Health

PB&J Thumbprints

pbj-thumbprints Photo: Levi Brown

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. 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.


  • Prep Time:
  • Total Time:
  • Yield: Yield: About 8 dozen (serving size: 1 cookie)

Nutritional Information

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