Peanut Butter And Fig Jam Thumbprint Cookie Recipe
Ever had one of those moments where you’re craving something sweet yet slightly unconventional? Let me introduce you to a delightful creation that channels nostalgic vibes with a twist—peanut butter thumbprint cookies with fig jam, a treat that will take your taste buds on a whimsical journey of flavor fusion!
I love crafting these delightful Peanut Butter and Fig Jam Thumbprint Cookies! The creamy peanut butter perfectly complements the sweet fig jam, creating an irresistible balance of flavors.
With all-purpose flour, softened butter, and brown sugar, these cookies have a tender texture. They are a unique treat to surprise your loved ones.
Peanut Butter And Fig Jam Thumbprint Cookie Recipe Ingredients
- All-purpose flour: Provides structure and carbohydrates.
- Creamy peanut butter: Adds protein, healthy fats, and a nutty flavor.
- Granulated sugar: Sweetens cookies and promotes browning.
- Light brown sugar: Adds moisture and a hint of molasses flavor.
- Fig jam: Offers sweetness and a fruity contrast.
Peanut Butter And Fig Jam Thumbprint Cookie Recipe Ingredient Quantities
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- 1 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, softened
- 1/4 cup creamy peanut butter
- 1/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
- 1/3 cup fig jam
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How to Make this Peanut Butter And Fig Jam Thumbprint Cookie Recipe
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a small bowl, whisk together the flour, baking soda, and salt; set aside.
3. In a large mixing bowl, cream the softened butter, peanut butter, granulated sugar, and brown sugar together until light and fluffy.
4. Add the egg yolk and vanilla extract to the butter mixture and mix until well combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined to form a dough.
6. Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
7. Use your thumb or a teaspoon to make an indentation in the center of each cookie dough ball.
8. Fill each indentation with about 1/2 teaspoon of fig jam.
9. Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
10. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Peanut Butter And Fig Jam Thumbprint Cookie Recipe Equipment Needed
1. Oven
2. Baking sheet
3. Parchment paper
4. Small bowl
5. Whisk
6. Large mixing bowl
7. Hand mixer or stand mixer
8. Measuring cups
9. Measuring spoons
10. Spatula
11. Teaspoon or thumb (for indenting cookies)
12. Wire rack
FAQ
- Q: Can I use crunchy peanut butter instead of creamy?
A: Yes, you can use crunchy peanut butter for added texture in the cookies. - Q: Is there a substitute for fig jam?
A: You can substitute fig jam with another fruit jam, such as raspberry or strawberry, for a different flavor. - Q: How should I store these cookies?
A: Store the cookies in an airtight container at room temperature for up to 5 days. - Q: Can these cookies be made gluten-free?
A: Yes, you can substitute the all-purpose flour with a gluten-free flour blend. - Q: Can I freeze the dough?
A: Yes, you can freeze the dough. Thaw in the refrigerator before baking as directed. - Q: What is the best way to soften butter?
A: Leave the butter at room temperature for about 30-45 minutes, or microwave in short bursts at a low power setting to soften it gently.
Peanut Butter And Fig Jam Thumbprint Cookie Recipe Substitutions and Variations
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- 1 cup whole wheat flour instead of all-purpose flour
- 1/4 cup almond butter instead of creamy peanut butter
- 1/4 cup coconut sugar instead of granulated sugar
- 1/4 cup dark brown sugar instead of light brown sugar
- 1/3 cup raspberry jam instead of fig jam
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Pro Tips
1. Chill the Dough: After forming the dough, consider chilling it in the refrigerator for 20-30 minutes before rolling it into balls. This helps the cookies maintain their shape during baking and can enhance their texture.
2. Use Room Temperature Ingredients: Ensure your butter, egg yolk, and fig jam are at room temperature before beginning. This will help them mix more evenly and improve the final texture of the cookies.
3. Adjust Sweetness: If you prefer your cookies less sweet, consider reducing the amount of granulated or brown sugar slightly. You can also experiment with different types of fig jam that may have varying levels of sweetness.
4. Experiment with Fillings: While fig jam is delicious, you can experiment with other flavors such as raspberry or apricot jam for a different twist.
5. Monitor Baking Time: Keep a close eye on the cookies as they bake, since oven temperatures can vary. Pull them out when the edges are just lightly golden, as they will continue to bake on the hot baking sheet after being removed from the oven.
Peanut Butter And Fig Jam Thumbprint Cookie Recipe
My favorite Peanut Butter And Fig Jam Thumbprint Cookie Recipe
Equipment Needed:
1. Oven
2. Baking sheet
3. Parchment paper
4. Small bowl
5. Whisk
6. Large mixing bowl
7. Hand mixer or stand mixer
8. Measuring cups
9. Measuring spoons
10. Spatula
11. Teaspoon or thumb (for indenting cookies)
12. Wire rack
Ingredients:
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- 1 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, softened
- 1/4 cup creamy peanut butter
- 1/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
- 1/3 cup fig jam
“`
Instructions:
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a small bowl, whisk together the flour, baking soda, and salt; set aside.
3. In a large mixing bowl, cream the softened butter, peanut butter, granulated sugar, and brown sugar together until light and fluffy.
4. Add the egg yolk and vanilla extract to the butter mixture and mix until well combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined to form a dough.
6. Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
7. Use your thumb or a teaspoon to make an indentation in the center of each cookie dough ball.
8. Fill each indentation with about 1/2 teaspoon of fig jam.
9. Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
10. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.