PEANUT BUTTER AND JELLY THUMBPRINT SHORTBREAD COOKIES
These are just like the shortbread and jam cookies you know, but with the taste of peanut butter and grape jelly.
Provided by Christine Thomas Boss
Categories Desserts Cookies Thumbprint Cookie Recipes
Time 35m
Yield 36
Number Of Ingredients 7
Steps:
- Preheat an oven to 350 degrees F (175 degrees C); line a baking sheet with parchment paper.
- Beat the butter and sugar with an electric mixer in a large bowl until smooth; add the vanilla and continue to beat. Mix in the flour mixture until just incorporated. Roll dough into 1 1/2-inch balls and arrange on prepared baking sheets. Make a small hole in the center of each ball, using your thumb and finger; fill the holes with grape jam.
- Bake in the preheated oven until lightly browned, about 14 minutes; allow to cool on baking sheet for 1 minute.
- Put the peanut butter in a microwave-safe bowl, and cook in a microwave oven until soft for 10 - 30 seconds, checking every 10 seconds. Be careful not to overheat the peanut butter; do not let it bubble. Stir the vegetable oil through the heated peanut butter; drizzle over the warm cookies.
Nutrition Facts : Calories 119.5 calories, Carbohydrate 12.8 g, Cholesterol 13.6 mg, Fat 7.2 g, Fiber 0.4 g, Protein 1.7 g, SaturatedFat 3.7 g, Sodium 52.9 mg, Sugar 6.9 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
CLASSIC PEANUT BUTTER BLOSSOM COOKIES
Christmas just isn't Christmas without these-they're the most wonderful cookie of the year! Time and time again, Betty Crocker™ fans tell us these are their most-made cookies, and it's no wonder why. Tender peanut butter cookies, made from scratch in a recipe that comes together quickly, are the base that sets the standard. Once they're out of the oven, Hershey's Kisses are immediately pressed into the warm cookies so that the dough cradles the candy and holds it in place. Once they're cooled and ready to eat, they're the perfect combination of silky chocolate and tender, sweet-salty peanut butter cookie-and you'd better believe they'll disappear fast!
Categories Dessert
Time 1h
Yield 36
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. In large bowl, beat 1/2 cup granulated sugar, the brown sugar, peanut butter, butter and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda and baking powder until dough forms.
- Shape dough into 1-inch balls; roll in additional granulated sugar. On ungreased cookie sheets, place about 2 inches apart.
- Bake 8 to 10 minutes or until edges are light golden brown. Immediately press 1 milk chocolate candy in center of each cookie. Remove from cookie sheets to cooling rack.
Nutrition Facts : Calories 115, Carbohydrate 14 g, Cholesterol 15 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 75 mg
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.
SUPER-EASY PEANUT BUTTER COOKIES
When we need cookies in a snap, this is our best go-to recipe - easy, fast and super delicious!
Provided by Kraft Peanut Butter
Categories Trusted Brands: Recipes and Tips KRAFT Peanut Butter
Time 30m
Yield 24
Number Of Ingredients 3
Steps:
- Heat oven to 325 degrees F.
- Mix all ingredients with large spoon until well blended.
- Roll into 24 balls; place, 4 inches apart, on baking sheets. Flatten with fork.
- Bake 20 min. or until lightly browned. (Do not overbake.)
- Cool 5 min. on baking sheets; transfer to wire racks. Cool completely.
Nutrition Facts : Calories 79.1 calories, Carbohydrate 6.8 g, Cholesterol 7.8 mg, Fat 5.5 g, Fiber 0.7 g, Protein 2.3 g, SaturatedFat 1.1 g, Sodium 42.9 mg, Sugar 4.8 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
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.
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- Preheat oven to 350 degrees. In a large bowl mix together; peanut butter, sugar, an egg, and vanilla. Mix until combined.
- Using a cookie scoop or tablespoon roll dough into balls and place about 1-1/2 inches apart on a rimmed cookie sheet lined with parchment paper.
- Using the back of a spoon, a tablespoon, or your thumb, make an indention in the peanut butter cookie creating a well. Fill the well with your favorite jelly and bake for 12 minutes. Remove from oven and transfer to a cooling rack.
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