PB&J Thumbprint Freezer Cookies

I love cookies but I don’t love the way our convection oven is like a heater. Especially during the summer, I want to satisfy my sweet tooth quickly and without too much unnecessary sweat.

But crisis averted! With these PB&J freezer cookies, you only need a microwave and a freezer or fridge. If you prefer not to microwave, the binding ingredients could be melted in a saucepan on the stove.

These cookies are a twist on that classic peanut butter and jelly sandwich. One of my best memories of PB&J was in my 6th grade English class. The goal was to teach us young middle schoolers how to write clearly. After we each wrote instructions for the steps to create a sandwich, the teacher got her hands dirty and made the sandwich exactly the way she interpreted our instructions. Suffice to say, my classmates ended up with open-faced sandwiches, peanut butter or jelly spread on the bread with bare hands, or no sandwich at all. Mine turned out to be a decent sandwich besides the fact that I had forgotten to clarify the need to remove the plastic knives. My sandwich had a few plastic knives smooshed in the middle. At least mine was edible.

No worries, though. I guarantee that these cookies (and the cookie dough) are 100% edible!

      

What better way to sample a taste of the holidays in July than with some no-bake thumbprint cookies? This recipe comes together quickly and is a fairly healthy treat! Recipe adapted from Practical Stewardship. Makes 12-15 cookies. 

1/2 cup peanut butter (try to use a natural one without added sugar)

1/4 cup + 1 tablespoon maple syrup 

1/3 cup roasted peanuts, coarsely chopped

2/3 cup rolled oats

1/3 cup puffed rice cereal

Your favorite summer jam (I used strawberry)

Line a baking sheet with wax paper or parchment paper.

In a microwave safe bowl, combine peanut butter and maple syrup. Microwave on high for 1-2 minutes until smooth and easy to stir.

Remove binding ingredients from microwave and fold in peanuts, oats, and puffed rice cereal. Mixture should be chunky but not sticky.

With clean hands, shape into 1 tablespoon balls and place on baking sheet. Gently create an indentation with your thumb and fill with a small dollop of jam.

Freeze baking sheet for 30 minutes or chill in the refrigerator until hardened. Devour immediately or store in a single layer in an airtight container in the refrigerator. 

  Happy summer!