I’ve gotten lots of enquiries on some of the recipes I make for Daniel, especially the baked goods. I keep promising to share the recipes but never remember to take pictures when I’m baking. Working on remedying that.
This recipe is simple and very forgiving. It seems like a good place to start for the mom who might be reluctant to commit to baking her own goodies. I mean, isn’t it easier to buy snacks from the store?
You’re right, it is easier to buy snacks from the store. But I find that store-bought snacks are chockfull of sugar and flavourings and preservatives (how else do you explain a cookie that purportedly has eggs sitting on the shelf for over a year without spoiling). Meanwhile, most of what I bake can’t survive 2 weeks on the kitchen counter. Go figure.
I know exactly what goes into the treats I bake. I can vary the sugar and amp the calories however I want. I use the opportunity to teach Daniel a few things (Montessori-style). I relax. I can’t explain how relaxing I find it to sift flour and cream butter.
So here’s a recipe I hope you enjoy. Thumbprint cookies. Perfect for making with kids.
Chocolate Thumbprint Cookies with Peanut Butter Filling
- 200 g unsalted butter (room temperature)
- 100 g white granulated sugar
- 1 egg yolk (large)
- 1 tsp vanilla extract
- 260 g plain flour
- 15 g cocoa powder ((not Milo/Bournvita))
- 1 pinch salt
- 1 cup peanut butter
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Whip the butter and the sugar by hand in a bowl until fluffy, about 5 – 10 minutes. Beat in the egg yolk and vanilla until just combined.
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Sift the flour with the cocoa powder and salt. Mix into the bowl until the dough comes together in a smooth ball. Don’t over work the dough. Cover the bowl with clingfilm and chill in the fridge for an hour.
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Preheat the oven to 180degC. Line two baking sheets with baking paper (or foil). Roll the dough into walnut-sized balls and arrange on the lined baking sheets, leaving a little space between each cookie so they can spread during baking.
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Use your finger to press the middle of each cookie. Bake in the oven for about 15 minutes. Remove from the oven and gently press your thumb into the indent again. Fill each indent with a teaspoon of peanut butter. Return the cookies to the oven for another minute.
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Leave to cool on the baking sheet for a few minutes. Transfer to a wire rack to cool completely afterwards. Store in an air-tight tin or jar for up to 5 days.
