Pbj Thumbprints Recipes

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SUNNY'S HOLIDAY PB AND J THUMBPRINTS

To give her cookies holiday sparkle, Sunny Anderson rolls them in turbinado sugar, a large-grained sugar with a mild molasses flavor. As the cookies cool, the sugar forms a crisp crackly outer layer on the cookie, too.

Provided by Sunny Anderson

Time 3h45m

Yield 36 thumbprints

Number Of Ingredients 10



Sunny's Holiday PB and J Thumbprints image

Steps:

  • In a stand mixer with the paddle attachment, add the butter, peanut butter, brown sugar and granulated sugar, and blend on medium-high speed until creamy. Turn off the mixer and use a rubber spatula to scrape the sides of the bowl, pushing everything back towards the center. Then add the salt, vanilla and egg, and blend until combined. Lower the speed of the mixer and add the flour in 1/2-cup intervals. Between each addition be sure to completely blend in all the flour and scrape the sides as before. Once completely combined, scrape the dough out of the mixer, add to a container with a lid and refrigerate for at least 2 hours.
  • Preheat the oven to 350 degrees F. Line baking sheets with parchment paper.
  • Remove the cookie dough from the refrigerator and, using a tablespoon, scoop out the dough and roll into a ball between your hands. Then roll the formed ball in the turbinado sugar and place on the prepared baking sheets. Repeat for the rest of the balls, making sure to separate them on the sheet by about 1 inch. Try chopping roasted peanuts and adding them to the sugar before rolling out all the balls or add a drop of food coloring to the sugar to make the cookies even more festive!
  • Once all the balls are on the baking sheet, make an indentation in the center of each using the rounded end of a wooden spoon, the back of a rounded teaspoon or your good old-fashioned thumb. Fill the center of each with about 1/2 teaspoon strawberry preserves. Bake until lightly golden, about 12 minutes. Remove to a wire rack. Let cool before serving.

1 stick unsalted butter (1/2 cup), room temperature
1/2 cup peanut butter
1/2 cup light brown sugar
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
1 egg, beaten
1/2 teaspoon salt
1 1/2 cups all-purpose flour
1 cup turbinado or raw cane sugar (recommended: Sugar in the Raw)
1/3 cup strawberry preserves

PB & J THUMBPRINTS

Love PB and J? It bakes to sweet satisfaction in a mix-easy cookie.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h5m

Yield 36

Number Of Ingredients 6



PB & J Thumbprints image

Steps:

  • Heat oven to 375°F. In medium bowl, stir cookie mix, oil, water and egg until soft dough forms. Shape dough into 36 balls, about 1 inch each. Place 2 inches apart on ungreased cookie sheet.
  • Bake 8 to 10 minutes or until edges begin to brown. Remove from oven and immediately make indentation in center of each cookie with back of spoon. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
  • Fill each thumbprint with 1/2 teaspoon jam. If desired, drizzle cookies with chocolate glaze. To make glaze, in small microwavable bowl, microwave frosting on High 10 seconds or until thin enough to drizzle.

Nutrition Facts : Calories 90, Carbohydrate 13 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 80 mg, Sugar 8 g, TransFat 0 g

1 pouch (1 lb 1.5 oz) Betty Crocker™ peanut butter cookie mix
3 tablespoons vegetable oil
1 tablespoon water
1 egg
1/4 cup favorite jam, jelly or preserves
1/4 cup Betty Crocker™ Rich & Creamy chocolate frosting (from 1-lb container), if desired

PB&J OATMEAL THUMBPRINT COOKIES

Wanting to improve on yet another childhood memory that's still vivid in my mind, I came up with these cookies. I've recreated many of my unhealthy childhood favorites in this book, only as healthy versions. What strikes me is how easy it is to make healthy desserts your kids will love without sacrificing taste. Instead of the hydrogenated fats and untold amounts of sugar that compromised the thumbprint cookies I ate as a kid every Sunday after church, I added naturally sweet honey, fiber-packed oats, and protein-rich peanut butter, then topped them off with fresh preserves for a tasty real fruit touch. My kids were excited when I put these fresh baked cookies in front of them, but the best part was watching Kenya react just as his mommy used to: by digging out the preserves first.

Provided by Catherine McCord

Categories     dessert

Time 1h20m

Yield about 60 cookies

Number Of Ingredients 10



PB&J Oatmeal Thumbprint Cookies image

Steps:

  • Preheat the oven to 350° F.
  • In a large bowl, combine the flour, baking soda, salt, and oats.
  • In a large bowl or stand mixer fitted with the paddle attachment, beat the butter and honey for 1 minute on medium speed.
  • Add the egg, vanilla, and peanut butter and beat 1 minute more, or until smooth.
  • Slowly add the dry ingredients to the wet, mixing to incorporate as you go.
  • Drop the cookie dough 1 tablespoon at a time onto baking sheets lined with parchment or a silicone baking mat and use your thumb or index finger to make an indentation in the center of each cookie.
  • Fill each indentation with about 1/2 teaspoon of jam, jelly, or preserves. Bake for 10 to 12 minutes, until firm. Cool on wire racks and serve. The cookies will keep in a covered container on the counter for up to 2 days or in the fridge for up to 1 week.

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup old-fashioned oats (not instant and not steel-cut)
1 stick (1/2 cup) unsalted butter, softened
1/2 cup honey or agave nectar
1 large egg
1 teaspoon pure vanilla extract
1 cup smooth peanut butter
About 2/3 cup jam, jelly, or preserves of your choice

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



Peanut Butter and Jelly Thumbprint Cookies image

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

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

PEANUT BUTTER AND JELLY THUMBPRINT COOKIES

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



Peanut Butter and Jelly Thumbprint Cookies image

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.

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)

PBJ THUMBPRINT BARS

Halfway between a cookie and a blondie, these peanut butter and jelly bars are delightfully chewy. They're salty-sweet with pockets of raspberry jam.

Provided by Edd Kimber

Yield Makes 12-16

Number Of Ingredients 13



PBJ Thumbprint Bars image

Steps:

  • Preheat the oven to 180ºC (160ºC Fan) 350ºF, Gas Mark 4. Lightly grease your 23 x 33cm (9 x 13in) baking tin and line with a strip of parchment paper that overhangs the long sides, securing it in place with metal clips.
  • Place the flour, baking powder and salt in a large bowl and whisk together.
  • Place the butter, sugars and peanut butter in a separate large bowl and beat with an electric mixer for about 5 minutes, until light and fluffy. Add the vanilla and beat briefly to combine. Add the eggs one at a time, beating until each is fully incorporated before adding the next. Add the flour mixture and beat on a low speed until evenly combined.
  • Scrape the batter into the prepared tin and spread evenly. Using a small spoon, or the handle of a wooden spoon, make lots of little holes over the surface of the dough, then fill them with jam. Sprinkle over the chopped peanuts, trying to avoid the jam.
  • Bake for about 35 minutes, or until set and firm around the edges. Set aside to cool completely in the tin. Use the parchment paper to carefully lift the bars from the tin, then use a sharp knife to cut into pieces.
  • For the topping, mix together the white chocolate and peanut butter and drizzle over the bars, using a spoon or a piping bag.
  • Stored in a sealed container, these will keep for 3-4 days.

135g (9½ tablespoons) unsalted butter, at room temperature, plus extra for greasing
250g (2 cups) plain (all-purpose) flour
1 teaspoon baking powder
½ teaspoon fine sea salt
150g (¾ cup) caster (superfine) sugar
175g (⅔ cup plus 2 tablespoons) light brown sugar
130g (½ cup) smooth peanut butter
1 teaspoon vanilla extract
2 large eggs
160g (½ cup) raspberry jam
75g (⅔ cup) salted peanuts, roughly chopped
50g white chocolate, melted
1 tablespoon smooth peanut butter, gently warmed

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