Skinny Recipe: Peanut Butter Thumbprint Cookies

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Thumbprint cookies always remind me of the holidays and they’re a great to make with your kids. Here, low sugar peanut butter and chopped peanuts add protein, sweetness and crunch without spiking your blood sugar or the calorie count. These healthier cookies are topped with a tiny bit of fruit spread, so only fill them the day they’re being served. Put the rest in an airtight container until needed.

crunchy peanut butter thumbprint cookie recipe

Makes three dozen cookies, 2 per serving

Ingredients

1 ¾ cup unbleached all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1/3 cup firmly packed brown sugar
1/2 cup Stevia In The Raw® Bakers Bag
1 large egg, at room temperature
1 teaspoon vanilla extract
3/4 cup creamy peanut butter (with salt), at room temperature
1/2 cup unsalted roasted peanuts, finely chopped
1/2 cup fruit spread (I used raspberry but you can use whatever you like)

Directions

Set racks in the top and bottom third of the oven and preheat the oven to 350° F. Line 2 baking sheets with baking parchment and set aside. In a small bowl, whisk together the flour, baking soda, and salt, and set aside. Place the chopped peanuts in a small bowl and set aside.

In a deep mixing bowl, use a hand mixer on medium-high to beat the butter with the brown sugar for 2 minutes. Add the stevia and beat for 1 minute. Mix in the egg and vanilla until well blended. Add the peanut butter. Using the lowest speed, mix in the dry ingredients until the dough almost comes together.

Using a spatula, work with dough 5-6 times to complete blending in the dry ingredients. Breaking off pieces, roll the dough into 1-inch balls. Roll each ball in the chopped peanuts, then place on a prepared baking sheet and pressing gently with the tip of your thumb, make a shallow hollow in the ball. The dough will crack. If desired, gently shape it to reduce the cracks. Repeat, placing the cookies 1 ½ inches apart, with 12 on each baking sheet.

Bake the cookies for 12 minutes or until lightly golden, rotating at the halfway point if needed. Using the tip of a wooden spoon handle, very gently press the hollow in each cookie to reform it. Transfer the cookies to baking racks to cool. Repeat, shaping and baking the remaining dough.

When the cookies are completely cool, spoon a scant half-teaspoon of the raspberry fruit spread into the hollow. Serve immediately. Only fill cookies being served the day they are baked. Store the rest in an airtight container for up to 1 week, then fill before serving.

Hint- if the fruit spread is thick, slowly heat in the microwave until it’s easier to handle.

Nutrition Facts

Calories: 210
Fat: 13g
Dietary fiber: 1g
Sodium: 90mg
Carbohydrates: 20g
Protein 5g

Posted on September 27, 2013 at 4:48 pm

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