Peanut Butter Jelly Thumbprint Cookies Food

PEANUT BUTTER AND JELLY THUMBPRINT SHORTBREAD COOKIES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C); line a baking sheet with parchment paper.
• Beat the butter and sugar with an electric mixer in a large bowl until smooth; add the vanilla and continue to beat. Mix in the flour mixture until just incorporated. Roll dough into 1 1/2-inch balls and arrange on prepared baking sheets. Make a small hole in the center of each ball, using your thumb and finger; fill the holes with grape jam.
• Bake in the preheated oven until lightly browned, about 14 minutes; allow to cool on baking sheet for 1 minute.
• Put the peanut butter in a microwave-safe bowl, and cook in a microwave oven until soft for 10 - 30 seconds, checking every 10 seconds. Be careful not to overheat the peanut butter; do not let it bubble. Stir the vegetable oil through the heated peanut butter; drizzle over the warm cookies.

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.

PEANUT BUTTER JELLY COOKIES

Steps:

• Heat oven to 180C/160C fan/ gas 4 and line two baking sheets with parchment. Cream the butter, peanut butter and sugars together until very light and fluffy, then beat in the egg and vanilla. Once combined, stir in the flour, chopped peanuts, bicarb and ¼ tsp salt.
• Scoop 10 large tbsps of the mixture onto the trays, leaving enough space between each to allow for spreading. Make a thumbprint in the centre of the cookies and fill each with 1 heaped tsp raspberry jam (you could make your own jam for this). Bake for 10-12 mins or until firm at the edges but still soft in the middle - they will harden a little as they cool. Leave to cool on the tray for a few mins before eating warm, or transfer to a wire rack to cool completely. Will keep for three days in an airtight container.

PEANUT BUTTER AND JELLY THUMBPRINTS

Steps:

• Preheat oven to 350 degrees. Whisk together flour, baking powder, baking soda, and salt. Beat peanut butter and butter with a mixer on medium speed until smooth. Add sugars, and beat until pale and fluffy. Add egg and vanilla, and beat until incorporated. Reduce speed to low. Add dry ingredients, and mix until combined.
• Scoop level tablespoons of dough, and form into balls. Roll each ball in granulated sugar, and transfer to parchment-lined baking sheets, spacing about 2 inches apart.
• Bake until cookies are puffy, about 10 minutes. Remove from oven, and make indentations in centers by pressing with the handle end of a wooden spoon. Return to oven, and bake until edges are golden, 6 to 7 minutes more. Transfer sheets to wire racks, and let cool completely.
• Heat jam in a small saucepan, stirring, until loosened, about 30 seconds. Spoon about 1/2 teaspoon into each indentation. Cookies can be stored in a single layer for up to 1 week.

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.
• Using a sieve, sift into a small bowl, the flour, salt, and baking soda and set aside.
• Using an electric mixer, cream the butter and sugar together well. Then add the peanut butter and mix thoroughly.
• Then add the egg and vanilla and whisk into the dough. Gradually add the flour mixture making sure that the ingredients are well incorporated.
• Begin to form 1-inch balls using a rounded tablespoon and place on a baking sheet. Once the balls are formed, press each ball down slightly with your thumb, leaving a small indentation in the centre of each cookie.
• Bake until the bottom of the cookies are slightly golden, about 5-6 minutes. Remove from the oven and further define the thumbprint indentation. Fill each cookie indentation with the jam, jelly, or fruit preserve of your choice. I used a generous (¼ tsp measuring spoon) amount of jam for each cookie.
• Then, bake for an additional 3-5 minutes until the cookies are golden-brown. Let cool on the baking sheet before eating.

PEANUT BUTTER JAM THUMBPRINTS

Steps:

• Whisk the flour, baking soda, and salt together in a medium bowl. Set aside.
• In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until smooth, about 1 minute. Add the brown sugar and granulated sugar and beat on medium-high speed until creamed, about 2 minutes. Add the egg and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine. On medium-high speed, beat in the peanut butter and vanilla until combined.
• Add the dry ingredients to the wet ingredients and mix on low until combined. Dough will be thick and soft. Cover and chill the dough for at least 1 hour (and up to 2-3 days) in the refrigerator.
• Remove dough from the refrigerator and roll into balls, 1 scant Tablespoon (5/8 ounce or 18g) of dough each. Roll each ball into crushed peanuts. Indent your thumb or the bottom end of a rubber spatula or wooden spoon into the center of each dough ball to make a crevice. Place each on 1 or 2 large plates or a lined large baking sheet. Loosely cover the dough balls and chill for 2 hours (and up to 2 days).
• Preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats.
• Remove dough balls from the refrigerator and arrange on the baking sheets 3 inches apart. Spoon heaping 1/2 teaspoon of jam into each indent.
• Bake for 11-13 minutes or until lightly browned on the sides. The jam won't look completely set, but will set as the cookies cool. Mine usually take the full 13 minutes.
• Remove from the oven. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
• You can melt the white chocolate in a double boiler or the microwave. If using the microwave: place the chopped white chocolate in a medium heat-proof bowl. Melt in 20 second increments in the microwave, stirring after each increment until completely melted and smooth. Stir in peanut butter and drizzle lightly over cookies. Allow the drizzle to set completely at room temperature for about 30 minutes or in the refrigerator for 15 minutes.
• Cookies stay fresh covered at room temperature for 2 days or in the refrigerator for up to 1 week.

PEANUT BUTTER & JELLY THUMBPRINT COOKIES

Steps:

• Preheat oven to 300°.
• In a large bowl, mix sugar and butter.
• Add vanilla and egg, mixing well.
• Stir in flour and salt.
• Drop by rounded teaspoonfuls onto ungreased cookie sheet.
• Make indent in cookie with finger.
• First put about 1/4 tsp peanut butter in cookie; top peanut butter with about 1/4 tsp strawberry jam, filling indentation.
• Bake at 300° for 20-25 minutes or until edges are golden.
• Remove immediately from cookie sheet and cool on wire rack.

PEANUT BUTTER & JELLY THUMBPRINT COOKIES

Steps:

• Preheat your oven to 350 degrees Fahrenheit.
• To the bowl of a stand mixer with the paddle attachment affixed or to a medium-size mixing bowl (using a hand mixer), add the peanut butter and sugar. Cream together with the mixer until fluffy, about 2 minutes.
• Add the almond milk and vanilla extract. Mix on low at first (so it doesn't splash) and then medium speed until well-combined, about 30 more seconds.
• Sift the flour, baking powder, and sea salt over the top of the wet ingredients. Mix on low speed just until combined. The dough will be very stiff and even a little crumbly.
• Use a tablespoon measure to scoop out dough (I use a heaping tablespoon of dough per cookie). Press the dough together with your hands then carefully shape into a ball. Place on cookie sheet. Repeat with remaining dough, keeping 2-3 inches between cookies.
• Bake until slightly puffed and golden on the bottom, about 10 minutes.
• Remove baking sheet from oven and immediately, while the cookies are still hot, use a rounded teaspoon to press an indent into the middle of each cookie. Let cookies continue to cool on the baking sheet for about 10 more minutes, then transfer to a cooling rack to cool completely.
• Add a scant teaspoon of jam to the middle of each cookie.
• Make the icing. In a small bowl, whisk together the peanut butter, almond milk, and vanilla. Add the powdered sugar and, using a fork, stir until combined. You may need to add a teaspoon or two more of the milk to get to a thick, paste-like consistency.
• To ice, set the cooling rack of filled cookies over some paper towels. Spoon the icing into a ziploc bag and snip the corner off. Squeeze lines of icing over the cookies. Let sit for about 15 minutes to harden.

PEANUT BUTTER-AND-JELLY THUMBPRINT COOKIES

Steps:

• Heat oven to 325°F.
• Mix peanut butter, 1/2 cup sugar and egg until well blended. Roll into 24 balls; coat with remaining sugar. Place, 2 inches apart, on baking sheets. Use thumb to press down center of each ball; fill with jam, adding about 1/2 tsp. to each.
• Bake 20 min. or until lightly browned. (Do not overbake.) Cool 5 min. on baking sheets; transfer to wire racks. Cool completely.
• Melt chocolate as directed on package; drizzle over cookies. Let stand until chocolate is firm.

FLOURLESS PEANUT BUTTER AND JELLY THUMBPRINT COOKIES

Steps:

• Preheat oven to 350°F and line a large baking sheet with parchment paper.
• In a large bowl, mix together all of the cookie dough ingredients with a sturdy rubber spatula. Be sure everything is well-combined.
• Divide the dough into 12 equal portions on the baking sheet, then roll each portion into a smooth ball with clean hands. Line up on your cookie sheet with about 2″ of space between each cookie.
• Set cookie dough balls in the freezer to chill for 10 minutes. Don't skip this step!
• Remove cookie dough from freezer. Use your thumb to press diagonally into the center of the cookie, then overlap that thumbprint with another thumbprint in the opposite direction to make a heart (the heart shape is optional; feel free to just do one thumbprint in the center).
• Fill each heart with about 1 tsp of jam. Bake the cookies for 8-10 minutes. Allow to completely cool before serving. Cookies will be very soft out of the oven but will continue to set as they cool. Leftovers can be stored in an airtight container for up to 5 days.