Peanut Butter and Jelly Thumbprint Cookies – Holiday Baking with Pompeian Grapeseed Oil Spray

Tracking PixelThis is a sponsored post written by me on behalf of Pompeian Grapeseed Oil Spray.

Peanut Butter Jelly Thumbprint Cookies

It may sound corny, but one of the most important ingredients in holiday baking is love.  For me, that means going as far as making cookies that I don’t personally like at ALL just because those I love enjoy them and I like to see everyone happy – especially in this special season.  The number one example of that is Peanut Butter and Jelly Thumbprint Cookies.

Personally, I don’t like Peanut Butter and Jelly Thumbprint Cookies AT ALL!  The reason is that I’m not a fan of jelly, especially in baked goods.  For me there is nothing much sadder than reaching into a box of a dozen donuts and realizing the only ones left are jelly filled.  (Yes, that one should be hash-tagged with #FirstWorldProblems.)  So, despite being anti jelly in baked goods, my husband’s very favorite holiday cookie is Peanut Butter and Jelly Thumbprints.  So what do I do every year?  I make them.


This year I had a little help to make the baking even easier.  Pompeian Grapeseed Oil, imported from France, has a light flavor with a high smoke point. Pompeian Grapeseed Oil Spray is an all-natural cooking spray perfect for sautéing, grilling and stir frying.  It has no preservatives, no propellants, no additives and no cholesterol.  It’s also naturally gluten-free.


Peanut Butter and Jelly Thumbprint Cookies

1 1/4 cups flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3/4 cup peanut butter – smooth is best
1/2 cup butter, softened
1/3 cup brown sugar
1/3 cup white sugar
1 egg
1 tsp vanilla
1/2 cup jelly or jam (strawberry looks Christmassy, but I like grape to add color variety to a tray of assorted Christmas cookies)

PB and J Thumbprints

Heat oven to 350 degrees. Prepare baking sheetcookie sheets by spraying with Pompeian Grapeseed Oil Spray and dusting lightly with flour. Blend together flour, baking soda and powder and salt and set aside. Beat butter and peanut butter with an electric mixer until smooth. Add sugars and beat until fluffy. Blend in egg and vanilla. Add in the flour mixture and stir until combined.

Place additional white sugar in a small bowl. Form balls using 1 Tablespoon of dough for each cookie. Roll the balls in the sugar and then place on prepared cookie sheets about 2 inches apart.  Use the handle of a wooden spoon to press a hole into the top of each cookie.

Thumbrpint Cookies

Bake for appx 12 minutes or until puffed up and edges are just beginning to brown. Remove cookies. If the dents have “closed up” too much, re-dent them again. (I used the back of a 1/4 tsp measuring spoon and it was perfect.)  Allow to cool completely on wire racks.

Put about 1/2 tsp of jelly in the dent on each cookie. Enjoy!

Peanut Butter Jelly Thumbprint Cookies


Pompeian Baking for Better Challenge:  Pompeian has partnered with celebrity pastry chef and executive chef of Charm City Cakes, Duff Goldman, for the Baking for Better Challenge. Now through December 6, you can enter for your chance to win a $5,000 donation in your name to a food bank of your choice and and a Pompeian gift basket to continue baking better all year long!  To enter:
1. Follow @Pompeian on Instagram –
2. Upload a photo to Instagram showing how you are bettering your baked goods with Pompeian Grapeseed Oil Spray
3. Include the hashtag #Bake4Better and tag @Pompeian in the photo caption

For the Baking for Better official rules, please visit  Coupons for Pompeian products can be found at

This is a sponsored post written by me on behalf of Pompeian Grapeseed Oil Spray.




About Chrysa

Chrysa is the founder and owner of, a site dedicated to living a fabulous life on a frugal budget. Her approach is that by spending less on the boring everyday stuff, you can have more money to splurge on the things you REALLY want, whether it’s travel, fashion, electronics – you name it! Chrysa is married, has a 9-year old nephew she dotes on, as well as three lovable cats and a big sweetie of a German Shepherd.


  1. I actually prefer to make cookies that I don’t like, because then I am not tempted to eat too many! These look yummy! I have never used grapeseed oil, I will have to look for it.

  2. These look delicious! My son would love them.

  3. Yum! These look delicious. I have never tried grape seed oil. I use Pompeian Olive Oil all the time. I am going to have to try it out.

  4. I frequently bake peanut butter cookies, but have never tried making them with jelly as the thumbprint filler – I will have to give that a try!

  5. Never thought of putting jelly in my peanut butter cookies – although I have filled them whith chocolate before….

  6. I totally agree that love is the most important ingredient in baking. I have used this grapeseed oil and am such a fan of it. Great recipe!

  7. These look amazing! I can’t wait to try making them

  8. Oh, yum! I’m not a big peanut butter fan, but for some reason, I just love the cookies. And adding jelly, even better!

  9. Aaaww.. I love that make them even if you’re not a fan of jelly filled stuff. But these look so goood!

  10. I’m not a fan of jelly in baked goods either (I’ve totally experienced the disappointing moment when the only donuts left in a box are jelly-filled!). If I did like jelly in baked goods, I’m sure I’d like these, though, because I LOVE peanut butter cookies!

  11. Jen Rodrigues says:

    Never tried these with Jelly. So use to just using Hersey kisses. This sounds so good. thanks for sharing.

  12. judy gardner says:

    these sound wonderful! i love thumbprint cookies!

  13. My problem making peanut butter cookies is that I tend to eat more cookie dough than cookies. I think I’d like them with blueberry jam.


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