New This Month

Peanut Butter and Jelly Thumbprints


These cookies take their flavor cues from the lunch-box favorite. Any jam or jelly can be substituted for raspberry.

  • Yield: Makes 40

Source: Martha Stewart Living, October 2009


  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup smooth peanut butter
  • 4 ounces (1 stick) unsalted butter, softened
  • 1/3 cup packed light-brown sugar
  • 1/3 cup granulated sugar, plus more for rolling
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1/2 cup raspberry jam


  1. Preheat oven to 350 degrees. Whisk together flour, baking powder, baking soda, and salt. Beat peanut butter and butter with a mixer on medium speed until smooth. Add sugars, and beat until pale and fluffy. Add egg and vanilla, and beat until incorporated. Reduce speed to low. Add dry ingredients, and mix until combined.

  2. Scoop level tablespoons of dough, and form into balls. Roll each ball in granulated sugar, and transfer to parchment-lined baking sheets, spacing about 2 inches apart.

  3. Bake until cookies are puffy, about 10 minutes. Remove from oven, and make indentations in centers by pressing with the handle end of a wooden spoon. Return to oven, and bake until edges are golden, 6 to 7 minutes more. Transfer sheets to wire racks, and let cool completely.

  4. Heat jam in a small saucepan, stirring, until loosened, about 30 seconds. Spoon about 1/2 teaspoon into each indentation. Cookies can be stored in a single layer for up to 1 week.

Reviews Add a comment

  • suzi229704
    19 DEC, 2016
    My daughter absolutely loves these cookies! We have made them with all different jams and jellies and they are a game changer in this house :)
  • Alyssa Vakulchik
    28 DEC, 2014
    Haven't gotten around to making these myself, but my friend gifted us with some for the holidays. Delicious recipe!
  • Moon8
    9 FEB, 2013
    This recipe is pretty good! My husband described them as pillows of goodness. I made a small substitution: instead of white sugar I used sugar in the raw, which may have changed the texture a little. I will definitely make the again. Hot tip: use a cork from a wine bottle to make the indentations. Each cookie will have a nice round well to fill with jam.
  • Silvertabby
    19 JAN, 2013
    Is it normal to use whole bar of butter for 40pcs of cookies? Isn't it too fatty and unhealthy?
  • amherstcook
    13 JAN, 2013
    Delicious! I personally like the texture WITH seeds in the raspberry jam, but each to their own! I would think any flavor of jam, seeded or seedless, would be nice. One suggestion would be to keep an eye on the cooking during the first phase. If the outside begins to crisp a tiny bit, they crack and break when the indentation is made. I cut the initial cooking time by two minutes, and increased the time to finish them to the right color.
  • Sandra7824
    27 JUL, 2011
    Yum! Well-liked and will make again!!
  • gracemliu
    22 JUL, 2011
    These were super tasty. Could not stop eating them.
  • WendyLL
    18 JUL, 2011
    I might disagree with using seedless jam. I have not made these, but I have a wonderful cake recipe with 4 fillings, one being rasberry jam with whipped cream. I made it with seedless one time and didn't like it nearly as much as with the seeds. However many people with problems with seeds would prefer the seedlass.
  • AnneN
    16 JUL, 2011
    Shame on you Martha! You should tell your readers to use SEEDLESS raspberry jam for these and any other baked good that calls for it. There's nothing more annoying than eating a sweet treat and dealing with the seeds!
  • pancakesx
    13 FEB, 2010
    These were easy and delicious. I underbaked them by 2-3 minutes and they were perfect. Don't wait until they are visibly golden brown. I used strawberry preserves and microwaved it for a few seconds to thin it out. I also cut the recipe in half and got 18 cookies.