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PB&J Thumbprints

Photo: Levi Brown
Prep time 45 mins
Bake time 12 mins
Yield Yield: About 8 dozen (serving size: 1 cookie)

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

Nutrition 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

How to Make It

  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.