PEANUT BUTTER BROWNIE COOKIES
These chocolaty cookies have a peanut butter surprise in every bite.
Provided by Pillsbury Kitchens
Categories Dessert
Time 1h30m
Yield 24
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. In medium bowl, beat brownie mix, melted butter, cream cheese and egg 50 strokes with spoon until well blended (dough will be sticky).
- Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets to make 24 cookies; smooth edge of each to form round cookie.
- In small bowl, mix powdered sugar and peanut butter with spoon until mixture forms a ball. With hands, roll rounded teaspoonfuls peanut butter mixture into 24 balls. Lightly press 1 ball into center of each ball of dough.
- Bake at 350°F. for 10 to 14 minutes or until edges are set. Cool on cookie sheets at least 30 minutes.
- Remove from cookie sheets. Spread thin layer of frosting over peanut butter portion of each cooled cookie.
Nutrition Facts : Calories 170, Carbohydrate 14 g, Cholesterol 20 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 115 mg, Sugar 11 g, TransFat 0 g
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.
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
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
PEANUT BUTTER BROWNIE MIX
I discovered this recipe in our local newspaper, and when I gave it a try, my family loved it. While you can pack the dry ingredients into any kind of quart-sized container, a glass jar lets the pretty layers show. Cover an ordinary canning-jar lid with special fabric to customize the gift for an occasion or the season. -Lynn Dowdall, Perth, Ontario
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 16 brownies.
Number Of Ingredients 13
Steps:
- In a 1-qt. glass container, layer the first 9 ingredients in order listed, packing well between each layer. Cover tightly. Store in a cool, dry place up to 6 months. , To prepare brownies: Preheat oven to 350°. In a bowl, combine eggs, butter, vanilla and brownie mix. Spread into a greased 8-in. square baking dish. Bake until set, 25-30 minutes (do not overbake). Cool on a wire rack. Cut into squares.
Nutrition Facts : Calories 270 calories, Fat 13g fat (6g saturated fat), Cholesterol 42mg cholesterol, Sodium 148mg sodium, Carbohydrate 35g carbohydrate (26g sugars, Fiber 2g fiber), Protein 5g protein.
BROWN BUTTER THUMBPRINTS
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield about 36 cookies
Number Of Ingredients 8
Steps:
- Line 2 baking sheets with parchment paper. Melt the butter in a small skillet or saucepan over medium heat. Cook, swirling the pan, until brown flecks appear and the butter smells nutty, about 7 minutes. Pour into a heatproof bowl. Freeze, stirring occasionally, until the butter is spreadable, 35 to 40 minutes. Meanwhile, whisk the flour, baking powder, cardamom and salt in a medium bowl; set aside.
- Beat the browned butter and 1/2 cup sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg until combined. Reduce the mixer speed to low and beat in the flour mixture until the dough comes together.
- Roll the dough into 1-inch balls, then roll in the remaining 1/4 cup sugar. Arrange about 1 1/2 inches apart on the prepared baking sheets. Use the handle of a wooden spoon to indent the centers, pinching together any large cracks (a few small cracks are fine). Refrigerate until firm, 20 to 30 minutes.
- Position racks in the upper and lower thirds of the oven; preheat to 375 degrees F. Fill each indentation with 1/2 to 1 teaspoon jam. Bake, switching the pans halfway through, until the cookies are set and lightly browned on the bottom, 20-25 minutes. Let cool completely on the baking sheets.
LOW-FAT PEANUT BUTTER THUMBPRINT COOKIES
A smart way to enjoy traditional thumbprint cookies. Reduce the fat without reducing the flavor.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 20m
Yield 3
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. Spray cookie sheet with cooking spray.
- Stir cake mix (dry), peanut butter, water, margarine and egg in large bowl, using spoon, until blended. Shape dough into 1-inch balls; roll in sugar. Place about 2 inches apart on cookie sheet.
- Bake 8 to 10 minutes or until tops look dry and light golden brown. Immediately press back of 1/2 measuring teaspoon into each cookie. Remove from cookie sheet; cool cookies completely. Fill center of each cookie with about 2 teaspoons frosting.
Nutrition Facts : Calories 120, Carbohydrate 21 g, Cholesterol 5 mg, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 125 mg
PEANUT BUTTER THUMBPRINT COOKIES II
These were a favorite cookie in my family when I was growing up, and we loved to help Mom make the "thumbprints" in each cookie, where the sweet raisin filling was placed before baking.
Provided by Rhonda
Categories Desserts Cookies Thumbprint Cookie Recipes
Yield 18
Number Of Ingredients 14
Steps:
- For cookies, cream margarine with peanut butter. Mix in sugar, then beat in eggs and milk. Stir in baking soda, oats, and flour.
- To Make Filling: Combine raisins, water, and lemon juice. Heat until nearly boiling. Mix sugar with cornstarch; add enough (cold) water to make a paste. Stir into raisin mixture and heat until clear.
- Shape dough into walnut-sized balls. Place on a greased cookie sheet. Using your thumb, indent the center of each ball, making a fairly good-sized hollow spot. Fill with about a teaspoon of filling. Bake at 375 degrees F (190 degrees C) for about 10-12 minutes.
Nutrition Facts : Calories 315.2 calories, Carbohydrate 49.1 g, Cholesterol 34.4 mg, Fat 11.6 g, Fiber 2 g, Protein 6.3 g, SaturatedFat 4.6 g, Sodium 168.7 mg, Sugar 28.4 g
PEANUT BUTTER THUMBPRINT COOKIES
Make and share this Peanut Butter Thumbprint Cookies recipe from Food.com.
Provided by Juenessa
Categories Dessert
Time 1h10m
Yield 8 dozen
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees.
- In large mixer bowl, beat butter, brown sugar and peanut butter until well blended.
- Add eggs and vanilla; beat well.
- Stir together flour, baking powder and baking soda.
- Gradually add to peanut butter mixture.
- Shape dough into 1 inch balls; roll in chopped peanuts.
- Place on ungreased cookie sheet.
- Bake 8 to 10 minutes or until cookies are just set.
- Press thumb gently in center of each cookie; cool slightly.
- Remove from cooking sheet and cool completely.
- Prepare thumbprint filling:.
- In small mixer bowl; beat cream cheese, corn syrup and vanilla until well blended.
- Add melted chocolate chips, beating well.
- Gradually add powdered sugar; beating until blended and smooth. (Makes about 1 1/3 cups of filling).
- Pipe about 1/2 teaspoon filling into each thumbprint.
- Note: On cooking time I just put 10 minutes because it depends on how many cookies you are able to put on each cookie sheet; how many cookie sheets you have; if you have a double oven, etc.
Nutrition Facts : Calories 1227.3, Fat 74.3, SaturatedFat 28, Cholesterol 119.2, Sodium 706.7, Carbohydrate 128.8, Fiber 7.9, Sugar 79.4, Protein 24.8
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