To eat or not to eat? That is the question I usually ask myself before any run. The answer is almost always the same. Wait. What should I eat afterwards? Well, that's the burning question my ravenous self asks immediately following a run. A couple of summers ago, one of my friends turned us all on to frozen graham cracker strawberry sandwiches. And for awhile those crazy good bites of deliciousness were our post-run form of sustenance. For me they were also a tangible reward. But then we went through the 'having protein is what our bodies really need' phase. While having protein is probably the wiser option, I still miss having one of those graham cracker strawberry jelly sandwiches after a run.
The moment I decided to make these Peanut Butter Thumbprints with Strawberry Preserves my 'can rationalize most anything' mind went into overdrive. If nuts and peanut butter are sources of protein, could these cookies could become the new semi-guilt free post-run treat? Yes, in my world they could be. Then I thought. Could keeping a bag of them chilled the refrigerator be my new source of inspiration to run on a daily basis? Yes, I believe they could!
Actually, I think these Peanut Butter Thumbprints with Strawberry Preserves could inspire you to do anything your big heart desires.
If you love peanut butter cookies, you will absolutely love these peanut butter cookies! Crunchy, soft, sweet, salty, they have almost everything you want in a cookie. What makes them a little different and a bit extra special is their beer nut coating! Yes, those sweet and salty beer nuts are what you roll the dough in! If, for some reason you can't find them in the nut aisle or adult beverages sections of the grocery store, most liquor stores sell them. However, if they are not to be found where you live, use honey roasted peanuts! In other words, there shouldn't be anything stopping you from making these cookies!
The dough comes together easily in a standing mixer fitted with a paddle attachment. Formed into a 6" x 8" rectangle and wrapped tightly with plastic wrap, the dough needs to chill in the refrigerator for at least 2 hours.
After cutting the dough into five equally sized strips, they are each rolled out on a flat surface in order to round their edges. When rolling out the strips of dough, try keeping them to their 8" length so you can get eight evenly sized cookies. The logs of dough are rolled in the finely chopped nuts, then cut into eight pieces. One of the cut sides of the cookies are lightly dipped in the nuts again before they are placed on a parchment paper lined baking sheet. Using your thumb or index finger, make a deep imprint into each cookie then fill with the strawberry preserves (or jam). I used slightly less than a teaspoon of the preserves in each cookie. The ratio of nuts to peanut butter to strawberry preserves is perfect. Note: Don't overfill the cookies with jam or it will spill out during the baking process.
They are baked in preheated 350 degree (F) oven for almost 16 minutes. At the eight minute mark, rotate the baking sheet in the oven and lightly tap the tray to help to slightly deflate the cookies. Set your timer for 6 minutes and begin checking the cookies for doneness. My baking time ended up being closer to the 16 minute mark. The cookies will be lightly golden on the bottom but still a little soft when you take them out of the oven. They will continue to bake and crisp up as they cool on the baking sheet.
After the cookies had cooled, I packaged up all but a dozen of them. Several hours later, the plate of unwrapped cookies was gone. Not a single crumb left. There is a cookie monster living in my house. While you might not eat twelve of these Peanut Butter Thumbprints with Strawberry Preserves in one sitting, you will definitely want more than one. Especially after a run. Paired with some protein of course.
Peanut Butter Thumbprints with Strawberry Preserves (inspired by Mindy Segal's Peanut Butter Thumbprints with Strawberry Lambic Jam recipe from her cookbook "Cookie Love")
Makes 40 cookies
Ingredients
8 Tablespoons (1/2 cup) unsalted butter, room temperature
1/3 cup (67 g) granulated sugar
1/3 cup (67 g) light brown sugar (firmly pack brown sugar if using a measuring cup)
3/4 cup (205 g) creamy peanut butter (recommend JIF peanut butter)
1 extra-large egg, room temperature
1 teaspoon vanilla
1 1/4 cups (163 g) unbleached all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 teaspoon flaky sea salt
1 cup (approximately 5 ounces) Beer Nuts or honey roasted peanuts, pulsed into a fine crumb
1 cup good quality Strawberry Preserves or Strawberry Jam
Directions
1. Combine the flour, baking powder, baking soda, and salts in a medium sized bowl. Whisk to combine and set aside.
2. In the bowl of a standing mixer fitted with a paddle attachment, beat the butter for 10-15 seconds.
3. Add in the granulated sugar and brown sugar, beating until mixture is light and fluffy (approximately 4 minutes).
4. Crack egg into a small bowl. Add vanilla and lightly whisk.
5. Add egg mixture to the butter mixture, beating for 10-15 seconds. Note: Batter may look a bit like cottage cheese, but not to worry.
6. Scrape the sides of the bowl and add in the peanut butter. Mix on medium speed for 20-30 seconds or until blended.
7. Add in the dry ingredients. Mix on low speed until the dough comes together but looks a bit shaggy (approximately 30 seconds). Scrape the sides of the bowl and mix for another 10-15 seconds.
8. Turn dough out onto a piece of parchment paper. Bring dough together by hand. Pat into a 6"x 8" rectangle. Wrap dough tightly with plastic wrap and chill for at least 2 hours or overnight.
9. Preheat oven to 350 degrees (F). Line two large baking sheets with parchment paper.
10. Cut the dough lengthwise into 5 long strips. Rolls the strips back and forth to round out the edges.
11. Sprinkle the ground nuts onto a baking pan or piece of parchment paper.
12. Roll each log in the nut mixture.
13. Cut each log into 8 pieces. Roll each piece again in the nut mixture and dip one of the cut sides of each on into the nut mixture.
14. Place the nut crusted cut side up on the parchment paper.
15. With the tip of your thumb or index make a deep indentation into the center of each cookie. Spoon some of the preserves (or jam) into the center of each thumbprint (you will use less than a teaspoon of the preserves/jam). Arrange approximately 20 cookies per baking sheet. Note: Keep remaining dough in the refrigerator while the first batch of cookies is baking.
16. Bake cookies, one pan at a time, for approximately 14-16 minutes or until the cookies have set around the edges and bottoms are light brown (cookies will still be soft). Gently tap the cookie sheet down on a flat surface and rotate the baking sheet after the cookies have been in the oven for 8 minutes. Allow the cookies to cool completely on the baking pan.
17. Serve immediately or store in an airtight container. Cookies will stay fresh for up to 3 days at room temperature or up to a week if kept chilled in the refrigerator.
Notes: (1) Beer nuts can be found in some grocery stores, but you are more than likely to find them in liquor stores. If you can't find them, use Honey Roasted Peanuts instead. (2) This recipe calls for the use an extra-large egg and two kinds of salt (kosher and flaky sea).
