Best 7 Peanut Butter Thumbprint Cookies Ii Recipes

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.

PEANUT BUTTER THUMBPRINT COOKIES

Steps:

• 1. HEAT oven to 375°F.
• 2. BEAT brown sugar and butter in large bowl with mixer on medium speed 2 minutes or until fluffy. Beat in peanut butter, egg and vanilla until blended. Mix in flour, baking soda and salt on low speed just until combined. Shape dough into 48 (1 1/4-inch) balls. Roll in sugar to coat. Place 2 inches apart on ungreased baking sheets.
• 3. BAKE 6 minutes. Remove from oven. Using your index finger, make a rounded indentation in center of each cookie. Bake 3 minutes longer or until cookies are set and just beginning to brown. Cool 2 minutes. Spoon about 1/2 teaspoon fruit spread into center of each cookie. Remove cookies to wire rack to cool completely.

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.

THUMBPRINT COOKIES II

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease 2 baking sheets or line them with parchment paper.
• Separate the egg, reserving the egg white. Mix the butter and brown sugar; beat in the egg yolk. Stir in the vanilla. Mix in the flour and salt, stirring until well blended.
• Lightly beat the egg white.
• Shape the dough into balls. Roll in beaten egg white, then nuts. Place the cookies on the baking sheets about 2 inches apart. Bake in the preheated oven for 5 minutes.
• Remove cookies from oven. With thumb, dent each cookie. Put jelly or preserves in each thumbprint. Bake for another 8 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 THUMBPRINT COOKIES

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.

PEANUT BUTTER & JELLY THUMBPRINT COOKIES

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.