Nut Butter Gems

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• 1 cup all-purpose flour (measured by dip & sweep)
• 1 teaspoon baking soda
• 1/8 teaspoon salt
• 1/2 cup firmly packed light brown sugar
• 1/4 cup granulated sugar, preferably superfine
• 1/2 cup unsalted butter, cold
• 1 cup smooth peanut butter (must be smooth!) or 1 cup smooth cashew butter (must be smooth!) or 1 cup smooth almond butter (must be smooth!)
• 1 large egg
• 1/2 teaspoon vanilla extract
• 6 ounces milk chocolate
• 6 ounces bittersweet chocolate or 6 ounces semisweet chocolate
• 6 tablespoons unsalted butter

Recipe

• 1 preheat oven to 375°f at least 15 minutes before baking time.
• 2 •food processor method:.
• 3 into a small bowl, sift together the flour, baking soda, and salt- whisk to mix evenly.
• 4 process the sugars for several minutes until very fine.
• 5 cut the butter into a few pieces and add it with the motor running.
• 6 add the peanut butter and process until smooth and creamy.
• 7 add the egg and vanilla extract and process until incorporated, scraping the sides of the bowl.
• 8 add the flour mixture and pulse in just until incorporated.
• 9 •electric mixer method or by hand:.
• 10 soften the butter to a cool room temperature.
• 11 in a small bowl, sift together the flour, baking soda, and salt.
• 12 whisk to combine.
• 13 in a mixing bowl, beat the sugars until well mixed.
• 14 add the butter and peanut butter and beat for several minutes, until very smooth and creamy.
• 15 add the egg and vanilla extract and beat until incorporated, scraping the sides of the bowl.
• 16 gradually beat in the flour mixture just until incorporated.
• 17 •both methods:.
• 18 scrape the dough into a bowl and refrigerate for at least 1 hour or as long as overnight.
• 19 measure the dough into a 1 1/4-inch cookie scoop (2 level teaspoons) and roll it to shape 1-inch balls.
• 20 place the balls 1 1/2-inches apart on ungreased cookie sheets.
• 21 as soon as you roll each ball, use your index finger or the handle of a wooden spoon to make a depression going down almost to the cookie sheet in the center of each ball.
• 22 bake for 10 to 12 minutes or until lightly browned and set.
• 23 for even baking, rotate the cookie sheet front to back halfway through baking.
• 24 cool the cookies on the sheets for a few minutes or until firm enough to lift.
• 25 use a small angled metal spatula to transfer the cookies to wire racks to cool completely.
• 26 if necessary, while the cookies are still hot, use the greased handle of a wooden spoon to deepen the depressions.
• 27 fill the centers with milk chocolate toppings.
• 28 while the cookies are baking, prepare the chocolate topping, melt the chocolates.
• 29 whisk in the softened butter.
• 30 the mixture will thicken immediately.
• 31 do not over whisk.
• 32 use a reclosable quart-size freezer bag with one corner cut off to pipe the chocolate into the centers the cookies.
• 33 allow the chocolate to set until firm before storing the cookies in airtight containers.