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  • Peanut Butter-and-Jelly Thumbprint Cookies

Peanut Butter-and-Jelly Thumbprint Cookies

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Prep Time
Total Time

2 doz. or 12 servings, 2 cookies each

These yummy Peanut Butter-and-Jelly Cookies turn a favorite childhood sandwich into a tasty treat.

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What You Need

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Make It

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  • Heat oven to 325°F.
  • Mix peanut butter, 1/2 cup sugar and egg until well blended. Roll into 24 balls; coat with remaining sugar. Place, 2 inches apart, on baking sheets. Use thumb to press down center of each ball; fill with jam, adding about 1/2 tsp. to each.
  • Bake 20 min. or until lightly browned. (Do not overbake.) Cool 5 min. on baking sheets; transfer to wire racks. Cool completely.
  • Melt chocolate as directed on package; drizzle over cookies. Let stand until chocolate is firm.

How to Fill Centers of Dough Balls with Jam

Spoon jam into small plastic bag; cut off one corner from bottom of bag. Squeeze jam from bag into centers of dough balls.

Make Ahead

Cooled cookies can be stored in airtight container or freezer-weight resealable plastic bag in freezer up to 1 month. Thaw at room temperature before serving.


  • 2 doz. or 12 servings, 2 cookies each

Nutritional Information

Serving Size 2 doz. or 12 servings, 2 cookies each
Calories 200
% Daily Value
Total fat 11g
Saturated fat 2.5g
Cholesterol 15mg
Sodium 110mg
Carbohydrate 22g
Dietary fiber 2g
Sugars 18g
Protein 6g
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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