Peanut Butter and Fig Jam Thumbprint Cookie Recipe
These peanut butter and fig thumbprint cookies brings all the nostalgic feels from the classic PB and J sandwich.
Servings: 9 cookies
Calories: 245kcal
Equipment
- 1 baking sheet
- 1 large mixing bowl
- 1 spatula
- 1 whisk
- 1 Cookie scoop
- 1 tablespoon for indenting the cookie
- 1 Scale optional, but recommended!
- measuring cups
Ingredients
- 240 grams creamy peanut butter 1 cup
- 100 grams cane sugar ½ cup
- 1 large egg
- ½ cup fig jam
Instructions
- Preheat the oven to 350º and line a baking sheet with parchment paper.
- In a large bowl, combine the peanut butter, sugar, and egg until it forms a soft dough.
- Roll the dough into a golf-sized ball and lay onto the baking sheet.
- Press down into the center of the cookie dough with the back of tablespoon to create the indent for the jam.
- Fill the middle of each of the cookies with 1-2 tablespoon of fig jam, then bake in the oven for 15 minutes.
- Let cool completely (at least 20-25 minutes) before serving as the centers will be very soft and can break easily.
Nutrition
Calories: 245kcal | Carbohydrates: 26g | Protein: 7g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.002g | Cholesterol: 21mg | Sodium: 126mg | Potassium: 168mg | Fiber: 1g | Sugar: 20g | Vitamin A: 30IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg
