PEANUT BUTTER AND JELLY THUMBPRINTS
These cookies take their flavor cues from the lunch-box favorite. Any jam or jelly can be substituted for raspberry.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 40
Number Of Ingredients 11
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
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 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.
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
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.
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
CHUNKY CHOCOLATE PEANUT BUTTER THUMBPRINT COOKIES
A convenient way to make thumbprint cookies! Just like the classics, these chocolate cookie treats have a pocket to hold peanut butter filling.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 15m
Yield 3
Number Of Ingredients 5
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.
Nutrition Facts : Calories 95, Carbohydrate 11 g, Cholesterol 5 mg, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 65 mg
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 & 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
CHOCOLATE PEANUT BUTTER THUMBPRINTS
The popular combination of chocolate and peanut butter is hard to beat...and the cream filling in these cookies takes them beyond the ordinary!-Nancy Foust, Stoneboro, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 3 dozen.
Number Of Ingredients 15
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.
Nutrition Facts :
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