PB & JJ Thumbprint Cookies & Ultimate Chocolate-Chip Cookies

PB & JJ Thumbprint Cookies & Ultimate Chocolate-Chip Cookies - Candy Coated Culinista

PB & JJ Thumbprint Cookies & Ultimate Chocolate-Chip Cookies – Candy Coated Culinista

Another cooking club challenge and this challenge was cookies. I saw the peanut butter & jelly thumbprint cookies and thought “I’m making peanut butter & jumbleberry jam thumbprint cookies”. I used my left over jam from the mini jumbleberry tarts challenge and this just seemed to be perfect to me; and I also love to repurpose my ingredients.

My photo was selected to be included in the photo gallery and here’s the link to my photo

From Chatelaine

Yield/Serving: 12
Prep Time: 15 min.
Cook Time: 7-9 min.
Difficulty level is: Easy

• 1 cup all-purpose flour
• ½ tsp baking soda
• ¼ tsp salt
• 1 egg
• ½ brown sugar
• ½ cup natural peanut butter
• ¼ cup butter, softened
• ½ tsp vanilla

1. Whisk 1 cup all-purpose flour, ½ tsp baking soda and ¼ tsp salt.
2. Whisk 1 egg with ½ cup brown sugar, ½ cup natural peanut butter, ¼ cup soft butter and ½ tsp vanilla in large bowl. Add flour mixture
3. Roll into tablespoon-sized balls and set on baking sheet. Make a deep indent in the centre of each ball. Fill with Concord grape jelly. Bake in centre of 350°F oven, 7 to 9 min.

Please Enjoy

These were a hit with Mr. C.’s co-worker’s, and they were all gobbled up before lunch.

My thoughts
This took no time at all. Simple and fast and didn’t even feel like I was really baking to be quite honest. Great results for little effort.

Ultimate Chocolate-Chip Cookies

This is the second set of cookies I made for the chocolate-chip cookie cooking club challenge. The first batch of cookies took so little effort that I felt compelled to make another set of cookies.

From Chatelaine

Yield/Serving: 5 dozen
Prep Time: 20 min.
Cook Time: 8 min.
Difficulty level is: Easy

• 2 ¼ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1 cup unsalted butter, at room temperature
• 1 ¼ cups lightly packed brown sugar
• 1 egg
• 1 ½ tsp vanilla
• 2 cups dark chocolate chips coarsely chopped dark chocolate chunks

1. Preheat oven to 350°F. Lightly spray a baking sheet with oil. In a medium bowl use a fork to stir flour with baking soda and salt. In a large bowl, using a wooden spoon or an electric mixer, beat butter with sugar until creamy, about 1 min. Beat in egg and vanilla. Gradually stir flour mixture into butter mixture, until just combined. Mix in the chocolate chips.
2. Scoop about 1 tablespoon of dough and lace on prepared sheet. Repeat with the remaining dough, placing at least 2 inches apart. Don’t press down; they will spread as they bake.
3. Bake in centre of oven until cookies are golden around the edges, from 8 to 10 min. Remove sheet to a heatproof surface and leave for 2 min. Then remove cookies to a rack to cool completely. Cool baking sheet or use another one and repeat with remaining dough.
4. If making ahead, form dough into a thick disc and wrap well. Refrigerate up to 2 weeks or freeze up to a month. Cookies will keep in a covered container at room temperature up to 2 day.

Please Enjoy

My thoughts
I really love these cooking club challenges. I am upping my game in photography, baking and cooking and I’m loving it.


  1. Reblogged this on A-Rod 42.

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