Peanut Butter Cookies to Impress

We’ve talked about peanut butter before. There are times when nothing is more satisfying than creamy, rich peanut butter—with a spoon, right out of the jar.  The next time that impulse strikes, you might want to consider a slightly more civilized approach.

Here’s an opportunity to have an easy peanut butter fix in cookie form.  These seductive thumbprint cookies are tailor-made with five basic ingredients, and they bake in ten minutes. If you can recruit any tiny hands, their simple shaping contribution will make everyone happy.

The thumbprint variation allows for the option of quickly filling the little center imprint with whatever pleases you:  jelly, jam, Nutella, dulce de leche, or perhaps marshmallow crème.

Roll the cookies in granulated or brown turbinado sugar before baking for an extra sparkly touch.  When cookies are set, remove them from the oven and fill the center of each with the product of your choice. Briefly return the cookies to the oven to finish baking and set the filling.

Beware.  Do not be tempted to eat these standing up, directly from the pan. Let the hot cookies rest briefly in their pan to firm up and then cool on a wire rack.  You will avert scorching any hovering open mouths.

Peanut Butter Thumbprint Cookies

Ingredients
1 cup peanut butter, either creamy or chunky
1 cup sugar
1 large egg, lightly beaten
1 teaspoon baking soda
½ cup granulated or turbinado sugar (optional, for rolling)
Filling of choice:  berry jam, grape jelly, Nutella, dulce de leche, or marshmallow crème

Directions 

  1. Preheat oven to 350° F. Spray a baking sheet with baker’s spray or line with parchment or silpat.
  2. In a medium bowl stir the peanut butter and sugar together with a spoon. Add the beaten egg and baking soda and stir to evenly combined.
  3. Using a teaspoon, shape rounded spoonfuls of dough into balls. Roll in sugar, if desired.  Set on the baking sheet about 1” apart. With a water moistened thumb, press down in center about ½” to make a well.
  4. Bake for 7 minutes until puffed.  Using back of small spoon, press the thumbprint down again and fill with jam or other filling.  Return to oven and bake another 3 minutes.
  5. Let the cookies cool a couple of minutes and remove with spatula to cooling rack.  To store, layer cookies between sheets of waxed paper.  Store airtight for up to a week.   Yield: approximately 24 cookies.

Must love peanut butter

When it comes to food, I’m always in search of something new and interesting.  This isn’t exactly new, but it is interesting.

It’s a very cool homemade cookie that requires only four ingredients—and very little time or effort.

Peanut Butter Cookies, Fast
Peanut Butter Cookies, Fast

Faster than it takes to preheat the oven, I had the aroma of freshly baked peanut butter cookies wafting magically from the kitchen.  A mere wave of the wrist resulted in crisp, slightly chewy cookies with perfectly balanced peanut-buttery sweetness.

Well, there is one small catch.

These addictive cookies are so good, any attempt at self-restraint goes right out the window. Enjoy for breakfast, lunch, dinner, and random snacking.peanut-butter-cookies-rack

 Peanut Butter Cookies, Fast

Inspired by a popular cookie originally in Gourmet magazine, reprinted in Gourmet’s Five Ingredients by Gourmet Magazine Editors.

Ingredients
1 cup peanut butter, either creamy or chunky
¾ cup sugar
1 large egg, lightly beaten
1 teaspoon baking soda

Directions 

  1. Preheat oven to 350°.  Spray a baking sheet with cooking oil or line with silpat.
  2. In a medium-small mixing bowl, with a spoon beat peanut butter and sugar to combine; then beat in egg and baking soda.
  3. With hands, roll rounded teaspoons of dough into balls and arrange about 1” apart on baking sheets.  Flatten balls with tines of fork to about 1-1/2” diameter, making a crosshatch pattern.
  4. Bake in batches about 10 minutes, until puffed and golden brown.
  5. Cool cookies on baking sheet for 2 minutes to set, then transfer with spatula to rack to cool completely.  These will keep 5 days stored airtight at room temperature.  Yield: 2 dozen approximate.