Nut Butter Gems
Description: Not your father’s peanut butter cookies! Pick your nut butter, our favorite is cashew butter, but almond and peanut butter work well too. These Nut Butter Gems are a delightful twist on traditional cookies, perfect for any occasion, especially during the winter season or for Christmas gatherings. They’re quick to make, taking less than an hour from start to finish, and yield about 40 delicious cookies, making them ideal for large groups or festive occasions.
Nutrition Facts:
- Calories: 124.9 per serving
- Fat Content: 8.7g
- Saturated Fat Content: 3.9g
- Cholesterol Content: 16.9mg
- Sodium Content: 75.1mg
- Carbohydrate Content: 10.1g
- Fiber Content: 0.6g
- Sugar Content: 6.7g
- Protein Content: 2.5g
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 cup | All-purpose flour |
| 1 tsp | Baking soda |
| 1/8 tsp | Salt |
| 1/2 cup | Light brown sugar |
| 1/4 cup | Granulated sugar |
| 1/2 cup | Unsalted butter |
| 1 cup | Smooth cashew butter |
| 1 | Egg |
| 1 tsp | Vanilla extract |
| 6 oz | Bittersweet chocolate |
| 6 tsp | Unsalted butter (for chocolate topping) |
Instructions:
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Preheat oven: Preheat your oven to 375°F (190°C) at least 15 minutes before baking time.
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Prepare dry ingredients:
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Food processor method:
- Sift together the flour, baking soda, and salt into a small bowl. Whisk to mix evenly.
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Process the sugars in a food processor until very fine.
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Add the butter with the motor running, then add the cashew butter and process until smooth.
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Incorporate the egg and vanilla extract, processing until well mixed.
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Pulse in the flour mixture until incorporated.
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Electric mixer method or by hand:
- Soften the butter to a cool room temperature.
- In a small bowl, sift together the flour, baking soda, and salt, then whisk to combine.
- In a mixing bowl, beat the sugars until well mixed.
- Add the butter and cashew butter, beating until smooth and creamy.
- Mix in the egg and vanilla extract until fully incorporated.
- Gradually beat in the flour mixture until incorporated.
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Chill dough: Scrape the dough into a bowl and refrigerate for at least 1 hour or overnight.
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Shape cookies: Measure the chilled dough into 1 1/4-inch balls (about 2 level teaspoons each) and roll into 1-inch balls. Place them 1 1/2 inches apart on ungreased cookie sheets.
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Make depressions: Use your index finger or the handle of a wooden spoon to make a depression in the center of each ball, going almost to the cookie sheet.
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Bake: Bake for 10 to 12 minutes or until lightly browned and set, rotating the cookie sheet halfway through baking for even cooking.
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Cool: Allow the cookies to cool on the sheets for a few minutes until firm enough to transfer. Use a small angled metal spatula to transfer them to wire racks to cool completely.
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Prepare chocolate topping: While the cookies are baking, melt the bittersweet chocolate and whisk in the softened butter until thickened. Be careful not to over-whisk.
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Fill cookies: Once the cookies are cooled, use a reclosable quart-size freezer bag with one corner cut off to pipe the chocolate into the centers of the cookies. Allow the chocolate to set until firm before storing the cookies in airtight containers.
These Nut Butter Gems are a delightful treat, combining the rich flavors of cashew butter with decadent bittersweet chocolate, making them a favorite among cookie lovers. Enjoy them during the holidays or any time you’re craving a sweet and nutty indulgence! 🍪🥜
