PB&J Thumbprint Cookies

Soft, chewy peanut butter cookies filled with sweet strawberry jam—these nostalgic PB&J thumbprint cookies are a comforting treat that captures the essence of a classic childhood snack in a homemade, wholesome form. Made with simple, nourishing ingredients, these cookies are naturally sweetened, gluten-free, and optionally dusted with powdered sugar for an extra touch of coziness.

Why You’ll Love This Recipe

These PB&J thumbprint cookies offer a delightful balance of salty peanut butter and sweet jam, creating a nostalgic flavor pairing in every bite. Whether you’re baking for kids, hosting a casual gathering, or just craving a simple dessert, this recipe is quick, easy, and satisfying. It’s also adaptable for dietary needs, thanks to its naturally gluten-free and grain-free base. The optional use of almond flour gives the cookies a bit more structure, while still keeping them tender and chewy.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Natural peanut butter (creamy or crunchy)
• Coconut sugar or brown sugar
• Large egg
• Vanilla extract
• Salt
• Almond flour (optional, for structure)
• Strawberry or raspberry jam
• Powdered sugar, for dusting (optional)

Directions

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, combine the peanut butter, coconut sugar, egg, vanilla extract, and salt. If using, add almond flour and mix until a soft dough forms.
3. Scoop 1 tablespoon of dough at a time, roll into balls, and place on the prepared baking sheet.
4. Press a thumb or the back of a spoon into the center of each dough ball to create an indent.
5. Fill each indent with a small spoonful of jam.
6. Bake for 10–12 minutes, or until the cookies are set and lightly golden around the edges.
7. Let the cookies cool on the baking sheet before transferring them to a wire rack.
8. Dust with powdered sugar before serving if desired.

Servings and timing

Servings: Makes approximately 18 cookies
Prep Time: 10 minutes
Cooking Time: 12 minutes
Total Time: 22 minutes
Calories per cookie: Approximately 140 kcal

Variations

• Nut-Free Option: Substitute sunflower seed butter for a peanut-free version.
• Different Jams: Use blueberry, apricot, or fig jam for unique flavor combinations.
• Chocolate Twist: Add mini chocolate chips to the dough or drizzle with melted chocolate.
• Vegan Version: Replace the egg with a flax egg (1 tbsp flaxseed meal + 3 tbsp water).
• Crunchy Texture: Use crunchy peanut butter for added texture.
• Holiday Touch: Sprinkle with crushed nuts or coconut flakes for seasonal flair.

Storage/Reheating

Store these cookies in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate for up to 1 week or freeze in a sealed container for up to 2 months. To reheat, allow frozen cookies to thaw at room temperature or warm briefly in a 300°F (150°C) oven for a few minutes.

FAQs

What kind of peanut butter works best for this recipe?

Natural peanut butter (either creamy or crunchy) is ideal, as it provides a rich, unprocessed flavor and texture.

Can I make these cookies vegan?

Yes, you can replace the egg with a flax egg to make them vegan-friendly.

Is the almond flour necessary?

The almond flour is optional, but it does help provide extra structure, especially if your peanut butter is very soft.

Can I use regular sugar instead of coconut sugar?

Yes, brown sugar or even granulated sugar can be used in place of coconut sugar.

What kind of jam should I use?

Strawberry or raspberry jam are traditional choices, but any thick, seedless jam will work.

Can I make the dough ahead of time?

Yes, the dough can be made in advance and stored in the refrigerator for up to 2 days before baking.

How do I keep the jam from spreading too much during baking?

Use a thicker jam and don’t overfill the indent to help it stay in place.

Why did my cookies crack?

Some cracking is normal due to the nature of peanut butter cookies. It adds to their rustic charm.

Can I double the recipe?

Absolutely. Simply double all ingredients and bake in batches if needed.

Are these cookies gluten-free?

Yes, this recipe is naturally gluten-free, especially when almond flour is used.

Conclusion

PB&J thumbprint cookies are a simple yet heartwarming dessert that brings together the nostalgic comfort of peanut butter and jam in every bite. Whether you enjoy them as an after-school snack or a cozy weekend treat, their ease of preparation and wholesome ingredients make them a go-to recipe for all ages. With flexible variations and easy storage options, this classic-inspired cookie is sure to become a household favorite.

PB&J Thumbprint Cookies

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These nostalgic PB&J Thumbprint Cookies are soft, chewy peanut butter cookies filled with sweet strawberry jam and made with wholesome ingredients. A cozy, gluten-free treat that’s naturally sweetened, easy to bake, and perfect for a healthy snack or after-school dessert.

• Author: Asma
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Yield: 18 cookies
• Category: Dessert, Snack
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

• 1 cup natural peanut butter (creamy or crunchy)

• 1/2 cup coconut sugar or brown sugar

• 1 large egg

• 1/2 teaspoon vanilla extract

• 1/4 teaspoon salt

• 1/4 cup almond flour (optional, for structure)

• 1/3 cup strawberry or raspberry jam

• Powdered sugar, for dusting (optional)

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Instructions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. In a mixing bowl, combine peanut butter, coconut sugar, egg, vanilla, and salt. Add almond flour if using and mix until a soft dough forms.

3. Scoop 1 tablespoon of dough at a time and roll into balls. Place on the baking sheet and press a thumb or the back of a spoon into the center of each to make an indent.

4. Fill each indent with a small spoonful of jam.

5. Bake for 10–12 minutes, or until cookies are set and lightly golden on the edges.

6. Let cool on the baking sheet before transferring to a wire rack. Dust with powdered sugar before serving if desired.

Notes

• Almond flour adds structure but can be omitted for a softer, chewier cookie.

• Feel free to switch up the jam with your favorite flavor or a homemade version.

• Store in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.