Peanut Butter Almond Cookies
These Peanut Butter Almond Cookies combine different flavours in one bite. All the peanut butter, almond flavours, and the sweet and sour from the jam.
Ingredients
For The Cookies
- ½ cup Butter, Room-temperature
- ⅓ cup Granulated sugar
- ⅓ cup Light brown sugar, Packed
- 2 Egg yolks, Room-temperature
- 2 teaspoon Vanilla extract
- ½ cup Peanut butter, Smooth, not chunky
- 1¾ cups Ground almond
- ⅓ cup Cornstarch
- 1 teaspoon Baking powder
- ½ teaspoon Salt
For The Jam Filling
- ⅓ cup Apricot jam
- ⅓ cup Raspberry jam
- ⅓ cup Blackberry jam
Instructions
How To Make The Cookie Dough
- Preheat the oven to 350℉ and line two baking sheet with baking mat or parchment paper.
- Beat the butter and two sugars until the mixture is creamy and smooth.½ cup Butter, ⅓ cup Granulated sugar, ⅓ cup Light brown sugar
- Add the egg yolk and vanilla extract and mix well.2 Egg yolks, 2 teaspoon Vanilla extract
- Add the peanut butter and mix until well blended. Stop to scrape the sides of the bowl as you beat the mixture.½ cup Peanut butter
- Whisk the ground almonds and cornstarch with salt and baking powder and add them to the mixture. Scrape the bottom of the bowl and make sure all ingredients are incorporated.1¾ cups Ground almond, ⅓ cup Cornstarch, 1 teaspoon Baking powder, ½ teaspoon Salt
- Use an ice cream scoop to take cookie dough and then shape it into a ball with your hands. Place them on the baking sheet lined with Baking Mat or parchment paper. Make sure to leave at least 2 inches of space between them. These cookies spread quite a bit!
- Use a round measuring teaspoon to make an indentation in the center of the cookies. Bake them for 8-10 minutes or until the edges are set and slightly golden.
- Immediately after you remove the cookies from the oven and before they are cooled down, go around them with the back of a spoon or a large round cookie cutter to soften the edges.
- You will notice that the indentations will puff up and look filled. Use the same round teaspoon to press the center down and make a clean indentation in the center. Let them cool down before filling.
Make The Filling
- Warm up the jam to make it more liquid. Strain the jam through a fine strainer to catch all the fruit bits. You can put them back into the jam jar.⅓ cup Apricot jam, ⅓ cup Raspberry jam, ⅓ cup Blackberry jam
- Fill each cookie center with about one teaspoon of jam. Let the jam set for one hour.
Nutrition
Calories: 218kcalCarbohydrates: 23gProtein: 4gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 32mgSodium: 151mgPotassium: 57mgFiber: 2gSugar: 15gVitamin A: 176IUVitamin C: 1mgCalcium: 45mgIron: 1mg
Tried this recipe?Let us know how it was!