Let's think back to those classic flavor pairings we all loved when we were a kid, and probably still do. My favorite, even to this day is a peanut butter and jelly sandwich. I took the beloved flavors of peanut butter and jam and turned it into a cookie form, with just three ingredients! Oh, and the jam? We added a little oomph with some fig jam. Yes, this peanut butter and fig jam thumbprint cookie recipe is exactly what our inner kid needs, and takes no time to make!
These cookies are great all year round, but taste even sweeter during a holiday like Rosh Hashanah, Hanukkah, Thanksgiving, or Christmas!
I'm a big cookie fan, and love making my triple threat cookies or my soft and chewy oreo cookie bars, so of course, I had to add in a peanut butter one.
What are the ingredients for this recipe?
My favorite part about making this recipe - aside from the fig jam in the center - is that this recipe only calls for 3 ingredients!
- Peanut Butter
- Fig Jam
See the recipe card below for more information about quantities.
How do I make this recipe?
The steps for this recipe couldn't get any easier than mixing, forming, filling, and baking! Here's how we do it:
Preheat the oven to 350º and line a baking sheet with parchment paper. In a large bowl, combine the peanut butter, sugar, and egg until it forms a soft dough.
Roll the dough into a golf-sized ball and lay onto the baking sheet.
Press down into the center of the cookie dough with the back of tablespoon to create the indent for the jam.
Fill the middle of each of the cookies with 1-2 tablespoon of fig jam, then bake in the oven for 15 minutes. Let cool completely (at least 20-25 minutes) before serving as the centers will be very soft and can break easily.
HINT: The cookie dough will appear soft, but have no fear, it will bake and firm up. Be sure to let the cookies cool COMPLETELY otherwise they will fall apart.
Recipe Swaps and Substitutions
If you're planning on making this recipe for family or friends, but know that there are some allergens, of course I'm happy to provide some easy swaps and subs to make this recipe allergy-free!
- Peanut Butter - Swap out for almond butter, or Sun Butter!
- Sugar - You can even use coconut sugar if you don't want to add in the cane sugar for this.
- Jam - if you're not a fig fan, you can easily use whatever type of jam you'd like. Grape, raspberry, blackberry all work really well!
Recipe Variations and Serving Suggestions
While these cookies are meant to be a 3 ingredient cookie with just the basic filling of jam, you can make these your own with these fun variations, and serve them in a bunch of different settings.
- Add Nutella - You can drizzle a little nutella on top of these cookies for added hazelnut, chocolatey flavor.
- Cinnamon - Add a dusting of cinnamon to the cookies before adding the jam!
You can serve these cookies for:
- After dinner
- Lunchtime snack
- Festive holiday gathering
Kitchen Tools and Equipment
The most important kitchen tool I highly recommend is a scale for anyone who likes to bake, even if not professionally. The reason for the scale is because one cup for me may not be one cup for you. There's lot of methods out there for measuring dry, or even wet, ingredients, but I am here to tell you having a scale is a game changer. I like my Zwilling digital scale, (affiliate link) but you can find many more on Amazon, Sur La Table, or even Target.
If you are not using a scale: Use the scoop and level method: Scoop the peanut butter into a measuring cup until it fills the entire cup, the level it off by scraping the excess with a butter knife back into the container.
Other common kitchen tools include:
- Cookie scoop
- Measuring spoons and cups
- Mixing bowls
- Baking sheet
How do I store these cookies? Can I freeze them?
You can store any cookies in a plastic or glass container and can be left on the countertop for up to 5 days.
If you have leftover or want to make a batch for another day, freeze the cookie dough in an air tight freezer storage bag and be sure to label the date in which the dough was formed. Also, indicate the bake time and temp: bake at 325º for 18 minutes.
Hungry for more?
Looking to pair these cookies with something? Try out these yummy dinners
Peanut Butter and Fig Jam Thumbprint Cookie Recipe
- 1 baking sheet
- 1 large mixing bowl
- 1 spatula
- 1 whisk
- 1 Cookie scoop
- 1 tablespoon for indenting the cookie
- 1 Scale optional, but recommended!
- measuring cups
- 240 grams creamy peanut butter 1 cup
- 100 grams cane sugar ½ cup
- 1 large egg
- ½ cup fig jam
- Preheat the oven to 350º and line a baking sheet with parchment paper.
- In a large bowl, combine the peanut butter, sugar, and egg until it forms a soft dough.
- Roll the dough into a golf-sized ball and lay onto the baking sheet.
- Press down into the center of the cookie dough with the back of tablespoon to create the indent for the jam.
- Fill the middle of each of the cookies with 1-2 tablespoon of fig jam, then bake in the oven for 15 minutes.
- Let cool completely (at least 20-25 minutes) before serving as the centers will be very soft and can break easily.