Low Fat Peanut Butter Thumbprint Cookies Recipes

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

Ingredients

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

LOW-FAT PEANUT BUTTER COOKIES

Low-Fat Peanut Butter Cookies image

When you bite into one of these yummy cookies, you'll never guess it's low in fat. This is my family's favorite healthy peanut butter cookie recipe. -Maria Regakis, Saugus, Massachusetts

Provided by Taste of Home

Categories Desserts

Time 25m

Yield about 2 dozen.

Number Of Ingredients 9

Ingredients

3 tablespoons butter
2 tablespoons reduced-fat peanut butter
1/2 cup packed brown sugar
1/4 cup sugar
1 large egg white
1 teaspoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt

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.

Nutrition Facts : Calories 66 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 49mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.

LOW-FAT PEANUT BUTTER THUMBPRINT COOKIES

Low-Fat Peanut Butter Thumbprint Cookies image

A smart way to enjoy traditional thumbprint cookies. Reduce the fat without reducing the flavor.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 20m

Yield 3

Number Of Ingredients 7

Ingredients

1 package Betty Crocker™ Sweet Rewards™ reduced-fat white cake mix
1/2 cup reduced-fat peanut butter
1/4 cup water
2 tablespoons margarine or butter
1 egg
1/4 cup sugar or very finely chopped peanuts
1 tub Betty Crocker™ Sweet Rewards™ reduced-fat milk chocolate ready-to-spread frosting

Steps:

Heat oven to 375°F. Spray cookie sheet with cooking spray.
Stir cake mix (dry), peanut butter, water, margarine and egg in large bowl, using spoon, until blended. Shape dough into 1-inch balls; roll in sugar. Place about 2 inches apart on cookie sheet.
Bake 8 to 10 minutes or until tops look dry and light golden brown. Immediately press back of 1/2 measuring teaspoon into each cookie. Remove from cookie sheet; cool cookies completely. Fill center of each cookie with about 2 teaspoons frosting.

Nutrition Facts : Calories 120, Carbohydrate 21 g, Cholesterol 5 mg, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 125 mg

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