I’ve made these simple, flourless peanut butter cookies for years but have never thought of putting something in the center. Need to try it with apple butter next time.
- 260 grams (1 US cup) peanut butter
- 180 grams (scant 1 US cup) sugar
- 1 large egg
- 2 figs (or possibly some sort of preserves)
- Preheat the oven to 160 °C (fan) / 180 °C / 350 °F and line baking sheet with greaseproof paper.
- Mix peanut butter, sugar, and egg in a large bowl until you have a smooth dough.
- Mash up figs in a small bowl. Add a little citrus if you’ve got some to make it a tad more tart.
- Roll the dough in to roughly tablespoon-sized balls and place on baking sheet. They won’t spread too much since there’s very little fat in them, but do leave a little space for spreading. Flatten slightly with a thumbprint, so that you have an indentation for the fig mixture.
- Place a little fig mixture in the center of each cookie. Don’t overfill it since it will spread a little bit, and too much wet fig can prevent the cookie from cooking properly.
- Place in center rack of oven and bake for 10-15 minutes. 13 minutes was perfect for me. The edges will be a little brown when they’re done, but the dough will still feel very soft when they first come out of the oven. Let them cool on the tray for about 5 minutes and then transfer to a wire rack to cool until they’ve firmed up a bit.
Update 7/10/14 – Whoa, these go really squidgy after a couple days. The regular peanut butter cookie recipe doesn’t, it must just be the moisture from the fig. Still really like them, but it’s a good thing the fig wasn’t more wet.