Peanut Butter Jammies

Peanut Butter Jammies Recipe
Becky Luigart-Stayner
Be ready for hand washing afterward: With peanut butter as the main ingredient, this dough is oily. Parents can beat the cookie dough ingredients and leave the shaping to the kids. Use a baby-food or demitasse spoon to spoon jam into thumbprints.


3 dozen (serving size: 1 cookie)

Recipe from

Cooking Light

Nutritional Information

Calories 62
Caloriesfromfat 42 %
Fat 2.9 g
Satfat 0.6 g
Monofat 1.4 g
Polyfat 0.8 g
Protein 1.6 g
Carbohydrate 8.3 g
Fiber 0.4 g
Cholesterol 6 mg
Iron 0.2 mg
Sodium 27 mg
Calcium 3 mg


1/3 cup all-purpose flour (about 1 1/2 ounces)
3/4 cup creamy peanut butter
3/4 cup sugar
1 egg, lightly beaten
Cooking spray
6 tablespoons strawberry jam


Lightly spoon flour into a dry measuring cup; level with a knife. Place peanut butter, sugar, and egg in a medium bowl; beat with a mixer at medium speed until smooth. Add flour; stir well. Shape dough into 36 (1-inch) balls; place 1-inch apart on baking sheets coated with cooking spray. Press thumb into center of each cookie, leaving an indentation. Cover and chill 3 hours.

Preheat oven to 375°.

Bake cookies at 375° for 12 minutes or until golden. Remove from pans; cool on wire racks. Spoon 1/2 teaspoon jam into the center of each cookie.