Peanut Butter + Fig Preserves Cookies

Name: Peanut Butter + Fig Preserves Cookies
Total time: 1 h
Yield: 20 cookies
Ingredients: 2 cups all-purpose flour; 1/2 teaspoons baking soda; 1/4 teaspoon salt; 8 tablespoons of unsalted butter; 6 tablespoons of creamy peanut butter; 1 cup loosely packed brown sugar; 1/2 cup granulated sugar; 1 large egg + 1 large egg yolk; 2 teaspoons vanilla extract; 1 cup of fig preserves

User Reviews

4.8

42 reviews

Excellent

Total Time
1 hr
Servings
20 cookies
Course
Dessert
Cuisine
American

Peanut Butter + Fig Preserves Cookies

Iris Warren

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Balanced, flavorful, and enjoyable—this recipe has it all.

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Ingredients

Servings

2 cups all-purpose flour
1/2 teaspoons baking soda
1/4 teaspoon salt
8 tablespoons of unsalted butter, melted and cooled
6 tablespoons of creamy peanut butter, melted and cooled
1 cup loosely packed brown sugar
1/2 cup granulated sugar
1 large egg + 1 large egg yolk
2 teaspoons vanilla extract
1 cup of fig preserves

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Instructions

Preheat oven to 350 degrees F.
Melt the peanut butter and butter first so it has time to cool – I melted them together, microwaving for about 30 seconds, stirring, and then 30 seconds more, stirring again until melted. Set aside until cool.
Combine flour, baking soda and salt in a bowl and whisk well to combine. Set aside.
In a large bowl, whisk together butter, peanut butter and sugars until smooth. Add in eggs, mixing again until combined, then stir in vanilla extract. Using a large spoon, gradually add dry ingredients to the wet, stirring well and using your hands if needed to bring the dough together (I do this!). Just keep mixing – it will come together! It may be a bit crumbly. At this point, I add the fig jam to the dough and sort of “fold” it in with my hands, mixing it up. Once the dough is combined, I stick it in the fridge for 15-20 minutes.
Roll the dough into balls that are slightly smaller than 1 inch in size. The dough will still be sticky but damp hands help and just roll them up as best you can. Place on a baking sheet about 2 inches apart, baking for 8-10 minutes. Remove and let cool completely.