When it actually came to making the cookies, I decided not to include the chocolate cookie dough thumbprint filling. To me it seemed as though they would be sweet enough without and more to the point, I was running out of time. Measuring cups of butter and peanut butter is not really on, so I did the best I could in terms of approximations.
This is what I did:
- Creamed 1/2 a jar of smooth peanut butter (about 170g) with 2oz (60g) unsalted butter.
- Added 1/2 cup caster sugar and 1/2 cup of light muscovado and creamed some more.
- When light & fluffy beat in 1 duck egg (large hens egg) and 1 tsp vanilla extract.
- Sifted in 1 1/4 cups flour (half wholemeal & half white) with 1 tsp baking powder and stirred until incorporated.
- Poured 1/4 cup of sugar into a bowl.
- Rolled tablespoons of dough in my hands to form large walnut sized pieces.
- Rolled these in the sugar and placed onto two lined baking trays, leaving a 3 cm gap between them.
- Flattened them slightly with a spoon.
- Baked in the middle of the oven at 180C for 12 minutes (until golden and firm).
- Transferred to a wire rack to cool.
- Melted 50g dark chocolate (G&B Cook's 72%) in a bowl over hot water.
- Ineptly drizzled this over the cookies in a zig zag kind of motion using a cone made out of greaseproof paper.
Tea Time Treats hosted this month by Karen of Lavender and Lovage. This monthly event is run alternately by Karen and Kate of What Kate Baked.