This is probably not the type of recipe I should be posting immediately after Christmas, but lucky for me, these cookies will be gifted away…after I try just one.
Quite a while ago, many, many years ago, I was super annoyed with the yield of many cookie recipes. One of my favorite tips for big cookie recipes is to make the entire recipe, bake off what I wanted at the moment and freeze the rest of the dough. I usually freeze it in portion amounts and in rolls, so that I can just defrost, slice and bake off a couple of cookies.
This PB & J cookie is one that I’ve been working on since before Christmas. I made a batch that I wasn’t super happy with, but they were delicious nonetheless. But, they were a little dry and I decided that I needed a little more to bind these together. All great ideas come to me at night as I’m drifting off to sleep. Egg whites!
I’m not a big user of strictly egg whites because I hate throwing away all of the nutrition in the yolk, but sometimes it works. When you beat egg whites, they get so light and fluffy. It adds a ton of volume to whatever you are baking. The egg whites also add a nice sheen to these cookies.
They aren’t too sweet and I did that on purpose. I knew that the jam (courtesy of some amazing strawberries this past summer), was sweet enough and I didn’t feel the extra sugar would add anything. Let me just say that after the multitude of cookies I ate over Christmas really put me over my sugar limit. I’m so happy that a new year begins in a few days.
Here’s to less sugar in 2016.
- 2 large egg whites
- ½ cup unbleached all-purpose flour
- ¼ teaspoon baking powder
- ⅛ teaspoon table salt
- ¼ cup packed dark brown sugar
- 1 teaspoon pure vanilla extract
- ½ cup smooth peanut butter
- 2 Tablespoons jam - any flavor
- Preheat oven to 350ºF or 176ºC
- With a mixer, beat egg whites until light and frothy, about 5 minutes
- In a separate bowl, add the remaining ingredients (except jam) and stir, it will be thick
- Fold in egg whites to the peanut butter mixture until all combined
- Take approximately 1 Tablespoon of the mixture, roll it into a ball and place on a parchment lined baking sheet
- Using a thumb or a finger, push a hole in the center of the ball to hold the jam (if the ball cracks at the sides, just press it back together)
- Fill ½ teaspoon of jam into each ball of peanut butter dough
- Bake for 15 minutes
- Allow to cool on baking sheet