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.
My sons love thumbprint cookies and peanut butter so I decided to try this recipe. The dough is very dry and crumbly chilling made it worse. I added more peanut butter by hand until the dough came together properly. Next time I would use 1 cup of peanut butter and add another egg. I used my 1 tbsp scoop and got 51 cookies that baked in 16 minutes on Silpat lined sheets. I used homemade strawberry jam as that is what we like.
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Dough was way too dry. Would have needed a dough hook to get it to come together. Added an additional 1/2 cup of peanut butter to salvage it.
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My sons love thumbprint cookies and peanut butter so I decided to try this recipe. The dough is very dry and crumbly chilling made it worse. I added more peanut butter by hand until the dough came together properly. Next time I would use 1 cup of peanut butter and add another egg. I used my 1 tbsp scoop and got 51 cookies that baked in 16 minutes on Silpat lined sheets. I used homemade strawberry jam as that is what we like.
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Made these family loved them. I only changed a few things. Instead of 1/4 tsp salt I put 1/8 tsp. Only because the butter i used was salted. Made a few different kinds. Used the same dough. Rolled the dough in crushed almonds. And baked for the time it says. One batch was done with the jam. And another I added Reese cup to the center. And made some with snickers in center. My husband doesn't like jelly so did some plain Will make again
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This isn't so much a review as a report of changes I made and the results in case anybody else wants to try. Swaps: gluten free flour blend re-hydrated PB2 and home-canned hot fudge/plum sauce instead of jam. I needed to do some pantry use-ups as well as make this something a Celiac could safely eat. Other than not being as pretty as the original and having so much less fat it worked out great! Also I tried the two-tablespoon size and that has to be a typo so I halved all the balls and it worked out fine. Thank you for the recipe!
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Made these today after cleaning the fridge/pantry and finding 3 half-used jars of grape jelly and 2 half-used jars of peanut butter. I did not chill the dough and they turned out fine so that's an unnecessary step. The direction to "Scoop dough into 2 table-spoon sized balls " I assume is a typo? They're very good but a little on the too-sweet side for me. I think if I make them again I may cut down on the amount of sugar.
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Delicious! My family loves them. I did not chill the dough. I also did the thumbprint and added the jelly before any baking and then baked for 14 minutes, cooled on rack. Not sure why you would add the jelly in the middle of the bake time?
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Made the cookie part just like the recipe said. I used black raspberry preserves for the jam. If you like PBJ then this cookie is the one for you! Everyone who ate one made the "yum" sound.
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Dough was way too dry. Would have needed a dough hook to get it to come together. Added an additional 1/2 cup of peanut butter to salvage it.
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Oh these are so good. I had picked wild blackberries today and cooked them down and added sugar and vanilla to make a thick sauce. Decided thumbprint cookies would be perfect. And these are perfect. I followed directions exactly. I see others said they came out dry and crumbly and had to add more peanut butter but my dough was super moist. So I am not sure what went wrong for them? Anyway super duper good and easy. Didn't refrigerate either works perfect.
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*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
My sons love thumbprint cookies and peanut butter so I decided to try this recipe. The dough is very dry and crumbly chilling made it worse. I added more peanut butter by hand until the dough came together properly. Next time I would use 1 cup of peanut butter and add another egg. I used my 1 tbsp scoop and got 51 cookies that baked in 16 minutes on Silpat lined sheets. I used homemade strawberry jam as that is what we like.
Made these family loved them. I only changed a few things. Instead of 1/4 tsp salt I put 1/8 tsp. Only because the butter i used was salted. Made a few different kinds. Used the same dough. Rolled the dough in crushed almonds. And baked for the time it says. One batch was done with the jam. And another I added Reese cup to the center. And made some with snickers in center. My husband doesn't like jelly so did some plain Will make again
This isn't so much a review as a report of changes I made and the results in case anybody else wants to try. Swaps: gluten free flour blend re-hydrated PB2 and home-canned hot fudge/plum sauce instead of jam. I needed to do some pantry use-ups as well as make this something a Celiac could safely eat. Other than not being as pretty as the original and having so much less fat it worked out great! Also I tried the two-tablespoon size and that has to be a typo so I halved all the balls and it worked out fine. Thank you for the recipe!
Made these today after cleaning the fridge/pantry and finding 3 half-used jars of grape jelly and 2 half-used jars of peanut butter. I did not chill the dough and they turned out fine so that's an unnecessary step. The direction to "Scoop dough into 2 table-spoon sized balls " I assume is a typo? They're very good but a little on the too-sweet side for me. I think if I make them again I may cut down on the amount of sugar.
Delicious! My family loves them. I did not chill the dough. I also did the thumbprint and added the jelly before any baking and then baked for 14 minutes, cooled on rack. Not sure why you would add the jelly in the middle of the bake time?
Made the cookie part just like the recipe said. I used black raspberry preserves for the jam. If you like PBJ then this cookie is the one for you! Everyone who ate one made the "yum" sound.
Oh these are so good. I had picked wild blackberries today and cooked them down and added sugar and vanilla to make a thick sauce. Decided thumbprint cookies would be perfect. And these are perfect. I followed directions exactly. I see others said they came out dry and crumbly and had to add more peanut butter but my dough was super moist. So I am not sure what went wrong for them? Anyway super duper good and easy. Didn't refrigerate either works perfect.
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Peanut Butter and Jelly Thumbprint Cookies
