Food recipes
Peanut Butter and Chocolate Thumbprints
Peanut Butter and Chocolate Thumbprints Ingredients: wheat flour, white, all-purpose, unenriched salt, table butter, without salt sugars, brown vanilla extract milk, fluid, 1% fat, without added vitamin a and vitamin...
Peanut Butter and Chocolate Thumbprints
Ingredients:
wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
sugars, brown
vanilla extract
milk, fluid, 1% fat, without added vitamin a and vitamin d
peanut butter, smooth style, without salt
spartan, real semi-sweet chocolate baking chips,
syrups, corn, light
vanilla extract
cream, fluid, heavy whipping
peanut butter, smooth style, without salt
Directions:
Sift the flour and salt together into a mixing bowl and set aside.
Beat the butter in the bowl of a standing mixer fitted with a paddle attachment at high speed until it is light and fluffy, about 3 minutes.
Add the brown sugar, crumbling it with your hands as you add it to get rid of any lumps.
Mix on medium-high speed until smooth, about 1 minute.
Scrape down the sides and bottom of the bowl with a rubber spatula halfway through mixing to ensure that the butter and sugar are well mixed.
Add the vanilla and mix until combined.
Again, scrape down the sides and bottom of the bowl to make sure that the ingredients are incorporated.
Add approximately half the flour mixture and mix on low speed just until the flour is incorporated, about 30 seconds.
Add the milk and peanut butter and mix until incorporated, about 30 seconds.
Then add the remaining flour and mix until just combined.
Remove the dough from the bowl, press it into a flat mound, and wrap it in plastic wrap.
Let it chill in the refrigerator for at least 1 hour or up to 3 days.
While the dough is chilling, preheat the oven to 350 F. Line two sheet pans with parchment paper or spray lightly with nonstick cooking spray.
Remove the chilled dough from the refrigerator and scoop or roll it into balls about 1 tablespoon in size.
Place the balls of dough about 1 inch apart on the prepared pans.
Using your thumb or the back of a teaspoon measure, gently press the center of each dough ball to make an indentation in the top of each cookie.
Chill the cookie dough on the sheets in the refrigerator for about 10 minutes.
Bake for 12 to 15 minutes, rotating the pans once halfway through, until the edges of the cookies are golden brown.
Remove the cookies from the oven, let them cool slightly on the pans, then transfer them to a wire rack to cool to room temperature.
While the cookies are cooling, prepare the ganache filling.
Combine the milk chocolate chips, corn syrup, vanilla, and heavy cream in a mixing bowl and heat over a double boiler.
Stir constantly with a rubber spatula or wooden spoon until the chocolate is fully melted and the ingredients have completely combined.
Once the chocolate mixture is smooth, take the bowl off the heat and add the peanut butter, stirring vigorously until combined.
Spoon the ganache filling into the indentations on each of the cookies.
Let the ganache set at room temperature for 20 minutes.
Serve the cooled cookies immediately, or keep them in an airtight container at room temperature for up to 1 week.
Instead of using ganache, substitute 1/2 teaspoon of raspberry jam per cookie and fill the thumbprint of each cookie prior to baking.
Bake as directed.
Ingredients:
wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
sugars, brown
vanilla extract
milk, fluid, 1% fat, without added vitamin a and vitamin d
peanut butter, smooth style, without salt
spartan, real semi-sweet chocolate baking chips,
syrups, corn, light
vanilla extract
cream, fluid, heavy whipping
peanut butter, smooth style, without salt
Directions:
Sift the flour and salt together into a mixing bowl and set aside.
Beat the butter in the bowl of a standing mixer fitted with a paddle attachment at high speed until it is light and fluffy, about 3 minutes.
Add the brown sugar, crumbling it with your hands as you add it to get rid of any lumps.
Mix on medium-high speed until smooth, about 1 minute.
Scrape down the sides and bottom of the bowl with a rubber spatula halfway through mixing to ensure that the butter and sugar are well mixed.
Add the vanilla and mix until combined.
Again, scrape down the sides and bottom of the bowl to make sure that the ingredients are incorporated.
Add approximately half the flour mixture and mix on low speed just until the flour is incorporated, about 30 seconds.
Add the milk and peanut butter and mix until incorporated, about 30 seconds.
Then add the remaining flour and mix until just combined.
Remove the dough from the bowl, press it into a flat mound, and wrap it in plastic wrap.
Let it chill in the refrigerator for at least 1 hour or up to 3 days.
While the dough is chilling, preheat the oven to 350 F. Line two sheet pans with parchment paper or spray lightly with nonstick cooking spray.
Remove the chilled dough from the refrigerator and scoop or roll it into balls about 1 tablespoon in size.
Place the balls of dough about 1 inch apart on the prepared pans.
Using your thumb or the back of a teaspoon measure, gently press the center of each dough ball to make an indentation in the top of each cookie.
Chill the cookie dough on the sheets in the refrigerator for about 10 minutes.
Bake for 12 to 15 minutes, rotating the pans once halfway through, until the edges of the cookies are golden brown.
Remove the cookies from the oven, let them cool slightly on the pans, then transfer them to a wire rack to cool to room temperature.
While the cookies are cooling, prepare the ganache filling.
Combine the milk chocolate chips, corn syrup, vanilla, and heavy cream in a mixing bowl and heat over a double boiler.
Stir constantly with a rubber spatula or wooden spoon until the chocolate is fully melted and the ingredients have completely combined.
Once the chocolate mixture is smooth, take the bowl off the heat and add the peanut butter, stirring vigorously until combined.
Spoon the ganache filling into the indentations on each of the cookies.
Let the ganache set at room temperature for 20 minutes.
Serve the cooled cookies immediately, or keep them in an airtight container at room temperature for up to 1 week.
Instead of using ganache, substitute 1/2 teaspoon of raspberry jam per cookie and fill the thumbprint of each cookie prior to baking.
Bake as directed.