Peanut butter and jelly. Apply between two slices of bread. Consume with a glass of milk, if desired. Suddenly, I’m happy. This flavor combination is classic, because it is sweet and salty. It transports us back to the time where we’d open our lunchboxes and eat a PB&J sandwich at lunch. Wasn’t life was a lot less complicated as a child? Even now in my thirties, when I come home and too lazy to be bothered to cook anything, I’ll prepare a PB&J sandwich. If I’m reading through a menu and I see PB&J in any item, it’s pretty certain that I’ll order it. I love peanut butter and jelly.
These thumbprints are gluten-free, so you can get your peanut butter and jelly sandwich experience, without the bread. Sadly, I couldn’t figure out how to make this recipe calorie-free.
- 1 cup natural peanut butter (smooth or crunchy)
- ¼ cup granulated sugar
- ¼ cup brown sugar (golden or dark)
- ¼ tbsp vanilla extract
- pinch of kosher salt
- 1 whole egg
- ⅓ cup of jam
- ½ cup of sugar for tossing the thumbprints
- ¼ tsp cinnamon (optional)
- small pinch of nutmeg (optional)
- Preheat the oven to 350 degrees F.
- Open can of peanut butter and remove any oil that collected on the top.
- In a bowl, combine the peanut butter, ¼ cup granulated sugar, ¼ cup brown sugar, whole egg, salt, vanilla extract, cinnamon, nutmeg. Mix by hand until all the ingredients are combined and the dough comes together.
- Use a small ice cream scoop to portion out the dough balls. Toss the dough balls in the sugar and then place on a baking sheet lined with parchment. Arrange the dough balls about 2 inches apart.
- Using your thumb, press down into each of the dough ball to make a small indentation.
- Fill each indentation with jam.
- Bake in the over for about 9-12 minutes until golden brown.
- Makes approximately 1 dozen thumbprints.