Peanut Butter and Jelly Thumbprints
Prep time
Cook time
Total time
A butter base cookie rolled in honey roasted peanuts and topped with creamy peanut butter and jam. A perfect replica of a Peanut Butter and Jelly Sandwich.
Serves: 24 Cookies
  • ½ cup unsalted butter, room temperature
  • ¼ cup granulated white sugar ( I used NuNaturals Tagatose)
  • 1 large egg, separated
  • ½ teaspoon pure vanilla extract
  • 1 cup whole wheat pastry flour
  • ⅛ teaspoon salt
  • ½ cup honey roasted peanuts, chopped small
  • ¼ jam, your favorite kind, I used Sugar Plum
  • ¼ cup peanut butter
  1. Preheat oven to 350 degrees
  2. Line two baking sheets with parchment paper
  3. In a medium bowl add flour and salt, mix until combined; set a side.
  4. In a large bowl beat butter and sugar. Beat in egg yolk and vanilla extract. Add flour mixture, and beat until combined.
  5. In a small bowl, add egg whites and mix until frothy. On a plate add chopped nuts.
  6. Roll dough into 1" balls. Roll into egg mixture then into nuts. Place on baking sheet and make a thumb print into the middle ( I used the back of a teaspoon)
  7. Bake in oven for 8 - 10 minutes or until nuts are lightly brown.
  8. Place on cookie rack to cool. Once cool, evenly divide the peanut butter into the thumbprint, then top with jam.
Calories per cookie with NuNaturals: 92.6, Fat: 6.6, Cholesterol: 18, Sodium: 33.3. Potassium: 4.3, Carbs: 8.2, Fiber: 1.1, Sugar: 1.3, Protein: 2

Calories per cookie with sugar: 97.6, Fat: 6.6, Cholesterol: 18, Sodium: 33.3. Potassium: 4.3, Carbs: 8.3, Fiber: 1.1, Sugar: 3.4, Protein: 2
Nutrition Information
Serving size: 1 Cookie
Recipe by Peanut Butter and Peppers at