Peanut Butter Jammies

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.

Yield: 3 dozen (serving size: 1 cookie)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 62
  • Calories from fat: 42%
  • Fat: 2.9g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.8g
  • Protein: 1.6g
  • Carbohydrate: 8.3g
  • Fiber: 0.4g
  • Cholesterol: 6mg
  • Iron: 0.2mg
  • Sodium: 27mg
  • Calcium: 3mg

Ingredients

  • 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

Preparation

  1. 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.
  2. Preheat oven to 375°.
  3. 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.
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