Peanut Butter and Jelly Thumbprint Cookies


  • 1 cup unsalted butter, room temperature
  • ¾ cup granulated sugar
  • ¾ cup light brown sugar, packed
  • 1 ½ cup peanut butter, smooth or crunchy
  • 2 eggs
  • 2 cup all-purpose flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 cup jam, any flavor
  • Cream butter and both sugars together in a medium mixing bowl until light and fluffy, about 5 Minutes in a stand mixer with a paddle attachment.
  • Mix in peanut butter and eggs until thoroughly combined.
  • In a separate bowl, combine flour, baking powder, and salt.
  • Slowly incorporate the flour mixture into the peanut butter mixture.
  • Line the air fryer basket with parchment paper. Preheat on Air Fry Function at 340°F for 8 Minutes.
  • Using a cookie scooper or spoon, drop 1 tbsp of batter at a time into the basket, leaving 1 ½ inches in between each ball. Do not overcrowd the basket or the cookies will bake into one another.
  • Press your thumb into the center of each cookie to create an indentation, careful not to poke through to the bottom. Bake cookies for 8 to 10 Minutes, or until golden and crispy on the edges.
  • Remove the parchment paper with the cookies still on it. Working quickly, indent each cookie again. Cookies will firm up while cooling. Continue with another batch while the first cools.
  • Once the cookies have cooled, dollop 1 tsp of jam into the center indentation. Serve at room temperature.
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