Cinnamon Sugar Peanut Butter Thumbprints
Prep Time
Cooking Mode
2 cups all-purpose flour
¾ cup Compliments cocoa powder
½ tsp baking powder
½ tsp cinnamon
½ tsp fine sea salt
1 cup unsalted butter, at room temperature
½ cup granulated sugar
½ cup dark brown sugar, lightly packed
1 large egg
1 tsp vanilla extract
1 pkg Cinnamon Sugar Peanut Butter Spread
2 cups all-purpose flour
¾ cup Compliments cocoa powder
½ tsp baking powder
½ tsp cinnamon
½ tsp fine sea salt
1 cup unsalted butter, at room temperature
½ cup granulated sugar
½ cup dark brown sugar, lightly packed
1 large egg
1 tsp vanilla extract
1 pkg Cinnamon Sugar Peanut Butter Spread
Directions
1Sift flour with cocoa powder, baking powder, cinnamon and salt in a medium bowl. Set aside.
2Using a stand mixer fitted with the paddle, beat butter with sugars on medium-high speed until light and fluffy, 2 to 3 min. Scrape down sides of the bowl, then add egg and vanilla and beat on medium speed until fully blended, 1 to 2 min. Add flour mixture and continue to mix on medium-low speed just until a dough comes together. Chill until dough can easily be rolled into balls, 1 hr.
3Position oven racks in the top and bottom third positions. Preheat oven to 160°C (325°F). Line 2 baking sheets with parchment.
4Scoop 1-tbsp (15-mL) portions of dough and roll into smooth balls. Arrange on prepared baking sheets, 2 in. (5 cm) apart. Using the pad of your thumb, push a deep indent in the centre of each ball.
5Bake on the top and bottom third racks, switching sheets halfway through, until cookies have set, 12 to 16 mins. Carefully re-press indents, if needed. Let cool on baking sheets, 5 mins. Transfer to a rack and cool completely, 20 mins. Repeat with the remaining dough.
6Pipe or spoon Cinnamon Sugar Peanut Butter Spread into the centre of each cooled thumbprint.
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Personal Note
Personal Note
