Best Peanut Butter Thumbprint Cookies 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 AND JELLY THUMBPRINT SHORTBREAD COOKIES

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.

GHIRARDELLI CHOCOLATE-PEANUT BUTTER THUMBPRINT COOKIES

Steps:

• Prepare the Cookies: Beat butter, granulated sugar, brown sugar, and peanut butter with a heavy-duty stand mixer fitted with paddle attachment on medium speed until smooth, 1 to 2 minutes. Add eggs, one at a time, beating just until incorporated after each addition. Beat in vanilla.
• Whisk together flour, baking soda, baking powder, and salt in a medium bowl; gradually add to butter mixture, beating on low speed just until blended and smooth. Cover and chill 1 hour.
• Preheat the oven to 350 degrees F.
• Scoop dough into balls using a 1-inch cookie scoop (about 1/2 tablespoon); place 2 inches apart on parchment paper-lined baking sheets. Press your thumb or the end of a wooden spoon into center of each ball, forming an indentation. Keep unused dough chilled while baking cookies.
• Bake, in batches, in preheated oven until lightly browned, 10 to 11 minutes. Cool on baking sheets 5 minutes; transfer to wire racks. Lightly press your thumb into indentations again while cookies are warm to reinforce shape. Cool completely, about 30 minutes.
• Prepare the Filling: Place first bag of Ghirardelli Semi-Sweet Chocolate Baking Chips, heavy cream, and butter in a medium-size microwaveable bowl, and microwave on medium (50% power) until melted and smooth, 1 1/2 to 2 minutes, stirring every 30 seconds. Let stand 15 minutes.
• Transfer filling to a piping bag or a heavy-duty zip-top bag with 1/2 inch snipped from 1 corner.
• Pipe filling into indentation in each cookie, about 1 teaspoon per cookie. Press 3 Ghirardelli Grand Semi-Sweet Chocolate Chips onto the filling of each cookie. Let stand until chocolate filling is firm, about 1 hour.

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 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.

PEANUT BUTTER THUMBPRINT COOKIES I

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.

CHUNKY CHOCOLATE PEANUT BUTTER THUMBPRINT COOKIES

Steps:

• Heat oven to 350°F. Stir cookie mix, oil, water and egg with spoon until soft dough forms. (If dough is too stiff, stir in additional 1 to 2 teaspoons water.)
• Drop dough by rounded teaspoons about 2 inches apart onto ungreased cookie sheet. Press thumb deeply in center of each.
• Bake 8 to 10 minutes or just until set. Cool 1 minute before removing from cookie sheet. Fill each thumbprint with about 1/2 teaspoon peanut butter.

DOUBLE CHOCOLATE PEANUT BUTTER THUMBPRINT COOKIES

Steps:

• Combine flour, cocoa, baking powder and salt in small bowl. Melt 1 cup morsels in small, heavy saucepan over lowest possible heat, stirring constantly until smooth. Beat granulated sugar, 1/3 cup peanut butter, butter and vanilla in large mixer bowl until creamy. Beat in melted chocolate. Add eggs, one at a time, beating well after each addition. Gradually berat in the flour mixture. Stir in remaining morsels. Cover; chill just until firm.
• Shape dough into 1 1/2" balls. Place on ungreased baking sheets. Press 1/2" deep centers with thumb. Fill each center with about 1/2 teaspoon peanut butter.
• Bake in preheated oven 350 degrees for 10-15 minutes or until sides are set but centers are still slightly soft. Let stand for 2 minutes; remove to wire racks to cool completely. Makes about 3 1/2 dozen.

CHOCOLATE AND PEANUT BUTTER THUMBPRINT COOKIES

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.

LOW-FAT PEANUT BUTTER THUMBPRINT COOKIES

Steps:

• Heat oven to 375°F. Spray cookie sheet with cooking spray.
• Stir cake mix (dry), peanut butter, water, margarine and egg in large bowl, using spoon, until blended. Shape dough into 1-inch balls; roll in sugar. Place about 2 inches apart on cookie sheet.
• Bake 8 to 10 minutes or until tops look dry and light golden brown. Immediately press back of 1/2 measuring teaspoon into each cookie. Remove from cookie sheet; cool cookies completely. Fill center of each cookie with about 2 teaspoons frosting.

PEANUT BUTTER-AND-JELLY THUMBPRINT COOKIES

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.

CHOCOLATE PEANUT BUTTER THUMBPRINT COOKIES

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.

PEANUT BUTTER THUMBPRINT COOKIES II

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.

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.

BROWNIE-PEANUT BUTTER THUMBPRINT COOKIES

Steps:

• Microwave butter and 4 oz. chocolate in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended.
• Add granulated sugar; mix well. Blend in eggs and vanilla. Add flour; mix well.
• Refrigerate 1 hour.
• Heat oven to 350ºF. Shape dough into 64 (1-inch) balls; place 2 inches apart, on baking sheets sprayed with cooking spray.
• Bake 8 min. or just until centers of cookies are set. (Do not overbake). Cool on baking sheet 2 min. Press indentation into center of each cookie. Remove to wire racks. Cool completely.
• 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. Sprinkle with remaining nuts. Let stand until chocolate-peanut butter drizzle is firm.

PEANUT BUTTER & JELLY THUMBPRINT COOKIES

Steps:

• Preheat your oven to 350 degrees Fahrenheit.
• To the bowl of a stand mixer with the paddle attachment affixed or to a medium-size mixing bowl (using a hand mixer), add the peanut butter and sugar. Cream together with the mixer until fluffy, about 2 minutes.
• Add the almond milk and vanilla extract. Mix on low at first (so it doesn't splash) and then medium speed until well-combined, about 30 more seconds.
• Sift the flour, baking powder, and sea salt over the top of the wet ingredients. Mix on low speed just until combined. The dough will be very stiff and even a little crumbly.
• Use a tablespoon measure to scoop out dough (I use a heaping tablespoon of dough per cookie). Press the dough together with your hands then carefully shape into a ball. Place on cookie sheet. Repeat with remaining dough, keeping 2-3 inches between cookies.
• Bake until slightly puffed and golden on the bottom, about 10 minutes.
• Remove baking sheet from oven and immediately, while the cookies are still hot, use a rounded teaspoon to press an indent into the middle of each cookie. Let cookies continue to cool on the baking sheet for about 10 more minutes, then transfer to a cooling rack to cool completely.
• Add a scant teaspoon of jam to the middle of each cookie.
• Make the icing. In a small bowl, whisk together the peanut butter, almond milk, and vanilla. Add the powdered sugar and, using a fork, stir until combined. You may need to add a teaspoon or two more of the milk to get to a thick, paste-like consistency.
• To ice, set the cooling rack of filled cookies over some paper towels. Spoon the icing into a ziploc bag and snip the corner off. Squeeze lines of icing over the cookies. Let sit for about 15 minutes to harden.

PEANUT BUTTER THUMBPRINT COOKIES

Steps:

• combine all ingredients, place a round dollop on two cookie sheets(24-26), press down to make space for jam.
• Bake 8 min, then switch sheets in oven and bake another 8 min.