Quick Pb&j Thumbprints
15m prep 15m cook 30m ready
About 24 cookies These lightly sweetened cookies are wholesome enough to tuck into your little one’s lunch box, and easy enough that a child could make them. Preheat the oven to 325°F. Line a baking sheet with parchment paper.
Let's Cook
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Step 1.
Mix together in a medium bowl: 1 cup (240g) smooth unsweetened peanut butter; 1 large egg; 2 tablespoons (30g) packed brown sugar; 2 tablespoons (15g) whole wheat or all-purpose flour
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Step 2.
Portion the dough by the heaping teaspoon, roll the dough into balls, and place 1 ½ inches apart on the baking sheet. With your finger, press an indentation into the middle of each ball of dough. The dough is crumbly and will crack—this is okay. Fill each indentation with: ½ teaspoon strawberry jam (¼ cup total)
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Step 3.
Bake until the cookies are set and lightly browned around the edges, 12 to 15 minutes. Let cool completely on the sheet on a rack. Store in an airtight container for up to 1 week.
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