Flourless Peanut Butter Thumbprints Recipes

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.

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 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

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.

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.