PB&J Thumbprints

Ingredients

• 1 teaspoon baking soda 
• 1 cup brown sugar dark packed
• 1 large eggs 
• 1.5 cups chunky peanut butter 
• 0.5 teaspoon salt 
• 0.5 cup strawberry jam seedless
• 1 teaspoon vanilla extract 
• 1.5 cups flour whole-wheat white

Equipment

• bowl
• baking sheet
• oven
• whisk
• hand mixer
• wooden spoon

Directions

1. Place racks in top and bottom thirds of oven; preheat to 350F. Line 2 large baking sheets with parchment.
2. In a bowl, whisk flour, baking soda and salt. In a large bowl, using an electric mixer on low speed, beat peanut butter, sugar, egg, 1/4 cup water and vanilla until combined. Increase speed to medium and beat until mixture is well-blended and light, about 3 minutes. On low speed, gradually beat in flour mixture until just incorporated.
3. Pinch off a heaping teaspoonful of dough and roll into a 1-inch ball.
4. Place on a baking sheet. Repeat, covering both sheets, spacing dough balls 1 inch apart. With end of a wooden spoon handle, make an indentation in center of each ball. Fill each indentation with 1/4 teaspoon jam.
5. Bake, switching sheets halfway through, until lightly browned, about 12 minutes.
6. Let cool on sheets on wire racks for 2 minutes, then transfer to wire racks to cool completely. Repeat with remaining dough and jam.