Peanut Butter Thumbprint Cookies Ii 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.

CHOCOLATE-PEANUT BUTTER THUMBPRINT COOKIE



Chocolate-Peanut Butter Thumbprint Cookie image

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

1 cup crunchy peanut butter
1/2 cup firmly packed light brown sugar
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
1 large egg
1/4 cup chocolate-hazelnut spread

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

PEANUT BUTTER THUMBPRINTS



Peanut Butter Thumbprints image

Provided by Food Network

Categories     dessert

Time 29m

Yield 3 dozen cookies

Number Of Ingredients 12

1 1/4 cups firmly packed brown sugar
3/4 tsp. salt
Granulated sugar
3/4 cup Jif® Creamy Peanut Butter
1/2 cup Crisco® All-Vegetable Shortening
or 1/2 stick Crisco® Baking Sticks All-Vegetable Shortening
3 tsps. milk
1 tbsp. vanilla extract
1 large egg
1 3/4 cups Pillsbury BEST® All Purpose Flour
3/4 tsp. baking soda
1/4 cup Smucker's® Orchard's Finest® Pacific Mountain Strawberry Preserves, stirred

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 I



Peanut Butter Thumbprint Cookies I image

These are best with a tart jelly filling.

Provided by J. Anderson

Categories     Desserts     Cookies     Thumbprint Cookie Recipes

Yield 18

Number Of Ingredients 7

¾ cup shortening
½ cup packed brown sugar
½ cup peanut butter
1 ¾ cups all-purpose flour
1 teaspoon vanilla extract
1 egg
½ teaspoon salt

Steps:

  • Preheat oven to 350 degrees F.
  • In a large mixing bowl, cream the shortening and sugar. Blend in peanut butter, salt, egg, vanilla and flour. Mix well.
  • Shape dough into balls about 1 inch in diameter. Press your thumb into the center of each ball, creating a 1/2 inch depression.
  • Bake for 12 to 15 minutes and cool on a rack. Fill the centers with a tart jelly/fruit preserve.

Nutrition Facts : Calories 189.8 calories, Carbohydrate 16.7 g, Cholesterol 10.3 mg, Fat 12.5 g, Fiber 0.8 g, Protein 3.4 g, SaturatedFat 3 g, Sodium 103.4 mg, Sugar 6.7 g

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

THUMBPRINT HERSHEY KISS COOKIES



Thumbprint Hershey Kiss Cookies image

The best recipe for bite-sized, soft Thumbprint Hershey Kiss Cookies, also known as peanut butter blossoms. The perfect cookie-to-kiss ratio!

Provided by Kelly Anthony

Categories     Dessert

Time 30m

Number Of Ingredients 10

1 1/3 cup all-purpose flour
1 tsp baking powder
1 tsp fine sea salt
1/2 cup + 2 tablespoons unsalted butter, melted
1/2 cup light brown sugar, firmly packed
1/2 cup + 1 tablespoon granulated sugar
1 cup peanut butter
1 large egg
1 teaspoon vanilla extract
About 60 unwrapped Chocolate Kisses

Steps:

  • Preheat oven to 350° and have ready a cookie sheet lined with a sheet of parchment paper or a Silpat.
  • In a mixing bowl, whisk together flour, baking powder, and sea salt. Set aside until ready to use.
  • In the bowl of a stand mixer, mix together butter, brown sugar, granulated sugar and peanut butter on medium-high speed. If you don't have a stand mixer, use a large mixing bowl and a handheld mixer. Add the egg, followed by the vanilla extract. Add the flour with the mixer on low. Remove bowl from mixer and scrape the dough from the bottom, up and over the top. Return bowl to the mixer and mix on low 30 seconds more.
  • Scoop out a scant tablespoon of dough and form into a ball. Place about 1" apart on parchment paper. Bake 10 minutes, remove from the oven and set atop a cooling rack.
  • Place the chocolate kiss in the center of the cookie and apply gentle pressure to inset. Allow to cool 5-10 minutes, serve and enjoy.

Nutrition Facts : Calories 142 kcal, Carbohydrate 15 g, Protein 1 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 32 mg, Sodium 160 mg, Sugar 6 g, ServingSize 1 serving

PEANUT BUTTER CUP COOKIES



Peanut Butter Cup Cookies image

These cookies have a sweet peanut butter cup center.

Provided by BUCHKO

Categories     Desserts     Cookies

Time 1h35m

Yield 40

Number Of Ingredients 11

1 ¾ cups all-purpose flour
½ teaspoon salt
1 teaspoon baking soda
½ cup butter, softened
½ cup white sugar
½ cup peanut butter
½ cup packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
40 miniature chocolate covered peanut butter cups, unwrapped

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Sift together the flour, salt and baking soda; set aside.
  • Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan.
  • Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

Nutrition Facts : Calories 122 calories, Carbohydrate 14.4 g, Cholesterol 11.3 mg, Fat 6.5 g, Fiber 0.6 g, Protein 2.4 g, SaturatedFat 2.7 g, Sodium 119.1 mg, Sugar 9.2 g

FLOURLESS PEANUT BUTTER THUMBPRINTS



Flourless Peanut Butter Thumbprints image

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

2 cups peanut butter
1 cup sugar
1 cup packed brown sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
1 cup Nutella
Coarse sea salt

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.

PEANUT BUTTER JAM THUMBPRINTS



Peanut Butter Jam Thumbprints image

These peanut butter jam thumbprints combine extra soft peanut butter cookies, salty peanuts, and a sweet jam filling. Use your favorite jelly flavor like strawberry, grape, or raspberry. Chilling this cookie dough is imperative, so make sure you follow the recipe closely.

Provided by Sally

Categories     Desserts

Time 4h

Number Of Ingredients 13

1 and 1/4 cups (156g) all-purpose flour (spoon & leveled)
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick; 115g) unsalted butter, softened to room temperature
1/2 cup (100g) packed light or dark brown sugar
1/4 cup (50g) granulated sugar
1 large egg, at room temperature
3/4 cup (195g) creamy peanut butter*
1 teaspoon pure vanilla extract
3/4 cup (110g) finely chopped salted peanuts*
6 Tablespoons (120g) jam*
one 4-ounce quality white chocolate bar (113g), finely chopped*
1 heaping Tablespoon creamy peanut butter

Steps:

  • Whisk the flour, baking soda, and salt together in a medium bowl. Set aside.
  • In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until smooth, about 1 minute. Add the brown sugar and granulated sugar and beat on medium-high speed until creamed, about 2 minutes. Add the egg and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine. On medium-high speed, beat in the peanut butter and vanilla until combined.
  • Add the dry ingredients to the wet ingredients and mix on low until combined. Dough will be thick and soft. Cover and chill the dough for at least 1 hour (and up to 2-3 days) in the refrigerator.
  • Remove dough from the refrigerator and roll into balls, 1 scant Tablespoon (5/8 ounce or 18g) of dough each. Roll each ball into crushed peanuts. Indent your thumb or the bottom end of a rubber spatula or wooden spoon into the center of each dough ball to make a crevice. Place each on 1 or 2 large plates or a lined large baking sheet. Loosely cover the dough balls and chill for 2 hours (and up to 2 days).
  • Preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats.
  • Remove dough balls from the refrigerator and arrange on the baking sheets 3 inches apart. Spoon heaping 1/2 teaspoon of jam into each indent.
  • Bake for 11-13 minutes or until lightly browned on the sides. The jam won't look completely set, but will set as the cookies cool. Mine usually take the full 13 minutes.
  • Remove from the oven. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  • You can melt the white chocolate in a double boiler or the microwave. If using the microwave: place the chopped white chocolate in a medium heat-proof bowl. Melt in 20 second increments in the microwave, stirring after each increment until completely melted and smooth. Stir in peanut butter and drizzle lightly over cookies. Allow the drizzle to set completely at room temperature for about 30 minutes or in the refrigerator for 15 minutes.
  • Cookies stay fresh covered at room temperature for 2 days or in the refrigerator for up to 1 week.

PEANUT BUTTER AND JAM COOKIES



Peanut Butter and Jam Cookies image

Make and share this Peanut Butter and Jam Cookies recipe from Food.com.

Provided by Sam 3

Categories     Dessert

Time 15m

Yield 36 serving(s)

Number Of Ingredients 10

1/2 cup butter
1/2 cup peanut butter
1/2 cup brown sugar
1/4 cup sugar
1 egg
1/2 teaspoon vanilla
1 cup flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup jam (pick any flavor)

Steps:

  • Preheat oven to 350°F.
  • In large bowl, cream together butter, peanut butter, and sugars.
  • Add egg and vanilla, mix until smooth.
  • In a small bowl, mix flour, salt and baking soda.
  • Stir into butter mixture until completely blended.
  • Form dough into balls and flatten with thumb, on cookie sheet, to make a well.
  • Drop 1 tsp of jam into each well.
  • Bake until lightly browned around the edges, 10-12 minutes.
  • Let cool on cookie sheet for 1 min before removing.

Nutrition Facts : Calories 87.8, Fat 4.5, SaturatedFat 2, Cholesterol 11.9, Sodium 93.1, Carbohydrate 10.8, Fiber 0.4, Sugar 6.9, Protein 1.5

PEANUT BUTTER THUMBPRINT COOKIES



Peanut Butter Thumbprint Cookies image

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

1 cup butter, softened
2 cups packed light brown sugar
1 1/2 cups peanut butter (creamy or crunchy -your preference)
2 eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 3/4 cups unsalted dry roasted peanuts, finely chopped
1 (3 ounce) package cream cheese, softened
3 tablespoons light corn syrup
1/2 teaspoon vanilla extract
1 cup semi-sweet chocolate chips, melted
1/2 cup powdered sugar

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 THUMBPRINT COOKIES II



Peanut Butter Thumbprint Cookies II image

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

½ cup butter
¾ cup peanut butter
¾ cup white sugar
¾ cup packed brown sugar
2 eggs
2 tablespoons milk
2 ½ cups all-purpose flour
1 cup rolled oats
1 teaspoon baking soda
1 ½ cups raisins
¼ cup white sugar
¾ cup water
2 tablespoons lemon juice
2 tablespoons cornstarch

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

CHOCOLATE AND PEANUT BUTTER THUMBPRINT COOKIES



Chocolate and Peanut Butter Thumbprint Cookies image

Make and share this Chocolate and Peanut Butter Thumbprint Cookies recipe from Food.com.

Provided by Crisco Recipes

Categories     Dessert

Time 48m

Yield 2 -2 1/2 dozen cookies

Number Of Ingredients 15

Crisco® Original No-Stick Cooking Spray
1/2 cup Crisco® Butter Flavor All-Vegetable Shortening or 1/2 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
1/2 cup granulated sugar
1 tablespoon milk
1/2 teaspoon vanilla extract
1 large egg yolk
1 (1 ounce) unsweetened chocolate square, melted and cooled
1 cup Pillsbury BEST® All Purpose Flour
1/4 teaspoon salt
1/3 cup semi-sweet miniature chocolate chip
2 tablespoons Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening or 2 tablespoons Crisco® Butter Flavor All-Vegetable Shortening
1/3 cup Jif® Creamy Peanut Butter
1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract

Steps:

  • HEAT oven to 350ºF. Spray baking sheets with no-stick cooking spray; set aside.
  • COMBINE 1/2 cup shortening, sugar, 1 tablespoon milk, 1/2 teaspoon vanilla and egg yolk in medium bowl; beat at medium speed of electric mixer until well blended. Add melted chocolate; mix well. Combine flour and salt; add to chocolate mixture. Mix until blended.
  • STIR in chocolate chips. Form dough into 1-inch balls. Place 2 inches apart on prepared baking sheet. Press thumb gently into center of each cookie.
  • BAKE 8 minutes. Re-press centers after baking. Remove to cooling rack; cool completely. Spoon or pipe peanut butter cream filling into center of each cookie.
  • Peanut Butter Cream Filling: COMBINE 2 tablespoons shortening and peanut butter in medium bowl. Stir until blended. Add powdered sugar; stir well. Add 2 tablespoons milk and 1/2 teaspoon vanilla; stir until smooth. Fill cooled thumbprint cookies.

Nutrition Facts : Calories 1730.7, Fat 105.5, SaturatedFat 31.6, Cholesterol 95.4, Sodium 515.4, Carbohydrate 190.2, Fiber 8.3, Sugar 128.9, Protein 22.4

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

CHOCOLATE PEANUT BUTTER THUMBPRINT COOKIES



Chocolate Peanut Butter Thumbprint Cookies image

Provided by Food Network

Categories     dessert

Time 40m

Yield 30 servings

Number Of Ingredients 13

1/2 cup butter
1/2 cup light brown sugar
1 teaspoon vanilla
1 1/2 cups flour
1/2 teaspoon salt
2 tablespoons milk
1/4 cup semisweet chocolate chips, chopped
1/4 cup chopped skinless peanuts
3/4 cups semisweet chocolate chips
2 tablespoons peanut butter
2 tablespoons corn syrup
1 tablespoon water
1 teaspoon vanilla

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.

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The base for these cookies starts with creamy, salted peanut butter sweetened with maple syrup. For gluten-free flour I used almond flour for its light texture, somewhat …
From minimalistbaker.com
Ratings 34
Calories 166 per serving
Category Dessert
  • Add peanut butter to a medium mixing bowl. The peanut butter should be runny when measured. I recommend using natural peanut butter, meaning the ingredients should just be peanuts and salt. Then add maple syrup and stir until well combined.
  • Measure out almond flour and add a little at a time until a workable dough forms (see photo). If too dry/crumbly, add more peanut butter or maple syrup. If too sticky or wet, add a little more almond flour. We added an additional few tablespoons to achieve the right consistency.
  • Scoop dough out in 1 ½ Tbsp amounts (I like using this scoop) and gently roll into balls. Then pick up one cookie at a time and cradle it in your palm. Use your pointer finger or thumb to make an indent, being careful not to press too forcefully to prevent cracking. If the dough cracks, smooth the cracks over before chilling. Continue until all cookies are pressed, then transfer to the refrigerator to chill.
  • To make your jam, add dried fruit to a food processor and blend until a ball forms or only small bits remain. Then add warm water 1 Tbsp (15 ml) at a time until a thick paste forms, scraping down sides as needed. Be careful not to add too much water or the jam will become too wet. We found 2 Tbsp (30 ml) to be the right consistency (as the recipe is written). You’re looking for a paste consistency.


PEANUT BUTTER & JELLY THUMBPRINT COOKIES - FOOD WITH FEELING
Instructions. Pre-heat the oven to 350 degrees F and line a large baking sheet with parchment paper. In a large bowl, sift together the flour, baking soda, and baking powder. Mix …
From foodwithfeeling.com
Reviews 1
Category Cookies
Cuisine American
Total Time 21 mins
  • Mix in the peanut butter and 1/2 cup of the jam (reserving 1/4 cup for topping) until fully combined. If your dough seems overly dry and you can’t quite mix in all of the flour, add in a splash of milk.
  • Take 2 tablespoons of the dough and roll into a ball and then flat the balls so that they’re in a cookie shape that’s about 1/2 an inch thick. Please on your prepare cookie sheet. They won’t really spread so no need for too much space between cookies.


ALMOND FLOUR CARDAMOM PEANUT BUTTER THUMBPRINT COOKIES ...
Making Almond Flour Cardamom Peanut Butter Thumbprint Cookies. Step 1. Preheat oven to 350 degrees and line a sheet tray with parchment paper. Step 2. Mix egg, …
From calmeats.com
Reviews 2
Calories 96 per serving
Category Dessert
  • 3. In a separate bowl, mix sugar, almond flour, salt and cardamom and add dry ingredients to wet.
  • 4. Mix dough with a spatula and by hand until you have a solid piece. Roll into 20-24 balls and place each ball on the parchment paper lined tray.


PEANUT BUTTER AND CHOCOLATE THUMBPRINTS RECIPE - REAL SIMPLE
Step 1. Heat oven to 350° F. Advertisement. Step 2. Line 2 baking sheets with parchment. Step 3. Beat the eggs, sugars, vanilla, and salt in a bowl with an electric mixer on …
From realsimple.com
3.5/5 (16)
Total Time 1 hr 20 mins
Servings 35
Calories 170 per serving
  • Beat the eggs, sugars, vanilla, and salt in a bowl with an electric mixer on medium-high until light and fluffy, 2 to 3 minutes. Add the peanut butter and beat until combined.
  • Shape the dough into balls (about 11/2 tablespoons each) and place 2 inches apart on the baking sheets. Gently make a well in the center of each cookie with your thumb or a 1/2-teaspoon measuring spoon.


GLUTEN FREE PEANUT BUTTER BLOSSOMS - FAT DAD FOODIE
Whisk together your gluten free baking flour, baking soda, and salt. Set asideIn a large bowl, cream together peanut butter, softened butter, and brown sugar. Add egg and …
From fatdadfoodie.com
Servings 24
Total Time 50 mins
Estimated Reading Time 6 mins
Calories 260 per serving
  • Add the dry ingredients to the wet ingredients in 1/3 increments, stirring between each increment.


PEANUT BUTTER & JAM THUMBPRINT COOKIES - DELICIOUS AF FOOD
Today I whipped up a batch of peanut butter and jam thumbprint cake cookies. I love making cake mix cookies because they are just so darn easy even for someone with my lack of baking skills! You can prepare them in no time, thanks to that trusty pre-made cake mix, and you can easily adapt them to create so many delicious cookie combinations. The possibilities …
From deliciousaffood.com
Reviews 1
Category Dessert, Snack
Cuisine American
Estimated Reading Time 2 mins


PEANUT BUTTER THUMBPRINT COOKIES | THE KITCHEN CHICKENS
Peanut Butter Blossoms. 1 3/4 cups flour 1 tsp soda 1/2 tsp salt 4 ounces (1 stick) butter at room temperature 1/2 cup smooth peanut butter 1/2 cup white sugar 1/2 brown sugar 1 large egg 1 tbsp milk 1 tsp vanila bag of mini Reese’s Peanut Butter Cups. 1. Sift together flour, soda and salt. 2. Cream together butter, peanut butter, and both ...
From thekitchenchickens.com
Reviews 2
Estimated Reading Time 1 min


PEANUT BUTTER THUMBPRINT COOKIES II POPULAR RECIPES - ALL ...
Trying to find recipes Peanut Butter Thumbprint Cookies II, each of our site provides recipes Peanut Butter Thumbprint Cookies II that an individual need Listed below are the quality recipes Peanut Butter Thumbprint Cookies II of which you need . Peanut Butter Thumbprint Cookies II "These were a favorite cookie in my family when I was growing up, …
From allbestrecipess.blogspot.com


PEANUT BUTTER S’MORES THUMBPRINT COOKIES!
Peanut Butter S’mores Thumbprint Cookies! Ingredients. 1 cup granulated sugar 10 tablespoons unsalted butter 2 large eggs 1 cup creamy peanut butter 1 tablespoon vanilla extract 2 cups all purpose flour 3/4 teaspoon baking powder 1/4 teaspoon salt 12 large marshmallows, cut in half 24 Unwrapped Hershey's Kisses or Hugs Instructions. Preheat the …
From myincrediblerecipes.com


PEANUT BUTTER THUMBPRINT COOKIES II - LACTO OVO VEGETARIAN ...
Peanut Butter Thumbprint Cookies II is a vegetarian dessert. One serving contains 141 calories, 3g of protein, and 6g of fat. This recipe covers 4% of your daily requirements of vitamins and minerals. This recipe serves 36. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of lemon juice, raisins, peanut butter, and a handful of other ingredients …
From fooddiez.com


PEANUT BUTTER THUMBPRINT COOKIES II — HUNGER RECIPES
1/2 cup butter 3/4 cup peanut butter 3/4 cup white sugar 3/4 cup packed brown sugar 2 eggs 2 tablespoons milk 2 1/2 cups all-purpose flour 1 cup rolled oats 1 teaspoon baking soda 1 1/2 cups raisins 1/4 cup white sugar 3/4 cup water 2 tablespoons lemon juice 2 tablespoons cornstarch. Directions For cookies, cream margarine with peanut butter ...
From hungerrecipes.com


EASY THUMBPRINT COOKIES RECIPE: THESE DELICIOUS THUMBPRINT ...
cookies; food; holiday-cookies; M&M-cookies; M&M-recipes; recipes; 30Second Mobile, Inc. is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Like. Like tip. You liked. 3. Comments. Add comment. Collections. Add to …
From 30seconds.com


PEANUT BUTTER THUMBPRINT COOKIES II POPULAR RECIPES
Peanut Butter Thumbprint Cookies II Popular Recipes Get link; Facebook; Twitter; Pinterest; Email; Other Apps; March 25, 2018 A delicious Recipes is actually desired by everyone, just because a delicious Recipes may be the beginning of your happy family. Thus for you personally housewives, create scrumptious, delicious and balanced dishes. If you're after …
From iluvuttm.blogspot.com


JELLY THUMBPRINT COOKIES RECIPES ALL YOU NEED IS FOOD
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 …
From stevehacks.com


PEANUT BUTTER THUMBPRINT COOKIES II TASTY RECIPES ...
Recipes or menu for Peanut Butter Thumbprint Cookies II, you've observed it, listed below are available thousands of delicious menus food, the Peanut Butter Thumbprint Cookies II recipes is among the favorite menus with this blog. Peanut Butter Thumbprint Cookies II "These had been a fave cookie in my family when I turned into developing up, and we cherished to help …
From recipesfor-dinner.blogspot.com


PEANUT BUTTER THUMBPRINT COOKIES I RECIPES
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 …
From tfrecipes.com


THUMBPRINT COOKIES II RECIPES
Preheat oven to 325 degrees. With an electric mixer on medium speed, beat butter and 1/2 cup sugar until light and fluffy, about 3 minutes. Add egg yolk and vanilla; beat well. In a separate bowl, whisk together flour and salt; add to butter mixture, beating on low until combined.
From tfrecipes.com


PEANUT BUTTER THUMBPRINT COOKIES II - ALLRECIPES.COM RECIPE
Peanut butter thumbprint cookies ii - allrecipes.com recipe. Learn how to cook great Peanut butter thumbprint cookies ii - allrecipes.com . Crecipe.com deliver fine selection of quality Peanut butter thumbprint cookies ii - allrecipes.com recipes equipped with ratings, reviews and mixing tips.
From crecipe.com


PEANUT BUTTER THUMBPRINT COOKIES II RECIPES
More about "peanut butter thumbprint cookies ii recipes" PEANUT BUTTER & JELLY THUMBPRINT COOKIES RECIPE | THE FOOD ... 2018-12-01 · 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 …
From tfrecipes.com


PEANUT BUTTER THUMBPRINT COOKIES RECIPES
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 …
From tfrecipes.com


BROWNIE PEANUT BUTTER THUMBPRINT COOKIES RECIPES
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 ...
From tfrecipes.com


PEANUT BUTTER THUMBPRINT COOKIES RECIPE - ALL INFORMATION ...
Discover detailed information for Peanut Butter Thumbprint Cookies Recipe available at TheRecipe.com. Discover and share any recipes and cooking inspiration at Peanut Butter Thumbprint Cookies Recipe .
From therecipes.info


PEANUT BUTTER THUMBPRINT COOKIES II RECIPE
Crecipe.com deliver fine selection of quality Peanut butter thumbprint cookies ii recipes equipped with ratings, reviews and mixing tips. Get one of our Peanut butter thumbprint cookies ii recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 98% Bakehouse Peanut Butter Cheesecake Bars If you are worried about the hassles …
From crecipe.com


PEANUT BUTTER THUMBPRINT COOKIES WITH CHOCOLATE GANACHE
For the Cookies. Preheat the oven to 350° F. Line a large cookie sheet with a silicone baking mat or parchment paper. Combine the softened butter with peanut butter and beat until completely smooth; scrape down the bowl occasionally. Next add the brown and white sugar and beat until well combined.
From beyondfrosting.com


PEANUT BUTTER CUP THUMBPRINT COOKIES - ALL INFORMATION ...
Peanut Butter Thumbprint Cookies II Recipe | Allrecipes trend www.allrecipes.com. Step 1. For cookies, cream margarine with peanut butter. Mix in sugar, then beat in eggs and milk. Stir in baking soda, oats, and flour. Advertisement. Step 2. To Make Filling: Combine raisins, water, and lemon juice. Heat until nearly boiling. Mix sugar with cornstarch; add enough (cold) water to …
From therecipes.info


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