PB&J Thumbprints

Yield:

Yield: About 8 dozen (serving size: 1 cookie)

Recipe Time

Prep: 45 Minutes
Bake: 12 Minutes

Nutritional Information

Calories 44
Fat 2 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 1 g
Carbohydrate 5 g
Fiber 1 g
Cholesterol 2 mg
Iron 0.0 mg
Sodium 46 mg
Calcium 5 mg

Ingredients

1 1/2 cups white whole-wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups chunky peanut butter, not natural or old-fashioned
1 cup packed dark brown sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup seedless strawberry jam, stirred to loosen

Preparation

1. Place racks in top and bottom thirds of oven; preheat to 350ºF. Line 2 large baking sheets with parchment.

2. In a bowl, whisk flour, baking soda and salt. In a large bowl, using an electric mixer on low speed, beat peanut butter, sugar, egg, 1/4 cup water and vanilla until combined. Increase speed to medium and beat until mixture is well-blended and light, about 3 minutes. On low speed, gradually beat in flour mixture until just incorporated.

3. Pinch off a heaping teaspoonful of dough and roll into a 1-inch ball. Place on a baking sheet. Repeat, covering both sheets, spacing dough balls 1 inch apart. With end of a wooden spoon handle, make an indentation in center of each ball. Fill each indentation with 1/4 teaspoon jam.

4. Bake, switching sheets halfway through, until lightly browned, about 12 minutes. Let cool on sheets on wire racks for 2 minutes, then transfer to wire racks to cool completely. Repeat with remaining dough and jam.

Note:

Genevieve Ko,

December 2013