Sweet Imprints: Peanut Butter and Jelly Chocolate Thumbprint Cookies Recipe

Pop quiz! What's delicious?

A. Thumbprint cookies.
B. Chocolate
C. Peanut Butter and Jelly
D. All of the above

The answer is D, and even further, they're better when all put together, at once. Case in point: buttery chocolate thumbprint cookies filled with peanut butter and jelly! A twist on several classics, I recently made these and based on how quickly they got eaten, I'd say that they were a big (sweet) success.

Peanut Butter and Jelly Chocolate Thumbprint Cookies


  • 3/4 cup all purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1/4 cup unsalted butter
  • 1/4 cup sugar
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons light cream


  1. Preheat your oven to 400°F.
  2. Mix the flour, cocoa, and salt in a large bowl. Set to the side.
  3. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter until it is light and fluffy.
  4. Stir in the sugar and vanilla until incorporated.
  5. Add the cream, mixing until it forms a stiff dough.
  6. Break off a piece of dough and roll into a ball about 1 to 1 1/2 inches in diameter. Using your hand, gently flatten (it's ok if they crack lightly on the sides) and using your thumb, press an indent in the center. Repeat with the remaining dough. Place the cookies on two parchment-lined baking sheets, leaving about 1 1/2 inches between each cookie. In the center of each cookie, put either a small dollop of peanut butter or jelly. I alternated both, and even put both peanut butter and jelly in a few.
  7. Bake until lightly browned (since the dough is fairly dark, look for a dull finish on top) and firm to the touch, 18-24 minutes. Transfer to wire racks to cool.