Best 9 Peanut Butter Thumbprint Cookies I Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in the delightful world of Peanut Butter Thumbprint Cookies, where sweet and savory flavors dance harmoniously. These bite-sized treats, crafted with a combination of peanut butter cookie dough and a luscious jelly filling, offer a perfect balance of textures and flavors. With their charming thumbprint indentations that cradle the glistening jelly centers, these cookies are not only visually appealing but also a feast for the taste buds. This article presents two irresistible variations of Peanut Butter Thumbprint Cookies: the classic version filled with your favorite jelly or jam, and a unique twist featuring a rich chocolate filling, sure to tantalize your sweet cravings. Get ready to embark on a culinary journey that will leave you smitten with these delightful peanut butter gems.

Let's cook with our recipes!

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 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.

CLASSIC PEANUT BUTTER BLOSSOM COOKIES



Classic Peanut Butter Blossom Cookies image

Christmas just isn't Christmas without these-they're the most wonderful cookie of the year! Time and time again, Betty Crocker™ fans tell us these are their most-made cookies, and it's no wonder why. Tender peanut butter cookies, made from scratch in a recipe that comes together quickly, are the base that sets the standard. Once they're out of the oven, Hershey's Kisses are immediately pressed into the warm cookies so that the dough cradles the candy and holds it in place. Once they're cooled and ready to eat, they're the perfect combination of silky chocolate and tender, sweet-salty peanut butter cookie-and you'd better believe they'll disappear fast!

Categories     Dessert

Time 1h

Yield 36

Number Of Ingredients 10

1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup creamy peanut butter
1/2 cup butter, softened
1 egg
1 1/2 cups Gold Medal™ all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
Additional granulated sugar
About 36 Hershey's Kisses Brand milk chocolates, unwrapped

Steps:

  • Heat oven to 375°F. In large bowl, beat 1/2 cup granulated sugar, the brown sugar, peanut butter, butter and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda and baking powder until dough forms.
  • Shape dough into 1-inch balls; roll in additional granulated sugar. On ungreased cookie sheets, place about 2 inches apart.
  • Bake 8 to 10 minutes or until edges are light golden brown. Immediately press 1 milk chocolate candy in center of each cookie. Remove from cookie sheets to cooling rack.

Nutrition Facts : Calories 115, Carbohydrate 14 g, Cholesterol 15 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 75 mg

PEANUT BUTTER AND JELLY THUMBPRINT SHORTBREAD COOKIES



Peanut Butter and Jelly Thumbprint Shortbread Cookies image

These are just like the shortbread and jam cookies you know, but with the taste of peanut butter and grape jelly.

Provided by Christine Thomas Boss

Categories     Desserts     Cookies     Thumbprint Cookie Recipes

Time 35m

Yield 36

Number Of Ingredients 7

1 cup butter, softened
⅔ cup white sugar
½ teaspoon vanilla extract
2 cups all-purpose flour
½ cup grape jelly
½ cup creamy peanut butter
1 ½ teaspoons vegetable oil

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.

Nutrition Facts : Calories 119.5 calories, Carbohydrate 12.8 g, Cholesterol 13.6 mg, Fat 7.2 g, Fiber 0.4 g, Protein 1.7 g, SaturatedFat 3.7 g, Sodium 52.9 mg, Sugar 6.9 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 AND JELLY THUMBPRINTS



Peanut Butter and Jelly Thumbprints image

These cookies take their flavor cues from the lunch-box favorite. Any jam or jelly can be substituted for raspberry.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 40

Number Of Ingredients 11

1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup smooth peanut butter
4 ounces (1 stick) unsalted butter, softened
1/3 cup packed light-brown sugar
1/3 cup granulated sugar, plus more for rolling
1 large egg
1 teaspoon pure vanilla extract
1/2 cup raspberry jam

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.

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.

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 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

Tips:

  • Chill the dough: This will help prevent the cookies from spreading too much in the oven.
  • Use a small cookie scoop: This will help you get evenly sized cookies.
  • Roll the cookies in sugar: This will give them a nice, sparkly finish.
  • Press the thumbprint into the center of the cookie: Make sure to press it deep enough so that the filling doesn't spill out.
  • Fill the thumbprint with your favorite filling: You can use peanut butter, jelly, Nutella, or even a simple glaze.
  • Bake the cookies until they are just set: You don't want to overbake them, or they will become dry and crumbly.

Conclusion:

Peanut butter thumbprint cookies are a classic cookie that is perfect for any occasion. They are easy to make and always a hit with friends and family. With a few simple tips, you can make sure your peanut butter thumbprint cookies turn out perfect every time.

Related Topics