PB&J Thumbprint Cookies
Food cannot be merely full of nutrients to be nourishing to the body. I truly believe that deliciousness and beauty add so much to our health and I will sing it from the rooftops! These beauties bring me so much joy...the little pockets of raspberry jam (high in fiber and antioxidants), the chewy center from the eggs (full of protein and fat soluble vitamins) and brown sugar (full of sweetness and mineral dense molasses), and the organic peanut butter (full of satiating fats). I think it can be easy vilify ingredients and cancel them from our diets altogether, but why not just eat them in moderation and most of all ENJOY them!
Ingredients:
1 1/2 cups brown sugar
2 eggs
1 teaspoon vanilla
1 3/4 cups peanut butter
1 cup of your favorite jam (we love raspberry jam!)
If you want the best peanut butter cookie you’ve ever had, leave the raspberry jam centers out and sprinkle a bit flaky salt on top instead. You don’t need to flatten them before baking, but let them cool a bit before taking them off the pan.
Directions:
Preheat your oven to 350 degrees F. Line a large baking sheet with parchment paper. In a large bowl whisk together the sugar and eggs. Add the vanilla extract and peanut butter and continue whisking until completely combined. We’re going to make a slightly larger cookie to have room for our little jam hearts on top. Scoop balls that are about 1 tablespoon. Place them on the baking sheet about 2 inches apart as they will spread when cooking. Press them slightly to flatten a bit and press your thumb gently into the center of the cookie and then press again in a slight angle to the first thumbprint to make a heart shape. Use a small spoon to fill the heart with jam. Bake the cookies for about 15 minutes until golden on the edges. Let them cool and firm up slightly before moving them from the tray. Enjoy!
