Peanut Butter and Jelly Thumbprints

Vegetarian
Peanut Butter and Jelly Thumbprints
45 min.
36
105kcal

Suggestions


Hey fellow baking enthusiasts! Are you looking for a delightful treat that's both easy to make and utterly irresistible? Then look no further than these Peanut Butter and Jelly Thumbprints! This recipe yields 36 adorable, bite-sized cookies, perfect for sharing (or not 😉). Each cookie packs a delightful punch of peanut butter flavor, complemented by the sweet tang of raspberry preserves – a classic combination elevated to a whole new level.

What makes these thumbprints truly special is their charming appearance and the surprisingly simple process. With just a little bit of chilling time, you'll have these delightful cookies ready in under an hour. The recipe is vegetarian-friendly, making it a perfect dessert for any occasion. Each cookie clocks in at around 105 calories, so you can indulge without excessive guilt (but moderation is always key!). Prepare for a taste sensation that balances sweet, salty, and tangy flavors in perfect harmony. Trust me, these Peanut Butter and Jelly Thumbprints are a guaranteed crowd-pleaser, perfect for potlucks, parties, or a simple afternoon snack.

The best part? The detailed instructions and readily available ingredients make this recipe accessible to bakers of all skill levels. So grab your mixing bowls, preheat your oven, and get ready to create a batch of these utterly addictive cookies. Your taste buds (and your guests) will thank you!

Ingredients

  • 0.8 cup brown sugar packed
  • 0.3 cup butter softened
  • large eggs 
  • ounces flour all-purpose
  • 0.7 cup granulated sugar 
  • tablespoon juice of lemon fresh
  • 0.5 cup peanut butter 
  • tablespoons raspberry jam seedless
  • 0.3 teaspoon salt 
  • teaspoon vanilla extract 

Equipment

  • bowl
  • baking sheet
  • baking paper
  • oven
  • knife
  • whisk
  • wire rack
  • blender
  • microwave
  • measuring cup

Directions

  1. Lightly spoon flour into dry measuring cups; level with a knife.
  2. Combine flour and salt, stirring well with a whisk; set aside.
  3. Place sugars, peanut butter, and butter in a large bowl; beat with a mixer at medium speed until well combined.
  4. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Gradually add flour mixture to sugar mixture, beating on low speed just until combined.
  5. Lightly coat hands with cooking spray. Shape dough into 36 balls (about 2 1/2 teaspoons each).
  6. Place balls 2 inches apart on baking sheets lined with parchment paper. Press thumb into center of each dough ball, leaving an indentation. Cover and chill 1 hour.
  7. Preheat oven to 35
  8. Uncover dough.
  9. Bake at 350 for 14 minutes or until lightly browned.
  10. Remove cookies from pans, and cool on a wire rack.
  11. Place preserves in a small microwave-safe bowl, and microwave at HIGH 20 seconds, stirring once.
  12. Add juice, stirring until smooth. Spoon about 1/2 teaspoon preserves mixture into the center of each cookie.

Nutrition Facts

Calories105kcal
Protein7.17%
Fat28.99%
Carbs63.84%

Properties

Glycemic Index
7.34
Glycemic Load
8.04
Inflammation Score
-1
Nutrition Score
2.1395652469086%

Flavonoids

Eriodictyol
0.02mg
Hesperetin
0.06mg
Naringenin
0.01mg

Nutrients percent of daily need

Calories:105.36kcal
5.27%
Fat:3.46g
5.32%
Saturated Fat:1.27g
7.94%
Carbohydrates:17.14g
5.71%
Net Carbohydrates:16.73g
6.08%
Sugar:10.46g
11.62%
Cholesterol:13.72mg
4.57%
Sodium:48.32mg
2.1%
Alcohol:0.04g
100%
Alcohol %:0.17%
100%
Protein:1.92g
3.85%
Manganese:0.11mg
5.33%
Selenium:3.57µg
5.11%
Vitamin B3:0.91mg
4.53%
Folate:17.96µg
4.49%
Vitamin B1:0.06mg
4.17%
Vitamin B2:0.06mg
3.47%
Iron:0.49mg
2.74%
Vitamin E:0.4mg
2.68%
Phosphorus:26.64mg
2.66%
Magnesium:8.59mg
2.15%
Copper:0.03mg
1.69%
Fiber:0.41g
1.63%
Vitamin B6:0.03mg
1.33%
Zinc:0.18mg
1.22%
Vitamin B5:0.12mg
1.21%
Potassium:41.77mg
1.19%
Vitamin A:54.42IU
1.09%
Source:My Recipes