PB & J Thumbprints

I always try to find something interesting to make for my annual cookie exchange and I try to pick one certain flavor or element. This year, I liked the idea of fruit/jam. So I thought, "I can make Thumbprint cookies, like my mom always done." But then I thought, there has to be a way to punch it up a notch. And that is when I came across Peanut Butter and Jelly Thumbprints on Foodnetwork! I couldn't resist, even if it was risky because I made them the day of the exchange and there was NOT a plan B!

PB & J Thumbprints

Yield 24 cookies
(adapted from FoodNetwork.com)

Ingredients

1 stick (4 oz) butter, at room temperature
1/2 cup peanut butter (smooth or chunky)
1/2 cup brown sugar (packed, light )
1/2 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1 large egg, beaten
1 1/2 cups all-purpose flour
1 cup  Sugar in the Raw
1/3 cup strawberry preserves

Directions

In a stand mixer with the paddle attachment, add the butter, peanut butter, brown sugar and granulated sugar, and blend until creamy; scrape the sides of the bowl. Then add the salt, vanilla and egg, and blend until combined. Lower the speed of the mixer and add the flour in 1/2-cup intervals. Between each addition be sure to completely blend in all the flour and scrape the sides as before. Once completely combined, scrape the dough out of the mixer, add to a container with a lid and refrigerate for at least 2 hours.

Preheat the oven to 350 degrees F. Line baking sheets with parchment paper.

Remove the dough from the refrigerator and, using a tablespoon, scoop out the dough (approx 1oz) and roll into a ball between your hands. Then roll the formed ball in the Sugar in the Raw and place on the prepared baking sheets. Repeat for the rest of the balls, making sure to separate them on the sheet by about 1 inch. 

Once all the balls are on the baking sheet, make an indentation in the center of each using the rounded end of the back of a rounded teaspoon. Fill the center of each with about 1/2 teaspoon strawberry preserves. Bake until lightly golden, about 13 minutes. Remove to a wire rack. Let cool before serving.

These were very easy to make. I did NOT plan ahead for needing to rest/chill them for 2 hours but I found a way to fit it in. I think that step is very important, as the peanut butter would get really sticky. I LOVE the texture the Sugar in the Raw gives these cookies. Even my picky husband liked these...I was shocked! These will now be part of our Christmas cookies making tradition.

Monster Cookie Bars

I LOVE Monster Cookies. There is nothing about them that isn't wonderful. But...they make a big batch and take a long time to make and are a little messy. Then I found this recipe on FB or P and thought, "GENIUS!"

I 
Monster Cookie Bars

Ingredients

1 stick Butter
1 cup White Sugar
1 cup Brown Sugar
3 Eggs
1-½ cup of Chunky Peanut Butter
2 teaspoons Baking Soda
4-½ cups Oatmeal
1 package (12 Oz. Size) Mini Chocolate Chips
1 package (12 Oz. Size) of milk chocolate M&M's (we prefer Reese's Pieces)

Directions

1. Combine the butter and sugars, blend well
2. Blend in eggs one at a time and baking soda
3. Add peanut butter in mix and blend until smooth
4. Then one cup at a time, mix in oatmeal
5. Slowly add in the M&M’s and chocolate chips (if you are using a mixer, don't over mix or candies will break)
6. Spread in a well greased 10x15 pan for 25-30 minutes at 350 degrees– do not overbake! These taste better just a little on the soft side. Store in an airtight container.

Since we had friends coming over the next weekend, I even had an "excuse" to make them. They were a HUGE hit...I even made a second batch a few days later. SO much easier than cookies...and just as good (if not BETTER because they stay chewy). Happy eating!