These thumbprint cookies come together with just FIVE ingredients and in ONE bowl—-they’re the PERFECT late night baking treat (or anytime treat really!). Since there is no butter or eggs in this recipe, it’s FULLY Vegan and one that you’ll want to keep in your back pocket.

We’ve ALL been very into baking at home lately and I’m no exception. I’ve been baking up a storm the past few months but I’ve definitely started to waiver on that a bit. I’m no longer finding myself baking elaborate breads and cakes BUT I do still have a strong sweet tooth and have been reaching for super simple baked goods like these Peanut Butter & Jelly Thumbprint Cookies.

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These bad boys can be made and in the oven in just under 10 minutes and using FIVE simple ingredients and I LOVE that!

top down shot of thumbprint cookies hat each have a dollop of red jam on top. The middle cookie has a bite taken out of it

If you’re not much of a peanut butter fan, then these cookies are NOT for you. I have plenty of other cookies that you should go check out though!

However, if you’re one of the masses who are as obsessed with peanut butter as I am (??‍♀️) then proceed forward!

And before you ask, he answer is YES, you can use other kinds of but/ seed butters!

peanut butter thumbprint cookies with a dollop of strawberry jam on top. Up close shot of one cookie being held with several cookies in the background

I’ve only tested these with peanut butter BUT I think that almond butter, cashew butter, sunflower butter, etc would work great!

The 5 ingredients in these thumbprint cookies:

  1. Peanut butter– I used a creamy natural peanut butter (the kind that needed stirring) and that’s what I suggest using for these cookies. You can, however, make these using a no stir peanut butter but you might end up needing to add a splash of milk (any kind!) to the dough if it’s too dry.
  2. Jam/ jelly– really anything works well here. I tested these with strawberry jam and again with raspberry jam. But really, any kind of jam will work well! Use whatever you would typically use on a peanut butter and jelly sandwich.
  3. Flour– I’ve only tested this with all purpose flour. If you want to make them gluten free, the only kind of flour that I can recommend is a gluten free 1-1 flour. I have NOT tested these with almond flour, oat flour, or anything like that.
  4. Baking powder
  5. Baking soda
baking tray lined with parchment paper that's filled with peanut butter thumbprint cookies each that has a dollop of red jam on top

Like many peanut butter cookies, these cookies are a little on the drier side. However, it works out perfect when you get a bit of the cookie AND the jam in each bite. OMG SO GOOD!

If you end up making these cookies, PLEASE snap a photo and tag me on Instagram @foodwithfeeling! I always love to see what y’all are making and how you like the recipe.

peanut butter thumbprint cookies with a dollop of strawberry jam on top. Up close shot of one cookie with several cookies in the background

More vegan desserts you’ll love:

See how to make the cookies here:

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jam thumbprint cookies

Peanut Butter & Jelly Thumbprint Cookies

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  • Author: Brita Britnell
  • Total Time: 21 minutes
  • Yield: 14 cookies 1x
  • Diet: Vegan


FIVE ingredient thumbprint cookies that come together in ONE BOWL!


  • 1 cup of all purpose flour
  • 1/2 teaspoon of baking soda
  • 1/2 teaspoon of baking powder
  • 1 cup of creamy natural peanut butter*
  • 3/4 cup of jam or jelly of choosing, divided (I used a strawberry jam!)


  1. Pre-heat the oven to 350 degrees F and line a large baking sheet with parchment paper.
  2. In a large bowl, sift together the flour, baking soda, and baking powder.
  3. Mix in the peanut butter and 1/2 cup of the jam (reserving 1/4 cup for topping) until fully combined. If your dough seems overly dry and you can’t quite mix in all of the flour, add in a splash of milk.
  4. Take 2 tablespoons of the dough and roll into a ball and then flat the balls so that they’re in a cookie shape that’s about 1/2 an inch thick. Please on your prepare cookie sheet. They won’t really spread so no need for too much space between cookies.
  5. Bake for 8 minutes. Remove from the oven and make a thumbprint sized dent in the center of each cookie. You can do this with your finger or the back of a round measuring spoon as you see in my video. Fill each dent with a bout 1 teaspoon of the jam. Bake for 8-10 additional minutes or until a light golden brown around the edges.
  6. Let cool and ENJOY!


*For the peanut butter: 1) chunky works but I think that creamy works better. 2) I prefer the creamy natural peanut butter (that kind that you have to stir) BUT you can use no stir peanut butter in this as well. If the dough is too dry, you can try adding a splash of milk

  • Prep Time: 10 minutes
  • Cook Time: 16 minutes
  • Category: cookies
  • Method: baking
  • Cuisine: american