Pbj Thumbprint Bars Recipes

SUNNY'S HOLIDAY PB AND J THUMBPRINTS

Steps:

• In a stand mixer with the paddle attachment, add the butter, peanut butter, brown sugar and granulated sugar, and blend on medium-high speed until creamy. Turn off the mixer and use a rubber spatula to scrape the sides of the bowl, pushing everything back towards the center. Then add the salt, vanilla and egg, and blend until combined. Lower the speed of the mixer and add the flour in 1/2-cup intervals. Between each addition be sure to completely blend in all the flour and scrape the sides as before. Once completely combined, scrape the dough out of the mixer, add to a container with a lid and refrigerate for at least 2 hours.
• Preheat the oven to 350 degrees F. Line baking sheets with parchment paper.
• Remove the cookie dough from the refrigerator and, using a tablespoon, scoop out the dough and roll into a ball between your hands. Then roll the formed ball in the turbinado sugar and place on the prepared baking sheets. Repeat for the rest of the balls, making sure to separate them on the sheet by about 1 inch. Try chopping roasted peanuts and adding them to the sugar before rolling out all the balls or add a drop of food coloring to the sugar to make the cookies even more festive!
• Once all the balls are on the baking sheet, make an indentation in the center of each using the rounded end of a wooden spoon, the back of a rounded teaspoon or your good old-fashioned thumb. Fill the center of each with about 1/2 teaspoon strawberry preserves. Bake until lightly golden, about 12 minutes. Remove to a wire rack. Let cool before serving.

PEANUT BUTTER AND JELLY BARS

Steps:

• Preheat the oven to 350 degrees F.
• Grease a 9 by 13 by 2-inch cake pan. Line it with parchment paper, then grease and flour the pan.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light yellow, about 2 minutes. With the mixer on low speed, add the vanilla, eggs, and peanut butter and mix until all ingredients are combined.
• In a small bowl, sift together the flour, baking powder, and salt. With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture. Mix just until combined.
• Spread 2/3 of the dough into the prepared cake pan and spread over the bottom with a knife or offset spatula. Spread the jam evenly over the dough. Drop small globs of the remaining dough evenly over the jam. Don't worry if all the jam isn't covered; it will spread in the oven. Sprinkle with chopped peanuts and bake for 45 minutes, until golden brown. Cool and cut into squares.

PB&J BARS

Steps:

• Line a 9-in. square baking pan with foil and grease the foil. Press two-thirds of the cookie dough into prepared pan. Spread jam over dough to within 1/4 in. of edges. In a bowl, mix the granola, peanut butter chips and remaining dough until blended; crumble over jam., Bake at 375° for 25-30 minutes or until golden brown. Cool on a wire rack. Using foil, lift out of pan. Discard foil; cut into bars.

PEANUT BUTTER AND JELLY THUMBPRINTS

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.

SUNNY'S EASY PB&J SWIRL BARS

Steps:

• Make the crust. Spray an 8-inch square metal baking pan with nonstick cooking spray. Line with parchment paper, allowing the parchment to overhang the edges of the pan. Spray again and set aside.
• In a food processor, pulse the crackers, brown sugar and butter until combined and it resembles wet sand. Remove and press into the bottom of the pan. Refrigerate for an hour.
• Preheat the oven to 350 degrees F.
• Make the PB layer: In a stand mixer or with a hand-held mixer, beat the peanut butter, brown sugar and butter in a bowl until smooth. Remove the pan from the refrigerator and spread the peanut butter mixture evenly over the bottom layer.
• Add the jelly swirl. Drop about 9 dollops of the jam around the pan. Use a skewer or butter knife and drag it through the jam and peanut butter to make swirls.
• Bake until set, about 30 minutes. Allow to cool completely, then remove from the pan and cut into bars the size of your choosing.

PEANUT BUTTER AND JELLY THUMBPRINT COOKIES

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.