PB & J Thumbprints

Love PB and J? It bakes to sweet satisfaction in a mix-easy cookie. MORE+ LESS-

By Betty Crocker Kitchens

March 10, 2009

Make with

Betty Crocker Cookie Mix

Ingredients

pouch (1 lb 1.5 oz) Betty Crocker™ peanut butter cookie mix

tablespoons vegetable oil

tablespoon water

egg

1/4

cup favorite jam, jelly or preserves

1/4

cup Betty Crocker™ Rich & Creamy chocolate frosting (from 1-lb container), if desired

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1

Heat oven to 375°F. In medium bowl, stir cookie mix, oil, water and egg until soft dough forms. Shape dough into 36 balls, about 1 inch each. Place 2 inches apart on ungreased cookie sheet.
2

Bake 8 to 10 minutes or until edges begin to brown. Remove from oven and immediately make indentation in center of each cookie with back of spoon. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
3

Fill each thumbprint with 1/2 teaspoon jam. If desired, drizzle cookies with chocolate glaze. To make glaze, in small microwavable bowl, microwave frosting on High 10 seconds or until thin enough to drizzle.

Try Betty Crocker® oatmeal cookie mix for variety.
Spoon jam into a resealable plastic bag; snip the corner and squeeze to distribute the jam evenly among cookies.