Back in July, I think I wrote that I was going to start working out. Before, we get to the recipe, I wanted to take a second and do a smidge of bragging. I have been working out and sticking with it. That’s something I’ve never done before.
In fact, I’ve lost six pounds, I can hold a plank position for nearly 2 minutes (while yelling “You can do this!” aloud to myself), and in the right light I have a shadow of six-pack ab definition. It’s exciting, but I still have a big sweet tooth. I’m a girl who likes dessert and wants to indulge. And these peanut butter and jelly thumbprint cookies are pretty great.
Cookies are my favorite thing to bake, but I while on my health kick, I’m looking for dessert I can eat and not feel too guilty. Ok, so it’s still a cookie, they aren’t a healthy food. But at least there’s a teensy bit of nutritional value in these cookies. First, there’s barely any added butter. Peanut butter, while caloric, is filling protein and a healthy fat. Plus, I used whole wheat flour so it’s got that going for it. Depending on the type of peanut butter and the type of jelly you use, each cookie can clock in between 60-80 calories. Not so bad!
I also like these cookies because I had jelly to spare. Somehow this summer, I spent my time developing a collection of unusual flavors of jelly. In June, I made currant jam. Sometime in July I think, Ryan and I got blueberry jelly in our farm share. Then in August, we went to a wedding in Lancaster, PA and I had to buy a cute little jar of strawberry rhubarb jam from the market. We don’t have a toaster, so that jelly wasn’t making it onto bread. Instead, it was in need of a peanut butter cookie home.
And aren’t the jellies so pretty when baked into the cookies?! Like shiny little jewels. The color of the jelly is so alluring, it’s hard to choose which one to eat first. So why choose? I think it’s best to try one of each, you know, for quality control.
What other flavors of jelly would go with these cookies? If you want the classic flavor of a pb&j, you should probably go with strawberry or grape. But if you’re more adventurous in your pairing let me know! Apple? Blackberry? Plum? It all sounds good to me. Try out some combos and let me know! I’d love to try this again with new flavors, and thereby grow my jelly collection.
Adapted from Amy’s Healthy Baking.
- ½ cup/ 150 grams jelly in your favorite flavor (about 2½ tbsps each for 3 flavors)
- 1 cup/ 120 grams whole wheat flour
- ¾ teaspoon baking powder
- pinch of salt
- ½ tablespoon / 7 grams butter, melted and slightly cooled
- 1 egg white
- 1 teaspoon vanilla extract
- ½ heaping cup/ 75 grams peanut butter
- ½ cup/100 grams brown sugar
- Preheat oven to 350°F/180°C.
- Line a baking sheet with parchment paper or a nonstick mat.
- Measure out your jelly and stir in a little to thin it a bit.
- In a medium bowl, mix together the flour, baking powder, and salt.
- Using a large bowl, mix together the butter, egg white, and vanilla.
- Add the peanut butter to the butter mixture. Stir until smooth.
- Add the brown sugar and stir until smooth.
- Slowly pour the flour mixture into the peanut butter mixture. Fold in until smooth.
- Divide the dough into 24 balls. Depending on the size of your pan they all might fit on one sheet.
- Use your thumb to press and indentation into the ball. If the edges get too crackly, you can use your fingers to pinch and press the edges back together.
- Fill the thumbprint with a small scoopful of jelly. The jam can come up to the edge of the thumbprint, but too full and the jelly will ooze out too much.
- Bake for 10-12 minutes, or until slightly darker around the edges.