Best 7 Low Fat Peanut Butter Thumbprint Cookies Recipes

THUMBPRINT HERSHEY KISS COOKIES

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.

LOW-FAT PEANUT BUTTER COOKIES

Steps:

• In a large bowl, cream the butter, peanut butter and sugars until light and fluffy. Add egg white; beat until blended. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. Shape into an 8-in. roll; wrap in plastic. Freeze for 2 hours or until firm., Unwrap and cut into slices, just over 1/4 in. thick. Place 2 in. apart on baking sheets coated with cooking spray; press with a fork to make crisscross pattern. Bake at 350° for 6-8 minutes for chewy cookies or 8-10 minutes for crisp cookies. Cool for 1-2 minutes before removing to wire racks; cool completely.

PEANUT BUTTER THUMBPRINTS

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

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:

• 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.

CHOCOLATE-PEANUT BUTTER THUMBPRINT COOKIE

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.

REDUCED FAT PEANUT BUTTER COOKIES

Steps:

• Both peanut butter and butter should be used at room temperature Heat oven to 350 F, Coat 2 large baking sheets with cooking spray.
• In medium size bowl, mix flour,baking soda, and salt.
• In a large bowl,beat peanut butter and butter until smooth for 2 minutes.
• Add sugar; beat 2 minutes.
• Beat in egg, milk and vanilla.
• On low, beat in flour mixture.
• For each cookie, roll about a tablespoon of dough into a ball.
• Place balls on sheets, 2 inches apart.
• With fork, flatten each ball in crosshatch pattern into 2 inch round, if desired.
• Bake 12 to 14 minutes.