Peanut Butter & Jelly Thumbprint Cookies

A traditional flavour combination, peanut butter and jelly cookies are easy to make!

  • Serves: Makes 2 dozen cookies



1 cup (250 mL) peanut butter, smooth or crunchy
1 cup (250 mL) sugar
1 egg
1 tsp (5 mL) vanilla
¼ cup (60 mL) jelly of your choice


In the large bowl, place peanut butter, sugar, egg and vanilla. With an eletric mixer, beat at medium-high speed until combined.

Roll dough into 1-inch (2.5-cm) balls, and arrange 3 inches apart on a lightly greased cookie sheet. Use the back of a ½ tsp measuring spoon to create indents in the centre of each cookie. Spoon jelly into the centre of each cookie.

Bake at 325ºF (160ºC) for 15 minutes or until cookies are lightly browned. Using a spatula, transfer cookies to wire cooling racks to cool completely. Store in a tightly covered container for 5 days.