Recipe courtesy of Katie Lee Biegel
Peanut Butter and Jelly Thumbprint Cookies
Getting reviews...
- Level: Easy
- Total: 1 hr 20 min (includes cooling time)
- Active: 20 min
- Yield: 20 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 114
- Total Fat
- 8 g
- Saturated Fat
- 2 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 1 g
- Sugar
- 5 g
- Protein
- 4 g
- Cholesterol
- 9 mg
- Sodium
- 55 mg
My daughter loves these cookies, and they’re so simple to make. I like to serve them to her as an after-school snack. Other types of nut butters and sunflower seed butter can be substituted as well.
- Level: Easy
- Total: 1 hr 20 min (includes cooling time)
- Active: 20 min
- Yield: 20 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 114
- Total Fat
- 8 g
- Saturated Fat
- 2 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 1 g
- Sugar
- 5 g
- Protein
- 4 g
- Cholesterol
- 9 mg
- Sodium
- 55 mg
Ingredients
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Directions
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a food processor fitted with the blade attachment, add the peanuts and pulse until finely chopped. Remove to a bowl and set aside.
- Add the oats to the food processor and pulse until a flour-like consistency forms. To the ground oats, add the creamy peanut butter, confectioners’ sugar, baking soda, salt and egg and pulse until the dough just comes together. Add the peanuts and pulse again until just combined.
- Scoop the dough by the heaping tablespoon onto the prepared baking sheet until about 20 cookies are formed, about 1-inch apart. Roll the dough into balls with your hands. Using your fingertip, press gently to make an indent in the center of each cookie.
- Spoon 1/4 teaspoon strawberry jam into the center of each cookie, then bake until golden brown and set, 10 to 13 minutes.
- Allow to cool on the baking sheet, then serve.
