You all are the best — last night’s Baking MADE friends gathering was a huge success!
Thank you to everyone who baked and brought delicious treats, to everyone who came and enjoyed the huge variety of baked goods, and to everyone who let me customize my tote bags for you.
The spread was incredible: whiskey chocolate balls from Laura, an assortment of Ovenly treats from Erin, cardamom baklava, poppy seed buckwheat cookies, rosewater cupcakes, chocolate-ginger cookies, brownies, blueberry bars, lemon tarts delivered by bicycle, kale chips — and so much more. There were treats for days.
Josie and I want to thank each of you for making the evening memorable — here’s a Baking Makes Friends high-five:
Josie brought these crushed potato chip peanut butter and jelly thumbprint cookies, and I have to share the recipe with you.
I’m still coming down from a sugar high, so I made these as tiny one-bite cookies — mini is irresistible. A fun side effect: for lunch the next day I had a peanut butter and jelly sandwich with potato chips inside, then carrot sticks and milk for nostalgia.
Afterwards I did some email catch-up and took a nap.
Crushed Potato Chip PB+J Thumbprint Cookies
Makes about 4 dozen mini cookies
Adapted from Spoon Fork Bacon
Ingredients:
1/2 cup (113 grams) unsalted butter, room temperature
1/2 cup (100 grams) granulated sugar
1/3 cup (65 grams) brown sugar
2/3 cup (185 grams) creamy peanut butter
1 large egg
1 teaspoon (5 ml) vanilla extract
1 1/2 cups (240 grams) all-purpose flour
3/4 teaspoon (4 grams) baking soda
Pinch of salt
2 large handfuls of potato chips, crushed finely
1/2 cup jam (raspberry recommended)
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. In a medium bowl, cream together the butter, granulated sugar, brown sugar, and peanut butter until light and fluffy, about two minutes. Add the egg and vanilla and mix until combined. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the peanut butter mixture, stirring until just incorporated.
Using a mini cookie scoop, portion the dough into small balls. Roll each ball in the crushed potato chips, then press a shallow indentation into the center with your pinkie or the end of a small spoon. Place the shaped cookies on the prepared baking sheet, spacing them slightly apart.
Bake for about seven minutes, or until the cookies are slightly puffed and the edges are lightly browned. If any centers settle during baking, gently re-form the indent with the back of a spoon while the cookies are still warm. Allow the cookies to cool completely, then fill each center with a small spoonful of jam.
P.S. Thank you, Thomas, for the photos! See you at the next Baking Makes Friends event!