Peanut Butter Thumbprint Cookies I Recipes

CHOCOLATE-PEANUT BUTTER THUMBPRINT COOKIE

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.

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.

LOW-FAT PEANUT BUTTER THUMBPRINT COOKIES

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.

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 THUMBPRINT COOKIES II

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.

CHUNKY CHOCOLATE PEANUT BUTTER THUMBPRINT COOKIES

Steps:

• Heat oven to 350°F. Stir cookie mix, oil, water and egg with spoon until soft dough forms. (If dough is too stiff, stir in additional 1 to 2 teaspoons water.)
• Drop dough by rounded teaspoons about 2 inches apart onto ungreased cookie sheet. Press thumb deeply in center of each.
• Bake 8 to 10 minutes or just until set. Cool 1 minute before removing from cookie sheet. Fill each thumbprint with about 1/2 teaspoon peanut butter.

CHOCOLATE PEANUT BUTTER THUMBPRINTS

Steps:

• In a large bowl, cream shortening and sugar. Beat in the egg yolks, milk, melted chocolate and vanilla. Combine flour and salt; gradually add to chocolate mixture. Stir in chocolate chips. Roll into 1-in. balls., Place 2 in. apart on greased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each ball. Bake at 350° for 11-13 minutes or until firm. Remove to wire racks to cool completely., Meanwhile, for filling, in a small bowl, beat peanut butter and shortening until combined. Beat in the confectioners' sugar, milk and vanilla until smooth. Fill cookies with filling. Store in an airtight container.

BROWNIE-PEANUT BUTTER THUMBPRINT COOKIES

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.