Bake a batch of these sweet and salty peanut butter thumbprint cookies. With or without a filling, they're a real crowd pleaser. Drizzle or fill them with chocolate and they become even more popular. The recipe is an easy one and if you're a fast worker you can get it done and dusted within half an hour.
Prep Time20 minutesmins
Cook Time12 minutesmins
Course: Afternoon Tea, Snack
Cuisine: American
Keyword: biscuits, cookies, dark chocolate, peanut butter
½cuplight muscovado sugar(90g) or use light brown sugar
1large egg(I used a duck egg)
1tspvanilla extract
1¼cupflour(150g) (I used half wholemeal and half plain white)
1tspbaking powder
¼cupgranulated sugar(50g)
Chocolate Drizzle (optional)
50gdark chocolate(¼ cup) (I used Green & Black's Cook's 72%)
Instructions
Cream the peanut butter and butter together until well combined.
⅔ cup smooth peanut butter, ¼ cup unsalted butter
Add the sugars and cream until the mixture is light in colour and fluffy in texture.
½ cup golden caster sugar, ½ cup light muscovado sugar
Beat in the egg together with the vanilla extract.
1 large egg, 1 tsp vanilla extract
Sift in the flours and baking powder, the stir until everything is just mixed.
1¼ cup flour, 1 tsp baking powder
Pour the granulated sugar into a shallow bowl.
¼ cup granulated sugar
Roll tablespoons of dough between the palms of your hands to form large walnut sized pieces. If the dough is too soft, place it in the fridge for half an hour to firm up.
Roll them around in the bowl of sugar to coat and place onto two lined baking trays, leaving a 3 cm (1 inch) gap between them.
Indent the centre of the balls slightly with your thumb or a teaspoon.
Set the oven to 180℃ (160℃ fan, 350℉, Gas 4).
Bake in the middle of the oven for 12-15 minutes until golden and firm.
Leave to cool slightly for a couple of minutes, then use a spatular to transfer them to a wire rack to cool.
Chocolate Drizzle
Melt the chocolate in a bowl suspended over a pan of hot, but not boiling water.
50 g dark chocolate
Using a spoon or cone made out of greaseproof paper, drizzle over the cookies in a zig zag motion.
Leave the cookies in a cool place to set. Half an hour should do it.
Notes
If you prefer a more traditional thumbprint cookie, fill the hole with the melted chocolate rather than drizzling it over the top.Use milk chocolate, if you prefer or jam or a filling of your choice. Alternatively just leave the cookies plain, they're delicious just as they are.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.