Parents or older kids can beat the cookie dough ingredients with a mixer and let younger kids shape the dough. Just be ready for hand washing afterward since peanut butter is the main ingredient. Use a small spoon to fill the thumbprints with jam.

Lorrie Hulston Corvin
Recipe by Oxmoor House August 2011

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Recipe Summary test

Yield:
30 cookies (serving size: 1 cookie)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Place sugar, peanut butter, and egg in a medium bowl; beat with a mixer at medium speed until smooth. Add flour; stir well. Shape dough into 30 (1-inch) balls; place 1 inch apart on baking sheets coated with cooking spray. Carefully press thumb into center of each cookie, leaving a slight indentation.

  • 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.

  • Young Chefs can:

  • Place dough balls on cookie sheet

  • Indent cookies with thumb

  • Older Chefs can:

  • Beat ingredients with a mixer with adult supervision

  • Roll dough into balls, and spoon jam into indentation

Nutrition Facts

72 calories; fat 3.4g; saturated fat 0.7g; mono fat 1.6g; poly fat 0.9g; protein 2g; carbohydrates 9.1g; fiber 0.4g; cholesterol 7mg; iron 0.2mg; sodium 32mg; calcium 4mg.
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