Yield: 24 cookies

Thumbprint Cookies

Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes

Delicious cookies for the holidays!! Peanut Butter and Jelly Thumbprint cookies; so good the adults may not share!


  • ½ cup unsalted butter, softened
  • ¼ cup light brown sugar, packed
  • 1 large egg, divided
  • ½ teaspoon almond extract
  • 1 cup all-purpose flour
  • ¼ teaspoon kosher salt
  • 1 cup chopped peanuts
  • 3 Tablespoons red jelly
  • 3 Tablespoons green jelly


  1. In a large mixing bowl, blend butter, sugar, egg yolk and almond extract. Add in flour and salt until completely combined. Shape dough into 1 inch balls.
  2. In a small bowl, whisk egg white until frothy. Place chopped nuts into a separate small bowl.
  3. Dip each ball into egg white then roll in nuts (pressing gently so they stick). Place on a parchment paper lined baking sheet. Using thumb, gently press the center of each cookie to make an indent. Place about a teaspoon of jelly into each indent.
  4. Bake in a 350 degree oven for 12-14 minutes, until nuts begin to brown. Cool completely. Store in airtight container at room temperature for about 5 days. ENJOY.


  • When it comes to jelly, less is more in this recipe. One teaspoon may not sound like a lot, but I promise you it's plenty for each cookie. Too much jelly will spill out and burn as the cookies bake.
  • To make evenly shaped cookies, use a tablespoon to evenly measure the dough into one inch balls. You can also use a food scale, if you have one.
  • These are such fun Christmas cookies for the kids to help with! They will love making the thumbprints and spooning in the jam.
  • Nutrition Information:



    Serving Size:


    Amount Per Serving: Calories: 108Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 18mgSodium: 43mgCarbohydrates: 10gFiber: 1gSugar: 4gProtein: 2g

    *Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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