Peanut Butter & Jelly No Bake Thumbprint Cookies
- 2 qt. popped popcorn
- 1 C. light corn syrup
- 1 C. creamy peanut butter
- 3 Tbs. favorite fruit jam or jelly
Measure 2 quarts popped corn into a large bowl; set aside. In medium saucepan, over medium-high heat, bring corn syrup to a boil and boil for 3 minutes, stirring slowly; remove from heat. Stir in peanut butter. Working quickly, pour peanut butter mixture over popcorn, tossing gently to coat. Allow to cool 10 minutes. Roll popcorn mixture into 18 2-inch balls. Press thumb firmly into center of each ball. Fill each cookie center with 1/2 teaspoon jam or jelly. Store in airtight container.