This Almond Butter and Jelly Thumbprint Cookie Recipe is going to be your new favorite summer cookie! It’s a delicious combination of peanut butter cookies and jam thumbprint cookies! A nostalgic spin on a classic cookie that’s perfect for everyone to enjoy!
Why You’ll Love…
You’ll love how easy and delicious these Almond Butter and Jelly Cookies are! It’s a spin on the classic peanut butter cookies but with a nutty twist that’s perfect for anyone with an allergy!
Almond butter
I am a huge fan of nut butters, but I love the depth of flavor that almond butter has! It’s so nutty and creamy, it’s the perfect addition in these cookies! Some almond butters can have a bit of oil on the top of them, so make sure that you stir them really well before measuring out your almond butter!
You can sub in whatever nut butter you have in your pantry! I have a recipe here for Peanut Butter and Jelly Cookies that are just as delicious as these!
Substitutions and Additions:
These Almond Butter and Jelly Thumbprint Cookies are such a nostalgic spin on classic peanut butter and jelly! Here are a few substations and additions to make these cookies even better:
Nut Butter: Of course you can change out the nut butter to make sure that it works for you! Feel free to use peanut butter or sunflower butter in this recipe! Just make sure if there’s extra oil on top that you stir the nut butter really well first, before adding to the butter mixture!
Jam or Jelly options: You can change out the jam options to whatever flavor you like best! From strawberry jam to raspberry preserves, you can really use whatever you like! Just add a teaspoon of jam in the center of each cookie and you’re good to go!
Crunch on Top: I like to add sliced almonds to the top of these cookies to help the almond butter shine, but you can add whatever nuts to the top you would like! You can also add crushed graham crackers or some pretzels to add an extra salty note!
Equipment Needed:
Glass Bowl – I like to use a large mixing bowl to mix the cookie dough together! This helps make sure you have plenty of space to wipe down the sides of the bowl with a spatula so no flour is hiding on the edges or at the bottom!
Hand Mixer – I use an electric mixer to mix everything together just a bit quicker than by hand! You can also use a stand mixer with the paddle attachment!
Prepared Baking Sheets – Whenever it comes to making cookies, I always use a large baking sheet and parchment paper! Together this helps prevent the cookies from sticking to the sheet!
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Ingredient List:
See Recipe Card for Full Recipe
Step by Step Instructions:
Step 1. In a glass bowl, combine butter, almond butter, brown sugar and sugar.
Step 2. Mix together, then add in egg and vanilla extract.
Step 3: Add in dry ingredients.
Step 4. Scoop cookie dough onto a parchment-lined baking sheet. Make an indent with the back of a tablespoon, then add in jam to the middle of each cookie. Sprinkle with almonds and bake until golden brown.
Storage Instructions:
I recommend storing these cookies in an airtight container at room temperature for about 3-4 days! If you are going to freeze this recipe, I recommend freezing the cookie dough balls without the jam in the middle! When you’re ready to bake them, let them thaw at room temperature for about 30 minutes, before adding in the jam and baking according to recipe directions!
Helpful Tips and Tricks
When using a tablespoon or spoon to make an indent in the cookie dough, I like to wet my tablespoon with a little bit of water! This helps prevent the cookie dough from sticking!
If you wanted to increase the almond flavor, you could add a drop or two of almond extract! It’s pretty powerful stuff, so you only need a few drops!
?These Almond Butter Cookies with Jam are so easy to make and couldn’t be more delicious! It’s a blast of nostalgic deliciousness that pairs perfectly with a warm summer day by the pool!
Cheers!
-Holly Michelle
Almond Butter and Jelly Thumbprint Cookie Recipe
Equipment
- Hand Mixer
- Cookie Scoop
- Baking Sheet
Ingredients
- 1 1/2 cups Flour
- 1/2 teaspoon Baking Powder
- Pinch Salt
- 1 stick Butter
- 1/2 cup Sugar
- 1/2 cup Brown Sugar packed
- 1/2 cup Almond Butter
- 1 Egg
- 1 teaspoon Vanilla Extract
- 1/2 cup Strawberry Jam
- 1/4 cup Sliced Almonds
Instructions
- Preheat the oven to 350 degrees.
- Cream together butter and almond butter.1 stick Butter, 1/2 cup Almond Butter
- Then, add in brown sugar and sugar.1/2 cup Sugar, 1/2 cup Brown Sugar packed
- After the sugar has been fully incorporated, add in the egg and vanilla extract.1 Egg, 1 teaspoon Vanilla Extract
- Then add in flour, baking powder, and salt.1 1/2 cups Flour, 1/2 teaspoon Baking Powder, Pinch Salt
- Using a small cookie scoop, scoop out the dough.
- Use the back of a teaspoon to gently press a well in the cookie dough, then add in a teaspoon of jam.1/2 cup Strawberry Jam
- Place on a baking sheet, then add sliced almonds to the top of the cookies. Bake for about 15 minutes1/4 cup Sliced Almonds
- Let cool and enjoy!
