These easy stir-and-bake peanut butter cookies get extra flavor and crunch from a toffee peanut coating. Cookbook author Alice Medrich also suggests dressing up traditional peanut butter cookies by mixing Thai curry paste into the dough or making thumbprint-style cookies filled with jam. Watch her make these cookies in this CHOW Tip video.
Special equipment: You will need baking sheets either lined with parchment paper or greased.
Salted Peanut Toffee Thumbprints with White Chocolate: Surprisingly, white chocolate tastes better than dark or milk chocolate in these cookies (and this from a huge fan of bittersweet chocolate!). And chopped pieces from a bar of “real” white chocolate taste better than white chocolate chips. Have ready 4 ounces white chocolate cut into little pieces or 2/3 cup (4 ounces) white chocolate chips. Bake the cookies in the shape of balls as described. As soon as the pans come out of the oven, press the back of a chopstick or dowel into the center of each hot cookie and move it around gently to widen the hole. Tuck pieces of chocolate (or chips) into each depression while the cookies are still hot.
Salted Peanut Toffee Thumbprints with Jam: Have ready about 1/2 cup (5.5 ounces) strawberry or other jam or preserves. Bake the cookies in the shape of balls as described. As soon as the pans come out of the oven, press the back of a chopstick or dowel into the center of each hot cookie and move it around gently to widen the hole. Cool the cookies. Just before serving, fill the depressions with jam.
Salted Peanut Cookies with Thai Curry Cashews: Made by Sunridge Farms, Thai Curry Cashews can be found in bulk bins in some supermarkets. Substitute Thai Curry Cashews for the toffee peanuts.
Spicy Salted Peanut Toffee Cookies: Add 1/2 to 1 teaspoon Thai curry paste or other hot sauce to the dough with the peanut butter.
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