Low Fat Peanut Butter Thumbprint Cookies Recipes
FLOURLESS PEANUT BUTTER THUMBPRINTS
I had been searching for a dessert to make for my brother's girlfriend (who is gluten intolerant), and I came across a naturally gluten-free dessert-a flourless peanut butter cookie. After tweaking the recipe a bit and adding Nutella and a sprinkling of sea salt, I finally found the perfect cookie for her. -Dana Hinck, Pensacola, Florida
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 8 dozen
Number Of Ingredients 7
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.
Nutrition Facts : Calories 66 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 26mg sodium, Carbohydrate 7g carbohydrate (7g sugars, Fiber 0 fiber), Protein 2g protein.
LOW-FAT PEANUT BUTTER COOKIES
When you bite into one of these yummy cookies, you'll never guess it's low in fat. This is my family's favorite healthy peanut butter cookie recipe. -Maria Regakis, Saugus, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream the butter, peanut butter and sugars until light and fluffy. Add egg white; beat until blended. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. Shape into an 8-in. roll; wrap in plastic. Freeze for 2 hours or until firm., Unwrap and cut into slices, just over 1/4 in. thick. Place 2 in. apart on baking sheets coated with cooking spray; press with a fork to make crisscross pattern. Bake at 350° for 6-8 minutes for chewy cookies or 8-10 minutes for crisp cookies. Cool for 1-2 minutes before removing to wire racks; cool completely.
Nutrition Facts : Calories 66 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 49mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
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
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
REDUCED FAT PEANUT BUTTER COOKIES
Make and share this Reduced Fat Peanut Butter Cookies recipe from Food.com.
Provided by Mary in LA.
Categories Dessert
Time 40m
Yield 42 cookies
Number Of Ingredients 10
Steps:
- Both peanut butter and butter should be used at room temperature Heat oven to 350 F, Coat 2 large baking sheets with cooking spray.
- In medium size bowl, mix flour,baking soda, and salt.
- In a large bowl,beat peanut butter and butter until smooth for 2 minutes.
- Add sugar; beat 2 minutes.
- Beat in egg, milk and vanilla.
- On low, beat in flour mixture.
- For each cookie, roll about a tablespoon of dough into a ball.
- Place balls on sheets, 2 inches apart.
- With fork, flatten each ball in crosshatch pattern into 2 inch round, if desired.
- Bake 12 to 14 minutes.
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 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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