Peanut Butter & Jelly Thumbprints

Peanut Butter & Jelly Thumbprints - soft and yummy peanut butter thumbprint cookies with a dollop of strawberry jam in the middle.

Who's Excited for Back to School?

The kids are back to school and now I've got more time to bake. Yay! Peanut Butter & Jelly Thumbprints for Back to School are the perfect snack when the kids get home after a long day of learning.

It's also a great little treat to have for reading time. Reading is so important and it's something I've been trying to get my kids to like for many years! I've got a 10 year old son and 14 year old girl who both don't love to read. (Sad face.) With all the technology these days, I think it's even more important to encourage our children to form a love of books. I haven't given up. Believe it or not, I still read to them and they like that.

Peanut Butter & Jelly Thumbprints are soft and delicious peanut butter cookies with a dollop of strawberry jam on top. Pssst! They're not only for kids! Grown-ups love these too.

I recently went to Sam's Club® to pick up a few back to school items. I purchased the Kellogg's® Froot Loops, Jif® Creamy Peanut Butter Twin Pack and the SMUCKER'S® Strawberry Jam Twin Pack because they are part of the free book promotion and also because they are family favorites. (Please note: This promotion has ended.)

How to make Peanut Butter & Jelly Thumbprints

This cookie recipe calls for ½ cup of Jif® Creamy Peanut Butter.

Cream peanut butter, butter and sugar. Add egg and vanilla, then stir in a mixture of flour, salt and baking soda.

Make 1 ½" balls and then stick your thumb in the middle before baking at 350°F. for about 10 minutes.

Let the cookies cool, then fill with SMUCKER'S® Strawberry Jam.

They're ready to serve!

Share them with your favorite reader.

Peanut Butter & Jelly Thumbprints for Back to School are easy to make and sure to please the young and young at heart!

Happy Baking!

Lise

xo

Peanut Butter & Jelly Thumbprints

Soft and yummy peanut butter thumbprint cookies with a dollop of strawberry jam in the middle.

5 from 1 vote

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 11 minutes minutes

Total Time: 31 minutes minutes

Servings: 36 cookies

Calories: 117kcal

Author: Lise Sullivan Ode

Ingredients

• ▢ ½ cup JIF® creamy peanut butter
• ▢ ½ cup unsalted butter, softened
• ▢ ½ cup granulated sugar
• ▢ ½ cup firmly packed brown sugar
• ▢ 1 large egg (room temperature)
• ▢ 1 teaspoon vanilla
• ▢ 1 ¾ cups all-purpose flour
• ▢ ½ teaspoon salt
• ▢ 1 teaspoon baking soda
• ▢ 1 cup Smucker's® strawberry jam

Instructions

• Preheat oven to 350°F. Cream peanut butter, butter and sugars. Add the egg and vanilla. Sift the flour, salt and baking soda together. Combine with the peanut butter mixture.
• Shape the dough into 1 ½ inch balls and place on an ungreased cookie sheet, about 2 inches apart. Use your thumb to make a thumbprint in the middle of each cookie ball. Bake for 9-11 minutes. Cool on wire rack.
• Pour jam into a zip-top plastic bag and seal bag. Cut a small corner and pipe jam into cooled thumbprints. They're ready to serve. Store in airtight container in the refrigerator for up to 5 days.

Nutrition

Calories: 117kcal | Carbohydrates: 18g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 108mg | Potassium: 44mg | Fiber: 1g | Sugar: 11g | Vitamin A: 86IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg

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