These flavorful thumbprint PB&J cookies are an instant favorite. Serve them for breakfast, as a snack, or even for dessert. With a perfect combination of crunchy, chewy, sweet, and salty, these peanut butter and jelly banana oatmeal thumbprint cookies are sure to be a hit with the whole family.
I was never the child who willingly asked for a peanut butter and jelly sandwich. Never. Peanut butter was just not my jam, no pun intended, and to this day, it still isn’t. Unlike B.O.B. Bob, who can often be tempted by any lil’ sweet treat containing peanut butter, I save my calories for desserts like crème brûlée, pie, or anything made out of puffed pastry. So for this month’s “PB&J” themed Fantastical Food Fight, I knew that one of us would be thrilled beyond belief and one of us would be like, “Meh.” Perhaps that’s a good thing. Having six-dozen “meh” cookies in your house isn’t such a bad thing when you’re attempting to eat healthier and “de-fluff.” It’s probably not such a great thing for B.O.B. Bob’s waistline, but that’s his problem, not mine.
Ingredients:
- 2 Very Ripe Bananas
- 1 (16.3-oz.) Jar Creamy Peanut Butter
- 1 Cup Unsalted Butter, Room Temperature
- 1 1/2 Cups Light Brown Sugar
- 1/2 Cup Granulated Sugar
- 2 Eggs
- 2 Tablespoons Vanilla
- 4 Cups All-Purpose Flour
- 3 Teaspoons Baking Soda
- 1 Teaspoon Kosher Salt
- 2 Cups Old Fashioned Oats
- Jam, Jelly, or Preserves
- 1 (10-oz.) Bag Peanut Butter Chips
- 1 Tablespoon Vegetable Shortening
- 1 Cup Salted Peanuts, Finely Chopped
Directions:
- Preheat oven to 350 degrees.
- Mix the bananas, peanut butter, butter, brown sugar, granulated sugar, eggs, and vanilla on medium speed for 3 minutes.
- In a medium bowl, sift together the flour, baking soda, and salt. On low speed, slowly add the flour mixture to the butter mixture until just combined.
- Fold the oats into the batter with a silicone spatula.
- Use a cookie scoop to measure out an even amount of dough, roll it into a ball, and then place it on a Silpat or parchment paper-lined baking sheet. Make a well in the middle of each cookie with your thumb and fill each well with jam, jelly, or preserves.
- Bake for 8 to 10 minutes, or until golden brown and cooked through.
- Allow the cookies to rest for 3 minutes on the cookie sheet before removing them to a baking rack to finish cooling completely.
- Microwave the peanut butter chips and vegetable shortening in a small bowl for 30 seconds. Stir and then microwave/stir for 15-second intervals until completely smooth. Drizzle each thumbprint cookie with a bit of the peanut butter mixture and then immediately garnish with a sprinkle of chopped peanuts.
- Allow to rest for 1 hour before packaging in an airtight container between layers of wax paper.
Suggestions:
- Preserves work best in this recipe. They have a thicker consistency which does not get runny when baked.
- Do not use natural peanut butter in this recipe, it has a higher oil content.
- This recipe will make at least 6 dozen cookies. If you would like to make less, cut the recipe in half.
- These cookies are not overly sweet; if you would like to make them sweeter, roll each ball of cookie dough in granulated sugar before making a well for the jam, jelly, or preserves.
Improvements:
- Add a drizzle of melted chocolate on top of these thumbprint cookies.
- Garnish with a slice of dried banana in lieu of chopped peanuts.
- CLICK HERE to find a list of all of our past cookie recipes.
Ingredients:
- 2 Very Ripe Bananas
- 1 (16.3-oz.) Jar Creamy Peanut Butter
- 1 Cup Unsalted Butter, Room Temperature
- 1 1/2 Cups Light Brown Sugar
- 1/2 Cup Granulated Sugar
- 2 Eggs
- 2 Tablespoons Vanilla
- 4 Cups All-Purpose Flour
- 3 Teaspoons Baking Soda
- 1 Teaspoon Kosher Salt
- 2 Cups Old Fashioned Oats
- Jam, Jelly, or Preserves
- 1 (10-oz.) Bag Peanut Butter Chips
- 1 Tablespoon Vegetable Shortening
- 1 Cup Salted Peanuts, Finely Chopped
Directions:
- Preheat oven to 350 degrees.
- Mix the bananas, peanut butter, butter, brown sugar, granulated sugar, eggs, and vanilla on medium speed for 3 minutes.
- In a medium bowl, sift together the flour, baking soda, and salt. On low speed, slowly add the flour mixture to the butter mixture until just combined.
- Fold the oats into the batter with a silicone spatula.
- Use a cookie scoop to measure out an even amount of dough, roll it into a ball, and then place it on a Silpat or parchment paper-lined baking sheet. Make a well in the middle of each cookie with your thumb and fill each well with jam, jelly, or preserves.
- Bake for 8 to 10 minutes, or until golden brown and cooked through.
- Allow the cookies to rest for 3 minutes on the cookie sheet before removing them to a baking rack to finish cooling completely.
- Microwave the peanut butter chips and vegetable shortening in a small bowl for 30 seconds. Stir and then microwave/stir for 15-second intervals until completely smooth. Drizzle each thumbprint cookie with a bit of the peanut butter mixture and then immediately garnish with a sprinkle of chopped peanuts.
- Allow to rest for 1 hour before packaging in an airtight container between layers of wax paper.
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MORE GREAT THUMBPRINT COOKIE RECIPES
Dark Rum Cherry Almond Thumbprint Cookies
Salted Honey Pecan Thumbprint Cookies
Honey & Balsamic Blueberry Jam Cookies
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