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PB&J Thumbprint Cookies

Turn that classic sandwich into an adorable treat both kids and adults love with this easy recipe for PB&J Thumbprint Cookies.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 30 cookies
Course: Dessert
Cuisine: American

Ingredients

  • 1 1/2 cups plus 2 tablespoons (206 grams) all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/2 sticks (170 grams) unsalted butter, room temperature
  • 3/4 cup (150 grams) granulated sugar, divided
  • 1/2 cup (100 grams) light brown sugar
  • 3/4 cup (202 grams) creamy peanut butter
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1/3 cup (107 grams) strawberry preserves

Instructions

    Cup of Yum
  1. Preheat oven to 350°F. Line large baking sheets with parchment paper or silicone baking mats.
  2. In a medium bowl, combine flour, baking soda, baking powder, and salt.
  3. In the bowl of an electric mixer, beat butter, 1/2 cup granulated sugar, and brown sugar on medium-high speed until well combined and fluffy, 2 minutes. Beat in peanut butter until combined. Beat in egg and vanilla. On low speed, gradually add flour mixture, beating until combined.
  4. Scoop tablespoons of dough, shape into balls, and roll in remaining 1/4 cup of granulated sugar. Place on prepared baking sheets, spacing about 2 inches apart. Bake for 8 minutes, until cookies are puffy.
  5. Remove from oven and make an indentation in the centers by pressing in with the end of a wooden spoon. Continue to bake for about 2 to 3 minutes, or until the edges are golden brown.
  6. Let cool on baking sheets for 5 minutes before removing cookies to wire racks to cool completely.