I loooove baked jam.  I love it in oatmeal bars and in cookies, because some of the water evaporates when it gets baked, leaving a chewy consistency that is quite nice.

Baked jam is even yummier when it’s on a cookie…Mr. ABC Chef said, “What if instead of peanut butter and chocolate, you did PB&J? And really, that stands for peanut butter and jam, because jam >>> jelly. Here is the result of his idea.  Oh yea, if you detest peanut butter (I actually know someone who does!!), you can be peanut-butter-free and still have your chewy jam, if you use this recipe instead.

peanut butter jelly jam cookies

Peanut Butter and Jam Thumbprints

adapted from Serious Eats

Makes about 4 dozen

1 1/4 cup (150 g) all purpose flour

1/2 tsp salt

1/2 tsp baking powder

1/2 tsp baking soda

7 Tbsp (100 g) butter, room temperature (70F)

2/3 cup (132 g) packed brown sugar

1 cup (256 g) real peanut butter

1 egg

1 1/2 tsp vanilla extract

1/3 to 1/2 cup jam of your choice- I like raspberry or boysenberry


1) Like all good cookie recipes start…mix the dry ingredients together- flour, salt, baking powder, baking soda.

2) Cream butter and sugar together until the sugar is evenly dispersed and the butter/sugar is creamy.  Add peanut butter and mix well again.

3) Mix the egg and vanilla extract with the peanut butter mix.

4) Add the dry to the wet- add flour and stuff, to peanut butter and such. Mix until everything is just combined evenly, with no flour specks.

5) Divide the dough into 1 inch diameter balls and drop onto parchment paper-lined or Silpat-lined baking sheets, making sure to leave at least 2 inches between each.

6) For each ball of dough, use your index finger to make a little crater/thumbprint, that goes deep, but does not poke through so thinly that you can see the sheet pan.

7) Use 1/4 or 1/2 tsp measures to drop jam into each crater.

8) Refrigerate, covered, for at least 1 hour, or a day is fine, too.

9) On baking day, preheat the oven to 375. Bake for 10 to 12 minutes, until the dough has set and looks dry.

10) Cool before eating, if you can resist. These are really hot because of the moisture in the jam, so don’t burn your tongue if you decide to sneak one while they are still warm (I speak from experience).



-For best results, use the real stuff. As in, peanut butter that is peanuts + salt, or just peanuts. If you want to be grossed out, read the ingredients labels on ‘typical’ commercial peanut butter. I would not like hydrogenated oils in my peanut butter!

-If you must, use jelly 🙂

-Please don’t skip the refrigeration part, and make sure your butter is actually room temperature and not melted. If you do, prepare for your cookies (and faces) to look like this:thumb