Nut Butter Gems

"Not your fathers peanut butter cookies! Pick your nut butter, our favorite is cashew butter, but almond and peanut butter work well too."
 
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Ready In:
45mins
Ingredients:
12
Yields:
40 cookies
Serves:
40
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ingredients

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directions

  • Preheat oven to 375°F at least 15 minutes before baking time.
  • •Food processor method:

  • Into a small bowl, sift together the flour, baking soda, and salt- whisk to mix evenly.
  • Process the sugars for several minutes until very fine.
  • Cut the butter into a few pieces and add it with the motor running.
  • Add the peanut butter and process until smooth and creamy.
  • Add the egg and vanilla extract and process until incorporated, scraping the sides of the bowl.
  • Add the flour mixture and pulse in just until incorporated.
  • •Electric mixer method or by hand:

  • Soften the butter to a cool room temperature.
  • In a small bowl, sift together the flour, baking soda, and salt.
  • Whisk to combine.
  • In a mixing bowl, beat the sugars until well mixed.
  • Add the butter and peanut butter and beat for several minutes, until very smooth and creamy.
  • Add the egg and vanilla extract and beat until incorporated, scraping the sides of the bowl.
  • Gradually beat in the flour mixture just until incorporated.
  • •Both methods:

  • Scrape the dough into a bowl and refrigerate for at least 1 hour or as long as overnight.
  • Measure the dough into a 1 1/4-inch cookie scoop (2 level teaspoons) and roll it to shape 1-inch balls.
  • Place the balls 1 1/2-inches apart on ungreased cookie sheets.
  • As soon as you roll each ball, use your index finger or the handle of a wooden spoon to make a depression going down almost to the cookie sheet in the center of each ball.
  • Bake for 10 to 12 minutes or until lightly browned and set.
  • For even baking, rotate the cookie sheet front to back halfway through baking.
  • Cool the cookies on the sheets for a few minutes or until firm enough to lift.
  • Use a small angled metal spatula to transfer the cookies to wire racks to cool completely.
  • If necessary, while the cookies are still hot, use the greased handle of a wooden spoon to deepen the depressions.
  • Fill the centers with milk chocolate toppings.
  • While the cookies are baking, prepare the chocolate topping, melt the chocolates.
  • Whisk in the softened butter.
  • The mixture will thicken immediately.
  • Do not over whisk.
  • Use a reclosable quart-size freezer bag with one corner cut off to pipe the chocolate into the centers the cookies.
  • Allow the chocolate to set until firm before storing the cookies in airtight containers.

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