Peanut Butter and Jelly Thumbprint Cookies – a delicious recipe with Nonstick cooking spray, peanuts, old-fashioned, flour, salt, unsalted butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper and spray with nonstick cooking spray.
2
Pulse the peanuts in a food processor until they are a fine meal.
3
Add the oats, flour and salt and process until blended.
4
Transfer to a bowl.
5
In the food processor, combine the butter and sugar and process until light and fluffy.
6
With the motor running, add the egg and vanilla.
7
Process until smooth.
8
Add half of the dry ingredients back into the processor and pulse to combine.
9
Add the remaining half and pulse again until combined.
10
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.
11
Use your thumb to make a thumb print in each cookie.
12
Bake until the bottoms of the cookies are lightly golden brown, 12 to 15 minutes.
13
Cool on a wire rack.
14
Stir the jelly in a small bowl to loosen it up and fill each thumbprint with about 1 teaspoon.
789
kcal
Calories
45
g
Fat
82
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: Nonstick cooking spray, 1 cup unsalted roasted peanuts, 1 cup old-fashioned rolled oats, 1 cup all-purpose flour, and more.
Yes, Peanut Butter and Jelly Thumbprint Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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