Commercial RecipePB & J Thumbprint Cookies
Details
- Time
- 0 minutes
- Yields
- 9 dozen cookies
Peanut butter and jelly is one of the most classic combinations of all time, so that's why this recipe for PB & J Thumbprint Cookies is a crowd-pleaser! Make your guests feel like kids again with the sweetness of REESE'S Peanut Butter Sauce and the fruitiness of the jam or jelly of your choice. Put these classic flavors on a cookie platter or in individual boxes for quick purchase.
Ingredients & Directions
Ingredients
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8 oz.unsalted butter, softened
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6 oz.light brown sugar
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6 oz.granulated sugar
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3-1⁄2 oz. (2 large)eggs
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2 tsp.vanilla extract
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12-1⁄2 oz.all-purpose flour
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1 tsp.baking powder
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1 tsp.baking soda
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1 tsp.salt
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12-1⁄2 oz.chopped peanuts
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5 to 10 oz.jam, jelly or preserves of your choice
Directions
Heat convection oven to 300°F (standard oven: 350°F). Lightly spray sheet pans with vegetable cooking spray. Place parchment paper on prepared sheet pans.
Mix together REESE'S Peanut Butter Sauce, butter, light brown sugar and granulated sugar in 20 qt. bowl of mixer fitted with paddle attachment until creamy. Add eggs and vanilla, mixing until fully incorporated. Blend together flour, baking powder, baking soda and salt in large bowl. Gradually add to peanut butter mixture, mixing until just combined. Using #60 scoop, shape dough into 1-inch balls. Roll in chopped peanuts. Place on prepared sheet pans.
Bake 10 to 12 minutes* or until cookies are just set. Press thumb or handle end of wooden spoon gently in center of each cookie. Cool completely on sheet pans.
Spoon approximately 1/4 to 1/2 teaspoon of jam into each thumbprint. Store in airtight container.
Step 3: If using convection oven, rotate pans one-half turn (180°) after 5 minutes of baking.