Peanut Butter and Jelly Thumbprint Cookies


Peanut Butter and Jelly Thumbprint Cookies

Peanut Butter and Jelly Thumbprint Cookies

Course Dessert, Snacks
Cuisine American
Keyword all purpose flour, bake, brown sugar, grape jelly, peanut butter
Prep Time 15 minutes
Cook Time 5 minutes
Freeze Time 1 hour
Total Time 1 hour 20 minutes
Servings 48 cookies
Calories 102kcal


  • 3 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup Shedd’s Spread Country Crock® Spread
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar firmly packed
  • 1/2 cup Skippy® Creamy Peanut Butter
  • 1 large egg
  • 1-1/2 teaspoons vanilla extract
  • 1/4 cup grape jelly


  • In medium bowl, combine flour, baking powder and salt; set aside.
  • In large bowl, with electric mixer, beat Spread, sugars and Skippy® Creamy Peanut Butter until light and fluffy, about 3 minutes. Beat in egg and vanilla, scraping sides occasionally. Gradually beat in flour mixture until blended. Wrap dough in plastic wrap and freeze at least 1 hour.
  • Preheat oven to 425°.
  • On ungreased baking sheets, shape by tablespoonfuls into balls and arrange. With thumb or rounded 1/4 teaspoon measure, make indentation in center of each cookie; fill each with 1/4 teaspoon jelly.
  • Bake 5 minutes or until bottoms of cookies are lightly golden. On wire rack, cool completely.
  • Makes: 4 dozen cookies


By using Shedd’s Spread Country Crock® instead of butter in this recipe, you reduce the amount of saturated fat by 1.5g and save 10 calories per serving.
Times are approximate.
Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.


Calories: 102kcal | Carbohydrates: 12g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 88mg | Potassium: 31mg | Fiber: 1g | Sugar: 5g | Vitamin A: 175mcg | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg

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