Peanut Butter and Jelly Thumbprint Shortbread Cookies

Peanut Butter and Jelly Thumbprint Shortbread Cookies

25 Reviews 6 Pics
  • Prep

    20 m
  • Cook

    15 m
  • Ready In

    35 m
Christine
Recipe by  Christine

“These are just like the shortbread and jam cookies you know, but with the taste of peanut butter and grape jelly.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 36 cookies

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C); line a baking sheet with parchment paper.
  2. Beat the butter and sugar with an electric mixer in a large bowl until smooth; add the vanilla and continue to beat. Mix in the flour mixture until just incorporated. Roll dough into 1 1/2-inch balls and arrange on prepared baking sheets. Make a small hole in the center of each ball, using your thumb and finger; fill the holes with grape jam.
  3. Bake in the preheated oven until lightly browned, about 14 minutes; allow to cool on baking sheet for 1 minute.
  4. Put the peanut butter in a microwave-safe bowl, and cook in a microwave oven until soft for 10 - 30 seconds, checking every 10 seconds. Be careful not to overheat the peanut butter; do not let it bubble. Stir the vegetable oil through the heated peanut butter; drizzle over the warm cookies.

Share It

Reviews (25)

Rate This Recipe
jrbaker
26

jrbaker

Loved these. Not only are they quick and easy, but they are not overly sweet. My daughter was excited to help with these, especially since she loves PB&J. We used strawberry rhubarb preserves, and did not add the vegetable oil to the peanut butter. If it's heated, it becomes easy enough to drizzle without the oil. Thanks for a fun, great recipe! *Here's a tip to get them to look like my photo--Instead of using my thumb to make the indentation, I use a 1/4 or 1/2 teaspoon measuring spoon. Press it in the center, and you'll get a perfect spot to place your jam or jelly.

Vibeke
10

Vibeke

I have been a faithful visitor to this site for years, I love this resource. But I confess that it wasnt until tonight, after making this recipe that I was motivated to join. I HAD to write a review. These are simply the BEST cookies I ever had!!! And btw, my 5 children all agree, now THAT is an event!

jillvanberkom
5

jillvanberkom

My head reviewer (husband) calls them "thick" and required milk to wash down the cookies--which he says is a good thing. He tried the shortbread with grape jelly and a dollop of peanut butter. The cook (me) reports they are very easy to make, didn't stick to the silpat, and held their shape well. All around winner!

More Reviews

Similar Recipes

Eggless Chocolate Peanut Butter Cookies
(63)

Eggless Chocolate Peanut Butter Cookies

Chef John's Peanut Butter Cookies
(43)

Chef John's Peanut Butter Cookies

Peanut Butter Thumbprint Cookies I
(18)

Peanut Butter Thumbprint Cookies I

Peanut Butter Cookies from the Forties
(9)

Peanut Butter Cookies from the Forties

Peanut Butter
(9)

Peanut Butter "Snickerdoodles"

Peanut Butter and Jelly Cookies
(9)

Peanut Butter and Jelly Cookies

Nutrition

Amount Per Serving (36 total)

  • Calories
  • 120 cal
  • 6%
  • Fat
  • 7.2 g
  • 11%
  • Carbs
  • 12.8 g
  • 4%
  • Protein
  • 1.7 g
  • 3%
  • Cholesterol
  • 14 mg
  • 5%
  • Sodium
  • 53 mg
  • 2%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Chef John's Peanut Butter Cookies

>

next recipe:

Peanut Butter Cookies from the Forties