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Taffiny Elrod
May 4, 2021  ·   min read
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Peanut Butter and Jelly Thumbprint Cookies

Peanut Butter and Jelly Thumbprint Cookies
PB&J meet again in these wholesome cookie jar favorites that are fun and easy to make.
Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Servings 15cookies
Calories 88.1kcal

Ingredients

Instructions

  • Set the oven to 350℉ and line a large baking sheet with parchment paper.
  • In a medium mixing bowl, combine the peanut butter, coconut oil, and allulose syrup.
  • Stir in the Keto Chow and vanilla extract and mix until a soft dough is formed.
  • Let the dough rest for five minutes. If the kitchen is very warm, rest the dough in the refrigerator.
  • Scoop 15 dough balls onto the baking sheet. They should be approximately 0.75 oz. each, or about one Tbsp. each.
  • Flatten them slightly with your hand or the bottom of a glass.
  • Make an indentation in the middle of each cookie with the tip of your finger or the handle of a small wooden spoon.
  • Fill each indentation with 1/2 tsp. strawberry jam.
  • Bake the filled cookies for about ten minutes, or until they are set and starting to brown around the edges and the jam looks cooked. Let cool.
  • Cookies will keep refrigerated in an airtight container for up to a week, or in the freezer for up to three months.
Keyword Chef Taffiny Elrod, Chocolate Peanut Butter

Photos by Sarah DeYoung

Nutrition Facts
Peanut Butter and Jelly Thumbprint Cookies
Serving Size
1 cookie
Amount per Serving
Calories
88.1
% Daily Value*
Fat
6.1
g
9
%
Saturated Fat
3.5
g
22
%
Polyunsaturated Fat
0.6
g
Monounsaturated Fat
1.18
g
Cholesterol
1.6
mg
1
%
Sodium
127.9
mg
6
%
Potassium
262.34
mg
7
%
Carbohydrates
5.8
g
2
%
Fiber
4.7
g
20
%
Sugar
0.3
g
0
%
Net Carbs
1.16
g
Protein
5.1
g
10
%
Vitamin A
133.87
IU
3
%
Vitamin C
16
mg
19
%
Calcium
102.16
mg
10
%
Iron
0.63
mg
4
%
* Percent Daily Values are based on a 2000 calorie diet.