PB&J Thumbprints

Yield: Yield: About 8 dozen (serving size: 1 cookie)
Recipe from Health

Recipe Time

Prep Time:
Bake: 12 Minutes

Nutritional Information

Amount per serving
  • Calories: 44
  • Fat: 2g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 1g
  • Carbohydrate: 5g
  • Fiber: 1g
  • Cholesterol: 2mg
  • Iron: 0.0mg
  • Sodium: 46mg
  • Calcium: 5mg

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