PEANUT BUTTER AND JELLY THUMBPRINT COOKIES
These cookies are great for kids of all ages. I usually double the recipe when I make them. Using a cookie scoop and soda bottle cap to make the indentations results in uniform cookies, which makes a nice presentation. But you can improvise with other lids; just aim for something about the size of a quarter. Use any variety of jelly, but I do not recommend jelly with chunks of fruit, like strawberry. Attempting to move the cookies prior to cooling completely will cause them to break.
Provided by Grace Gutberlet
Categories Desserts Cookies Thumbprint Cookie Recipes
Time 4h50m
Yield 30
Number Of Ingredients 10
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.
Nutrition Facts : Calories 132 calories, Carbohydrate 17.7 g, Cholesterol 14.3 mg, Fat 6.2 g, Fiber 0.5 g, Protein 2.4 g, SaturatedFat 2.6 g, Sodium 70.2 mg, Sugar 11.3 g
CHOCOLATE PEANUT BUTTER THUMBPRINT COOKIES
Steps:
- Preheat oven to 375 degrees F.
- In a mixer with a paddle attachment, cream the butter. Add the sugar and continue creaming, then add the vanilla and mix. Mix in the flour and salt. Add the milk and chopped chocolate and mix. Roll into 1 1/2-inch balls and dip the top of the ball in chopped peanuts. Place on a cookie sheet 1 1/2 inches apart and push your thumb in the middle to make a depression. Bake until light golden brown, about 10 to 12 minutes. Let cool while you make the filling.
- To make the filling, over hot water melt the chocolate then stir in the remaining ingredients. Cool 5 minutes then fill the centers of the cookies. Allow to slightly set, approximately 10 minutes.
CHOCOLATE-PEANUT BUTTER THUMBPRINT COOKIE
These thumbprint cookies are the perfect after-school or anytime snack. Your kids will never guess that this cookie is both gluten and dairy free because it doesn't taste like it's missing anything! You can make endless variations of this tasty treat by substituting chocolate spread with jams or honey and spices.
Provided by Food Network
Categories dessert
Time 55m
Yield 24 cookies
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F and move a rack to the middle of the oven. Line a baking sheet with parchment paper, set aside.
- Combine the peanut butter, brown sugar, granulated sugar, vanilla extract and egg in a large bowl and stir until fully combined. Form 24 balls, 1-inch in diameter, and set evenly spaced apart on the prepared baking sheet.
- Bake until lightly browned and crisp on the edges, 15 minutes.
- Remove the cookies from the oven, and cool for 5 minutes. Use your thumb or the back of a spoon to press into the middle of each cookie to create an indent about 1/4-inch deep. Spoon 1/2 teaspoon of the chocolate-hazelnut spread into each cookie indent, refrigerate until the chocolate-hazelnut filling is no longer runny, 10 to 15 minutes.
Nutrition Facts : Calories 127 calorie, Fat 7.5 grams, SaturatedFat 2.9 grams, Cholesterol 8 milligrams, Sodium 56 milligrams, Carbohydrate 13.1 grams, Fiber 1 grams, Protein 3.3 grams, Sugar 11.4 grams
PEANUT BUTTER AND JELLY THUMBPRINT COOKIES
Katie Lee's cookies are a quick holiday solution, as they're made entirely in the food processor and are ready in just 25 minutes.
Provided by Katie Lee Biegel
Categories dessert
Time 25m
Yield about 40 cookies
Number Of Ingredients 10
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 THUMBPRINTS
Steps:
- HEAT oven to 375 degrees F.
- COMBINE brown sugar, peanut butter, shortening, milk and vanilla in bowl of electric mixer; beat at medium speed until well blended. Beat in egg just until blended.
- COMBINE flour, baking soda and salt in medium bowl. Beat into peanut butter mixture at low speed just until blended.
- SHAPE dough into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on ungreased baking sheets.
- BAKE 6 minutes. Immediately press centers of cookies with back of measuring teaspoon. Bake 3 minutes longer or until cookies are set and just beginning to brown. Cool 2 minutes on baking sheet.
- SPOON preserves into center of each cookie. Place on cooling rack to cool completely.
BROWNIE-PEANUT BUTTER THUMBPRINT COOKIES
Bake the perfect batch of cookies for the holidays, and make these Brownie-Peanut Butter Thumbprint Cookies! Peanut and chocolate are a delicious and dynamic duo in this Brownie-Peanut Butter Thumbprint Cookies recipe.
Provided by My Food and Family
Categories Festive Recipes
Time 2h
Yield 32 servings, 2 cookies each
Number Of Ingredients 9
Steps:
- Microwave butter and 4 oz. chocolate in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended.
- Add granulated sugar; mix well. Blend in eggs and vanilla. Add flour; mix well.
- Refrigerate 1 hour.
- Heat oven to 350ºF. Shape dough into 64 (1-inch) balls; place 2 inches apart, on baking sheets sprayed with cooking spray.
- Bake 8 min. or just until centers of cookies are set. (Do not overbake). Cool on baking sheet 2 min. Press indentation into center of each cookie. Remove to wire racks. Cool completely.
- Mix 1/2 cup peanut butter and powdered sugar in medium bowl until blended. Add 1/4 cup nuts; mix well. Spoon into indentations in cookies, adding about 1/2 tsp. peanut butter mixture to each.
- Microwave remaining chocolate and peanut butter in small microwaveable bowl 1 to 2 min. or until completely melted when stirred; drizzle over cookies. Sprinkle with remaining nuts. Let stand until chocolate-peanut butter drizzle is firm.
Nutrition Facts : Calories 190, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 65 mg, Carbohydrate 24 g, Fiber 1 g, Sugar 15 g, Protein 3 g
CHOCOLATE AND PEANUT BUTTER THUMBPRINT COOKIES
Make and share this Chocolate and Peanut Butter Thumbprint Cookies recipe from Food.com.
Provided by Crisco Recipes
Categories Dessert
Time 48m
Yield 2 -2 1/2 dozen cookies
Number Of Ingredients 15
Steps:
- HEAT oven to 350ºF. Spray baking sheets with no-stick cooking spray; set aside.
- COMBINE 1/2 cup shortening, sugar, 1 tablespoon milk, 1/2 teaspoon vanilla and egg yolk in medium bowl; beat at medium speed of electric mixer until well blended. Add melted chocolate; mix well. Combine flour and salt; add to chocolate mixture. Mix until blended.
- STIR in chocolate chips. Form dough into 1-inch balls. Place 2 inches apart on prepared baking sheet. Press thumb gently into center of each cookie.
- BAKE 8 minutes. Re-press centers after baking. Remove to cooling rack; cool completely. Spoon or pipe peanut butter cream filling into center of each cookie.
- Peanut Butter Cream Filling: COMBINE 2 tablespoons shortening and peanut butter in medium bowl. Stir until blended. Add powdered sugar; stir well. Add 2 tablespoons milk and 1/2 teaspoon vanilla; stir until smooth. Fill cooled thumbprint cookies.
Nutrition Facts : Calories 1730.7, Fat 105.5, SaturatedFat 31.6, Cholesterol 95.4, Sodium 515.4, Carbohydrate 190.2, Fiber 8.3, Sugar 128.9, Protein 22.4
PEANUT BUTTER & JELLY THUMBPRINT COOKIES
Make and share this Peanut Butter & Jelly Thumbprint Cookies recipe from Food.com.
Provided by PalatablePastime
Categories Drop Cookies
Time 35m
Yield 30 cookies
Number Of Ingredients 8
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.
Nutrition Facts : Calories 133.3, Fat 7.8, SaturatedFat 4.2, Cholesterol 22.5, Sodium 110.1, Carbohydrate 14.3, Fiber 0.5, Sugar 6.6, Protein 1.9
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