I didn't have the problems others have described. I used reduced fat peanut spread and sugar free preserves and the cookies turned out reasonably soft, and definitely delicious (although the jelly thumbprint makes it so you can't stack them)! They actually taste better a day or two after you bake them.
Peanut Butter and Jelly Thumbprints
malice32 Posted: 12/08/08
alohaphd Posted: 12/13/08
As soon as I started putting the ingredients together, it seemed strange - why no baking powder/soda? I knew right away that the recipe would yield hard cookies, not like the puffed up ones seen in the picture. And then as I continued to read the recipe, I saw that you just drop the jam right on top. There is no way this will harden - it will be a big mess. There is something wrong with this recipe. Do not bother making it.
crazyapez Posted: 12/26/09
Of the 5 Cooking Light cookies I made for Christmas, this was the crowd pleaser. They weren't hard but moist and the combination of peanut butter to jelly was perfect. I think that problems with doneness could arise if one doesn't stick to making the amount of balls that the recipe intends to yield. The jelly doesn't set but I think that is what I like about them; there isn't that typical preserve topped dessert that lends to a weird, hard consistency.
erhoads10 Posted: 08/25/10
EASY and YUMMY. These cookies are a hit with everyone all year long. I've also made them with dairy free ingredients and they turned out great. A bit soft/chewy but not so much that they stick to your gums. DO be sure to refrigerate or quick freeze the thumbprints before cooking for this makes a HUGE difference in retaining the shape for filling.
leslieharris Posted: 11/23/11
They were very good and fairly easy to make. My children loved them (surprise!).
hionni Posted: 12/21/11
These were good, but I found the extra step of chilling the formed cookies for an hour before baking was a major inconvenience (especially because I doubled recipe and had multiple trays of them) and for that reason alone, I don't see myself making these again. I should add that an hour in the fridge wasn't even enough for the cookies to hold their shape during baking - unwilling to try chilling the next tray longer, I just baked them and then poked holes in the finished cookies. Not quite as pretty, but acceptable. I found that 15 minutes was way too long - they didn't necessarily burn, but they got quite hard. Watch for doneness starting as early as 10 mins.
MOMMYBUNS Posted: 12/30/12
DELICIOUS! I DON'T LIKE PB COOKIES NEITHER!! I MADE EXTRA JELLY SAUCE TO DRIZZLE OVER THE COOKIES TO MASK THE FLAVOR!! HUBBY & KIDS LOVE EM!!!