Peanut Butter and Fig Thumbprint Cookies
There’s no such thing as too many peanut butter cookies in my opinion. Now that I’ve opened up Pandora’s box with easy-baked nut butter cookies, I cannot be stopped. I always loved a PB and J sandwich when I was a kid, so I decided to incorporate fig into these peanut butter and fig thumbprint cookies as a fun twist. The results are incredible! Soft-baked peanut butter cookies with a dollop of sweet fig butter round out the flavor profile so well… it’s nostalgia in the palm of your hand. I never imagined falling madly in love with a cookie until now. I’m definitely one of those people who loves eating as much as I do cooking.
The steps to making these cookies are identical to my easy peanut butter cookies and my almond butter chocolate cookies. Bonus: this peanut butter and fig version still only takes FOUR ingredients. Yes I am definitely on a kick with these minimal ingredient recipes. I vowed to keep things accessible and easy in 2021 with some fun and challenging recipes mixed in too. This recipe yields 10 medium sized cookies, with plenty of area for a tremendous scoop of fig right in the center.
Ingredients:
- Peanut butter
- Fig butter
- 1 egg
- Cane sugar
Thumbprint cookies have been around for as long as I can remember, and there’s good reason for it. They are the perfect vessel for a decadent and sweet topping, can be devoured in one bite, and present beautifully. I can guarantee that thumbprint cookies will make their way to this blog again soon, and in the meantime, enjoy this fruity version!
Peanut Butter and Fig Thumbprint Cookies
Ingredients
- 1 cup peanut butter
- 1/2 cup organic cane sugar
- 1 egg room temperature
- 1/2 cup fig butter I get mine from Trader Joe's!
Instructions
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Preheat oven to 350° and line a baking sheet with parchment.
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In a medium bowl, whisk the egg, sugar, and peanut butter until combined.
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Using an ice cream scoop, scoop some of the batter onto baking sheet.
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Using your thumb, press down to make an indent. Bake for 13 minutes.
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Once the cookies are fully cooled (approximately 30 minutes), add a tbsp of fig butter to each cookie. Store in a tupperware and keep in the fridge.
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