PB & J Thumbprints

PB&J Thumbprints

This recipe elevates the traditional peanut butter and jelly to a whole new level. These cookies are honestly a life changing experience. I will never settle for a traditional peanut butter cookie again.

I never was a huge peanut butter fan, it’s my boyfriend who loves the stuff. When Gordon Ramsey did these cookies on his home cooking show I got the big puppy dog eyes, so I skeptically whipped up a batch using a variation on Chloe Coscarellis’s peanut butter cookie recipe. Needless to say they turned out AMAZING and everyone at our family Christmas loved them.

A sophisticated, modern take on the peanut butter cookie. Trust me you will never look back.

Makes about 45 cookies.


2 1/2 cups all-purpose flour
1/2 tsp baking soda
1 tsp salt
1 cup peanut butter
1/2 cup cashew butter*
1 cup vegan margarine
2 cup brown sugar
4 tsp vanilla
4 tbsp water
Cashew butter*
Strawberry jam**
Coarse sugar***


1. Preheat the oven to 350oF. Line 2 or 3 large baking sheets with parchment paper.
2. In a medium bowl whisk together flour, baking soda and salt. Set aside.
3. Using an electric mixer, beat peanut butter, cashew butter, margarine, brown sugar, vanilla and water until fluffy.
4. Slowly beat in the flour mixture. The mixture will be crumbly but should hold together when pressed together. Add a small amounts of water if it’s still too dry.
5. Take a scoop of dough and roll into a ball. Place on the baking sheet and press the ball so the top is flat. Using your thumb press a deep hole into the middle of the cookie (you want room for lots of jelly). The edges of the cookie may split as you do this so just press it lightly back together so the edges are smooth and round.
6. Using the back tip of a spoon, scoop a bit of cashew (or peanut) butter into the bottom of the hole.
7. Using a spoon scoop a generous portion of strawberry jelly on top of the cashew butter in the center of the cookie. It can be a small hill of jam because the jam will cook down.
8. Sprinkle coarse sugar on the jam center. I added this bit because it makes the center like those fruit cream cookies made by Peak Freans and it makes the jam less sticky so you can stack the cookies into containers afterwards.
9. Bake for abut 12 to 14 minutes.
10. Let cookies cool for about 5 minutes before removing them from the baking sheet or you risk losing the centers of your cookies. Allow them to finish cooling on wire racks.

* You can use all peanut butter, but I like the addition of the cashew butter because cashews are delicious.
** Use organic jam or if you have to end up running to the corner store, like I did, Smuckers is one of the only brands that doesn’t use high-fructose corn syrup.
*** Or just regular organic white sugar


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s