Peanut Butter And Jelly Thumbprint Cookies Food

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PEANUT BUTTER AND JELLY THUMBPRINT COOKIES



Peanut Butter and Jelly Thumbprint Cookies image

Katie Lee's cookies are a quick holiday solution, as they're made entirely in the food processor and are ready in just 25 minutes.

Provided by Katie Lee Biegel

Categories     dessert

Time 25m

Yield about 40 cookies

Number Of Ingredients 10

Nonstick cooking spray
1 cup unsalted roasted peanuts
1 cup old-fashioned rolled oats
1 cup all-purpose flour
1/4 teaspoon fine salt
1 stick (8 tablespoons) unsalted butter, at room temperature
3/4 cup sugar
1 large egg
1 teaspoon vanilla extract
3/4 cup of your favorite jelly (I like grape)

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 AND JELLY THUMBPRINT COOKIES



Peanut Butter and Jelly Thumbprint Cookies image

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

1 ⅔ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter
⅔ cup creamy peanut butter
½ cup white sugar
½ cup brown sugar
½ teaspoon vanilla extract
1 egg
¾ cup seedless raspberry jam

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 AND JELLY THUMBPRINT COOKIES



Peanut Butter and Jelly Thumbprint Cookies image

Delicious, soft, two-bite peanut butter and jelly thumbprint cookies are extremely easy and fast to make. A wonderful holiday or any day cookie!

Provided by Marie

Categories     Desserts

Time 26m

Number Of Ingredients 9

1 ½ cup all-purpose flour
¼ tsp salt
1 tsp baking soda
1 cup creamy peanut butter
½ cup unsalted butter, room temperature
¾ cup brown sugar
1 tbsp vanilla extract
1 egg
3-5 tbsp fruit jam, jelly, or fruit preserves (your choice)

Steps:

  • Preheat the oven to 350 degrees F.
  • Using a sieve, sift into a small bowl, the flour, salt, and baking soda and set aside.
  • Using an electric mixer, cream the butter and sugar together well. Then add the peanut butter and mix thoroughly.
  • Then add the egg and vanilla and whisk into the dough. Gradually add the flour mixture making sure that the ingredients are well incorporated.
  • Begin to form 1-inch balls using a rounded tablespoon and place on a baking sheet. Once the balls are formed, press each ball down slightly with your thumb, leaving a small indentation in the centre of each cookie.
  • Bake until the bottom of the cookies are slightly golden, about 5-6 minutes. Remove from the oven and further define the thumbprint indentation. Fill each cookie indentation with the jam, jelly, or fruit preserve of your choice. I used a generous (¼ tsp measuring spoon) amount of jam for each cookie.
  • Then, bake for an additional 3-5 minutes until the cookies are golden-brown. Let cool on the baking sheet before eating.

Nutrition Facts : Calories 127 calories, Carbohydrate 16 grams carbohydrates, Cholesterol 12 milligrams cholesterol, Fat 6 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 92 milligrams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

PEANUT BUTTER AND JELLY THUMBPRINTS



Peanut Butter and Jelly Thumbprints image

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

1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup smooth peanut butter
4 ounces (1 stick) unsalted butter, softened
1/3 cup packed light-brown sugar
1/3 cup granulated sugar, plus more for rolling
1 large egg
1 teaspoon pure vanilla extract
1/2 cup raspberry jam

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 & JELLY THUMBPRINT COOKIES



Peanut Butter & Jelly Thumbprint Cookies image

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

1 cup powdered sugar
1 cup butter, softened
1 teaspoon vanilla
1 large egg
2 cups all-purpose flour
1/2 teaspoon salt
1/3 cup peanut butter
1/3 cup strawberry jam

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

PEANUT BUTTER AND JELLY THUMBPRINT SHORTBREAD COOKIES



Peanut Butter and Jelly Thumbprint Shortbread Cookies image

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

1 cup butter, softened
⅔ cup white sugar
½ teaspoon vanilla extract
2 cups all-purpose flour
½ cup grape jelly
½ cup creamy peanut butter
1 ½ teaspoons vegetable oil

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



Peanut Butter-and-Jelly Thumbprint Cookies image

These yummy Peanut Butter-and-Jelly Cookies turn a favorite childhood sandwich into a tasty treat.

Provided by My Food and Family

Categories     Dairy

Time 1h10m

Yield 2 doz. or 12 servings, 2 cookies each

Number Of Ingredients 5

1 cup creamy peanut butter
1/2 cup plus 2 Tbsp. sugar, divided
1 egg
1/4 cup raspberry jam
1 oz. BAKER'S White Chocolate

Steps:

  • Heat oven to 325°F.
  • Mix peanut butter, 1/2 cup sugar and egg until well blended. Roll into 24 balls; coat with remaining sugar. Place, 2 inches apart, on baking sheets. Use thumb to press down center of each ball; fill with jam, adding about 1/2 tsp. to each.
  • Bake 20 min. or until lightly browned. (Do not overbake.) Cool 5 min. on baking sheets; transfer to wire racks. Cool completely.
  • Melt chocolate as directed on package; drizzle over cookies. Let stand until chocolate is firm.

Nutrition Facts : Calories 200, Fat 11 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 110 mg, Carbohydrate 22 g, Fiber 2 g, Sugar 18 g, Protein 6 g

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