These soft, peanut-buttery thumbprint cookies are filled with your favorite jam for the perfect nostalgic treat. They’re easy to make, wonderfully tender, and ideal for bake sales, lunchboxes, or anytime you crave a classic PB&J flavor combo.

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Ingredients

• 1 ¾ cups (210 g) all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• ½ cup (1 stick) unsalted butter, softened
• ½ cup (135 g) regular salted creamy peanut butter
• ½ cup (105 g) packed light brown sugar
• ¼ cup (50 g) granulated sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• ½ cup jam or jelly (strawberry, raspberry, grape, or your favorite)

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Instructions

1. Preheat the oven. Heat oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
2. Mix dry ingredients. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. Cream the butter and peanut butter. In a large mixing bowl, beat the softened butter, creamy peanut butter, brown sugar, and granulated sugar until light and fluffy, about 2 minutes.
4. Add egg and vanilla. Mix in the egg and vanilla extract until fully combined.
5. Combine wet and dry. Add the flour mixture and mix on low just until the dough comes together. Do not overmix.
6. Shape the cookies. Scoop about 1 ½ tablespoons of dough per cookie. Roll into balls and place 2 inches apart on the prepared baking sheets.
7. Create the thumbprints. Use your thumb or the back of a teaspoon to gently press a small well into the center of each dough ball.
8. Fill with jam. Add about ½ teaspoon of jam into each indentation.
9. Bake. Bake for 10–12 minutes, or until edges are lightly golden and centers are set but still soft. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

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Tips & Variations

• For a neater look, chill the dough for 15 minutes before shaping.
• Try mixing and matching jams for a colorful cookie tray.
• Sprinkle with crushed peanuts after baking for extra crunch.
• Cookies stay soft for up to 4 days in an airtight container.