This weekend, I started looking into the pantry and was speculating what to bake. My Sundays usually go with us going to church, followed by lunch, feeding my son, putting him down for his nap and coming down to the kitchen, for my quiet, alone time of kitchen experiments. My friends tease me that I have a ‘weekend baking disorder’, and I agree…there are a few things that makes the weekend a satisfying affair for me – and baking is on the top of my list.
This week, I settled on making peanut butter cookies, as both my husband and my brother are huge peanut fans, and although I am not a big fan of peanut butter on bread, I do love it in cookies….This recipe is adapted from here.I have always wanted to make thumbprint cookies and so I decided to combine the two…I figured, I could make them two ways, one batch filled in Nutella, and the other will Jelly – reminiscent of the Peanut butter jelly bars that I had made a couple of years ago. I still have some of my strawberry jam leftover and I figured I could use it up in this recipe as well.
This was a super easy recipe, and I made the cookie batter, while the oven preheated. It was so easy.
(Makes 24 cookies)
1/2 cup unsalted butter, softened
1/2 cup creamy peanut butter
3/4 cup firmly packed light brown sugar
1/4 cup granulated sugar
1 teaspoon vanilla extract
1/4 tsp salt
1 3/4 cup all-purpose flour
1 tsp baking soda
4 tbsp granulated sugar, for coating
2 tbsp nutella, for filling
2 tbsp jam/jelly, for filling
Preheat oven to 375 degrees.
Cream the butter, peanut butter, brown sugar and granulated sugar using a electric hand mixer, until they are well combined. Add the egg and vanilla extract and cream again, beating until it becomes light and fluffy. Sift the salt, baking soda and all purpose flour into the peanut butter mixture. Beat until everything is well incorporated.
Scoop using a small ice cream scoop and roll into small golf balls. Place the granulated sugar in a bowl. Drop the cookie dough balls into this bowl and roll to coat. Place on to a parchment lined cookie sheet spaced evenly. Repeat with remaining dough, until all of it gets used up.
Bake in the preheated oven for 8-10 minutes or as soon as the edges start to turn golden brown. Remove, and with the cookies still in the cookie sheet, make a small depression in the center by pressing the cookies with a 1/2 tsp measure, or with your thumb. Fill the cookies, while still warm with either nutella or jam.
I filled one tray of cookies with nutella and the other tray with jam. Let cool – as the cookies cool they firm up, so don/t worry if they appear a bit soft when you pull it out of the oven.
Verdict: There was a debate as to which combination was best – peanut butter and chocolate or peanut butter and jelly. It was a tough competition, but both of them were equally good. It was a perfect weekend treat, and also very cute…I really love the pictures of these cookies, and couldn’t help but put up so many.
1. You don’t have to make them as thumbprint cookies, you can also make them plain peanut butter cookies. In this case, don’t omit the sugar coating, as the cookies by themselves are not very sweet.
2. If making plain peanut butter cookies, make the cookie dough into a log by wrapping it up in plastic wrap. Place in the fridge for 5 minutes and then slice the cookies, for even baking. Sprinkle with sugar for a sweet crunch.
3. You can also try different flavors of fillings, for the thumbprints to make a colorful platter for a party.
4. And, don’t worry about the crackly appearance of the cookies, that is expected.
Sending these delicious cookies to:
1. Favorite recipes – cookies event
2. Bake Along challenge – Peanut butter, event series by Resh
3. Celebrate Olympic Games Event, event series by Jagruti.
4. Taste of the Tropics – Sugarcane
5. Bake Fest
6. ‘MLLA #49’, event series by Susan of the Well Seasoned Cook.
7. Cookie Mela @ Srivalli’s space
8. Lets Party – Go Bake it