The flavors of classic Peanut butter and Jelly sandwich in a heart shaped cookie form. Soft and chewy peanut butter and jelly shaped thumbprint cookies are so easy and fun to make. Kids love them!
My kids will not eat any sandwich except for peanut butter and jelly sandwiches. FYI, they are so picky! My kids love anything with peanut butter so when I told them we were making peanut butter and jelly cookies they got pretty excited. I shouldn’t say both of them were excited. My 3 years old doesn’t really care about baking. He just wants his toys, letters, books and my Ipad.
My 4 year old loves to help me bake, only because he likes to snatch and eat the ingredients. I had to stop him from eating all the candy eyeballs when we made the this. I had a hard time trying to get him to focus on sprinkling the cookies with the red sparkly sprinkles but noooo, he wanted to eat them. Boys will be boys…
Peanut butter dessert fans, these peanut butter heart shaped cookies were so much fun to make and not to mention Delicious! I had to make them a couple times because the first time they came out way too crumbly. I’m a soft and chewy peanut butter cookie kind of gal. I think that was the only cookie fail I had. Oh wait, I also thought the first batch was way too sweet so when I re-made them, I reduced the sugar and I also added a bit of confectioners sugar to the cookie dough. Results? Soft and chewy!
These peanut butter heart shaped cookies hold their shape pretty well too. Don’t let the shape of the hearts scare you. These are super simple cookies. To make the heart shape, all you need is a finger. Your index finger. That’s it! Using your index finger, press down on the left side ball of dough then do the same on the right side of the dough.
Once you get the first two cookies going, making the heart shapes will become easier and easier. Before you know it, you’ll be a thumbprint cookie pro! Remember to set your timer because these peanut butter and jelly thumbprint cookies cook fast. Bake the cookies for ONLY 8-9 minutes on 325 degrees Farenheit. You want the cookies to be a bit under-baked.
I used strawberry jam but feel free to use kind of jelly or jam you like. The red sugar sprinkles are optional. I added them on for a nice Valentine touch, plus what kid doesn’t love sprinkles? These peanut butter and jelly cookies would be perfect snack to pack in your kids lunch box or make a big batch, package them in cute packaging and have your kid hand them out to their teacher and classmates.
Kids love the little things in life. I love seeing the joyful look on my kids face when I make them fun treats. My kids couldn’t stop eyeballing these peanut butter and jelly cookies. I don’t blame them because these peanut butter and jelly heart shaped cookies are too sparkly red gorgeous! Both my kids go straight to the strawberry jam center first then they’ll eat the rest of the cookie haha!
The flavors of classic Peanut butter and Jelly sandwich in a heart shaped cookie form. Soft and chewy peanut butter and jelly shaped cookies are so easy and fun to make. Kids love them!
- 1/2 cup salted butter
- 1/2 cup dark brown sugar
- 2 tbsp confectioners sugar
- 1 egg
- 1 tsp vanilla extract
- 1/2 cup peanut butter
- 1/2 cup + 3 tbsp all-purpose flour
- 1/4 tsp baking soda
- 1/3 cup or more if needed strawberry jam or your choice
- red sugar sprinkles
Preheat oven to 325 degrees Fahrenheit. Line two baking sheets with parchment paper.
In a bowl add flour and baking soda and whisk well. With an electric mixer, cream together the butter and sugars on low speed until light and fluffy about 3-4 minutes remembering to scrape down the sides of bowl.
Add the peanut butter then add the eggs and vanilla extract. Add half the flour and mix until just combined then add the rest of the flour. Mix until just combined. Do not over-mix the dough. Cover the dough and let it chill in the refrigerator for 30 minutes.
Remove the cookies from the fridge and roll the dough into balls then place them on the baking sheet. The cookie dough should not be sticky but it should be firm. If it's not yet firm let it chill longer.
When working in batches place the unused dough in the refrigerator until you need to use it. You should be able to make about 20-22 cookies. Do not press down on the cookie dough. The only time you will press it down, is when you began making the heart shapes with your index finger.
To make the heart shape with your index finger, press down on the left side ball of dough then do the same on the right side of the dough.
With a small spoon, scoop a bit of the jam and fill each indentation with the jam of your choice. I prefer to use jam over jelly since jam is easier to work with. As the cookies bake the jam will flatten some so I always add a bit more of jam as soon as I take them out of the oven.
The jam will set while the cookies cool off on the stove-top. If you notice the dough getting softer once your done. Place the dough back into the fridge or you could place them in the freezer to speed things up. Let the dough firm up then bake.
Bake the cookies for ONLY 8-9 minutes, until lightly golden brown around the edges. Remove from the oven and place the cookie sheet on the stove-top. Add more jam if needed. Sprinkle cookies with red sparkling sugar sprinkles or sprinkles of your choice. Let the cookies cool completely before serving them.
Storing: Baked cookies that are covered at room temp can last up to 3 days. Up to 7 days covered in the refrigerator.
Photos inspired by by Martha Stewart