preferred nut butter. You can do this with most peanut butter recipes.
Serving Suggestions
Appetizers: Begin your meal with spinach artichoke stuffed mushrooms.
Main dishes: Serve up lemon rosemary chicken thighs with roasted acorn squash and garlic mashed potatoes next.
Desserts: These jam and peanut butter cookies make a wonderful dessert, as they are or paired with a latte or your favorite after-dinner drink.
How to Store PB&J Cookies
Store: Store your cookies on the counter for up to 4 days. You can store them in the refrigerator too, but the peanut butter filling will dry out a little bit. Either way, make sure you keep them in an airtight container.
Freeze: You can freeze these in an airtight container for up to 3 months.
Thaw: Defrost the cookies in the refrigerator overnight.
Top Tips
Mixing your ingredients: An electric hand mixer makes light work of the mixing.
Space them out: Make sure you leave plenty of room between the cookies. Although they don’t spread a lot as they bake, they’ll spread out more when you press into them to create an indent.
Use parchment paper: Line your baking sheet with parchment paper so the cookies are easier to remove.
Handle with care: Letting your cookies cool after creating the indents makes them easier to take off the pan. The middle of your cookies is going to be a little fragile before they cool.
Peanut Butter and Jelly Cookies FAQs
Using some of each gives the peanut butter and jelly cookies more depth of flavor. The white sugar is sweet without much of a flavor while the brown sugar adds a subtle molasses type flavor.
A Ziploc bag with the corner snipped off will also work to pipe in the filling, or you could just add it with a spoon.
Peanut Butter & Jam Thumbprint Cookie Recipe
Peanut Butter and Jam Cookies
Equipment
- Cookie Sheet 9 x 13-Inch
- Pastry Bag with Large Tip
Ingredients
For the Cookies:
- ½ Cup salted butter, softened
- ½ Cup white granulated sugar
- ½ Cup light brown sugar
- 1 ½ Cups creamy peanut butter
- 1 egg
- 1 Teaspoon vanilla extract
- 1 ½ Cups all-purpose flour
- ½ Teaspoon baking powder
For the Filling:
- ¼ Cup creamy peanut butter
- ½ Cup powdered sugar
- ⅔ Cup strawberry jam
Instructions
- Preheat the oven to 350°F.
Make the Cookies:
- Using an electric mixer on a medium speed, cream the butter, brown sugar and granulated sugar together for 3 minutes or until the sugar is completely mixed in.
- Whisk in the peanut butter until just combined.
- Add the egg and vanilla and whisk the mixture for another 2 minutes at a medium speed.
- Add the flour and baking powder to the bowl.
- Reduce the hand mixer to a low speed. Whisk the dry and wet ingredients together until fully combined.
- Divide the cookie dough into 12 evenly-sized balls and arrange them on a baking sheet, leaving about 2 inches between each one.
- Bake the cookies for 12 minutes.
Make the Filling:
- While they’re baking, use the hand mixer to whisk the powdered sugar and remaining peanut butter together at a medium speed until smooth and creamy.
- Remove the cookies from the oven and use a small dish or glass to create an indent in the center of each cookie.
- Transfer the cookies onto a wire cooling rack and let them cool down for 10 minutes.
Fill the Cookies:
- Transfer the peanut butter filling into a piping bag or Ziploc bag with the corner cut off.
- Pipe the filling into the center of each cookie, completely filling the indentation.
- Top the peanut butter with a spoonful of jam.
Notes
Space them out: Make sure you leave plenty of room between the cookies. Although they don’t spread a lot as they bake, they’ll spread out more when you press into them to create an indent.
Use parchment paper: Line your baking sheet with parchment paper so the cookies are easier to remove.
Handle with care: Letting your cookies cool after creating the indents makes them easier to take off the pan. The middle of your cookies is going to be a little fragile before they cool.
Nutrition
These peanut butter and jelly cookies, or peanut butter and jam cookies, are so delicious. The cookie dough is flavored with peanut butter and the cookies are filled with a sweet peanut butter mixture and a spoonful of jam on top. If you’re a fan of PB&J flavors, there’s no doubt at all you’re going to enjoy these wonderfully distinctive and easy peanut butter cookies.
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.