PB & J Thumbprint Cookies

PB & J Thumbprint Cookies

Megan DillmanNovember 20, 2020


  • 1 ⅔ cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter
  • 2/3 cup creamy peanut butter
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1/2 teaspoon vanilla extract
  • 1 egg
  • 3/4 cup of your favorite Dillman Farm Preserves (we like Strawberry Rhubarb or Seedless Grape Preserves)


  1. Combine flour, baking soda, and salt together in a bowl.
  2. Beat butter, peanut butter, white sugar, brown sugar, and vanilla together in a separate bowl with an electric mixer until light and fluffy, 1 to 2 minutes. Scrape sides of bowl with a rubber spatula. Add egg to butter mixture and beat on medium speed until blended. Scrape side of bowl down again.
  3. Beat flour mixture into butter mixture on low speed until just blended. Scrape bowl and mix a few more seconds.
  4. Preheat oven to 350°F
  5. Scoop teaspoonfuls of dough onto ungreased cookie sheets
  6. Bake cookies in the preheated oven until partially cooked, 11 minutes.
  7. Use a teaspoon to make an indent in the center of each cookie and fill indention with preserves.
  8. Bake for 7 minutes in the oven. Allow to cool for a couple minutes on the cookie sheets before transferring to wire racks to cool completely.