Mini Peanut Butter Thumbprint Cookies

Every holiday season, I try to come up with at least one new cookie recipe and these mini peanut butter thumbprint cookies are this year’s winner!

I decided to make them mini so they are easier for little one’s to eat and hold. They came out super cute, the perfect shape and size. Also a good recipe to let your toddler help with. Jack loved making the wells and adding in the chocolate chips!

The dough is really easy to make (one bowl and a wooden spoon - that’s it!), and is only sweetened with pure maple syrup - no white or brown sugar. The cookies are made with just a little bit of whole wheat flour, too. All good-for-you ingredients!

I made two different versions - one with raspberry chia jam and one with dark chocolate chips. For the jam, I originally tested this recipe with my Strawberry Chia Jam, but it wasn’t as red as I wanted for the holidays, so I made a raspberry version that was perfect! You can make yours all jam or all chips - whatever your preference! But it was fun to mix it up!

Ingredients

• 1 cup unsalted/unsweetened creamy peanut butter

• 1 egg

• 1/4 cup pure maple syrup

• 1 teaspoon vanilla

• 1/4 cup whole wheat flour

• 1/4 teaspoon salt

• 1/2 teaspoon baking soda

• Dark chocolate chips

• Raspberry chia jam (see my strawberry chia jam recipe here and just swap strawberries for fresh raspberries)

Instructions

1. Place all ingredients (except the chocolate chips and jam) in a medium bowl and mix with a wooden spoon to combine

2. Cover and place in the fridge to chill and firm up for 1 hour (this is a very important step!)

3. Preheat oven to 350 degrees and line a baking sheet with parchment paper

4. Take small scoops of dough and roll into a ball (should be about 1/2 inch wide - not too big since these are mini cookies) and place on the baking sheet about an inch apart (you should get around 4 dozen)

5. Once all balls are made, take the back of a 1/2 teaspoon and press the middle of each ball down about half way to make the well for the jam and chocolate chips

6. Then take the 1/2 teaspoon and scoop the jam to place in half the cookies. Place one chocolate chip in the rest

7. Place in the oven and bake for about 10-11 minutes until the cookies are set

8. Cool on the baking sheet for a few minutes, then cool completely on a cookie rack

9. Store in an air tight container for 2-3 days or in the refrigerator for about 5 days

Mini Peanut Butter Thumbprint Cookies