Flourless Peanut Butter And Jelly Thumbprint Cookies Food

FLOURLESS PEANUT BUTTER AND JELLY THUMBPRINTS (GLUTEN FREE)

Steps:

• Preheat oven to 350'F. Line baking sheet with parchment paper.
• With a hand mixer or stand mixer, cream together peanut butter and coconut sugar. Add in egg and baking soda and mix until fully incorporated and smooth.
• Roll into tablespoon-sized balls and place onto prepared baking sheet. Use your thumb to make an indentation in the center of each ball. Fill the center of each with a bit of jam (1/4 - 1/2 tsp).
• Bake for 12 minutes. Allow to cool completely on baking sheet. ENJOY!

FLOURLESS PEANUT BUTTER AND JELLY THUMBPRINT COOKIES (DAIRY & GLUTEN-FREE)

Steps:

• Preheat the oven to 350 degrees
• In a large bowl, combine the peanut butter, syrup, egg, baking powder, jam and cacao if using. Mix until no clumps remain.
• Line a baking sheet with parchment paper.
• Portion the cookies into seven using an ice cream scoop then lightly press down with a fork (they do not expand too much).
• Use your thumb to press a small dent into the center of the cookie.
• Bake for 3 minutes, rotate the pan and bake for another six.
• Remove from the oven and let cool on the baking sheet.
• When cooled, divide out the peanut butter topping into the cookies. Then divide the jam and lightly swirl.

FLOURLESS PEANUT BUTTER AND JELLY THUMBPRINT COOKIES

Steps:

• Preheat the oven to 350 degrees (F). Line a baking sheet with parchment paper; set aside.
• In a small bowl, combine the eggs and vanilla; mix well. Set aside.
• Place the peanut butter in a large bowl and pour in the egg-vanilla mixture. Stir with a large non-stick spatula until combined.
• Add the sugar and salt and mix well.
• Scoop out 3 tablespoons of dough then roll them together to form one large ball; repeat with all cookie dough. Place the balls 2 inches apart on the baking sheet. Gently press the balls halfway flat and use a fork to make a light crosshatch marks on the top of each cookie. Very gently press down in the center of each cookies with your thumb (not too much or you'll break the bottom of the dough). Fill each indentation with a 1/2 teaspoon of jam.
• Bake cookies for 11 minutes. Cool completely on the cookie sheet before moving, serving, or eating.

FLOURLESS PEANUT BUTTER COOKIES

Steps:

• Preheat the oven to 350 degrees F and place the racks in the upper and lower third of the oven.
• In a medium bowl, mix the peanut butter, sugar, vanilla and egg until well combined. Spoon 1 tablespoon of the mixture about 1 inch apart onto ungreased baking sheets. Flatten the mounds with the tines of a fork, making a crosshatch pattern on the cookies. Sprinkle coarse salt on top of the cookies.
• Bake until golden around the edges, about 10 minutes, switching the position of the sheets halfway through baking. Transfer to racks to cool. Repeat with the remaining dough.

FLOURLESS PEANUT BUTTER THUMBPRINTS

Steps:

• Preheat oven to 350°. Cream peanut butter and sugars until light and fluffy. Beat in eggs and vanilla. Drop dough by rounded teaspoonfuls 2 in. apart onto parchment-lined baking sheets., Bake until edges are firm, 7-9 minutes. Cool on pans 5 minutes. Press an indentation in center of each cookie with the end of a wooden spoon handle. Fill each with 1/2 teaspoon Nutella; sprinkle with salt. Remove to wire racks to cool completely.

PEANUT BUTTER AND JELLY THUMBPRINT COOKIES

Steps:

• Sift flour, baking soda, and salt together in a bowl.
• Beat butter, peanut butter, white sugar, brown sugar, and vanilla together in a separate bowl with an electric mixer until light and fluffy, 1 to 2 minutes. Scrape sides of bowl with a rubber spatula. Add egg to butter mixture and beat on medium speed until blended. Scrape side of bowl down again.
• Beat flour mixture into butter mixture on low speed until just blended. Scrape bowl and mix a few more seconds.
• Scoop dough into 2 tablespoon-sized balls and arrange on a baking sheet. Cover baking sheet and refrigerate at least 4 hours (overnight is ideal).
• Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper and arrange cookie balls atop paper.
• Bake cookies in the preheated oven until partially cooked, 11 minutes.
• Place raspberry jam in a bowl and stir until syrup consistency.
• Press a soda bottle cap into the center of each cookie until edges of cookies bulge and begin to crack, making an indentation. Fill each indentation with about 1 teaspoon jam.
• Bake cookies until edges are lightly browned, 7 minutes longer. Cool cookies completely on the baking sheet before transferring to a wire rack.

PEANUT BUTTER AND JELLY THUMBPRINT COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper and spray with nonstick cooking spray.
• Pulse the peanuts in a food processor until they are a fine meal. Add the oats, flour and salt and process until blended. Transfer to a bowl. In the food processor, combine the butter and sugar and process until light and fluffy. With the motor running, add the egg and vanilla. Process until smooth. Add half of the dry ingredients back into the processor and pulse to combine. Add the remaining half and pulse again until combined.
• Drop the cookie dough by the tablespoonful (I use an ice cream scoop) onto the prepared baking sheets, leaving about 1 1/2 inches between the cookies. Use your thumb to make a thumb print in each cookie.
• Bake until the bottoms of the cookies are lightly golden brown, 12 to 15 minutes. Cool on a wire rack.
• Stir the jelly in a small bowl to loosen it up and fill each thumbprint with about 1 teaspoon.

FLOURLESS PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Combine ingredients and drop by teaspoonfuls on cookie sheet. Bake for 8 minutes. Let cool. Recipe doesn't make very many, so you could double recipe as you desire.