Bleeding Cookie

Cookie screams “I can’t fight this feeling anymore!!!” *Heart explodes. Bleeds profusely*
This is the story of a shy cookie who can’t admit its his feelings to his love.

The end.

Lesson: Don’t be afraid to express yourself.

Oh, I’m not here to be a love guru. Let’s leave that to the experts shall we? Can I just teach you how to make these bleeding cookies?

They are basically the same with my Peanut Butter Nutella Cookierons and Peanut Butter M&M’s® Cookies. My favorite peanut butter cookie recipe! However, we need to put a little effort on this one because we have to stuff the dough individually with strawberry jam and seal the edges carefully without squishing it. Sounds tedious? But we work hard for the sake of love, right?

Yes, for the love of peanut butter-jelly!

These soft-baked peanut butter cookie cups send out good vibes. Serve them warm or at room temp, either will make you feel better. Ah.

My fellas, I wish you success in finding your #RelationshipGoals.

Happy Valentine’s Day guys! Enjoy!

And enjoy these cookies.

Bleeding Cookie

2016-02-12 15:10:41

Yields 11

Soft-baked peanut butter cookie cups stuffed with strawberry jam.

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Prep Time

1 hr 15 min

Cook Time

12 min

Total Time

1 hr 27 min

Prep Time

1 hr 15 min

Cook Time

12 min

Total Time

1 hr 27 min

Ingredients

6 tablespoons or 3/4 stick (85g) unsalted butter, melted
1/2 cup + 1/8 cup (125g) brown sugar
1 large egg (about 67g w/ shell)
3/4 cup (195g) creamy peanut butter (not natural)
1 teaspoon vanilla extract
1/4 teaspoon baking soda
1 cup (125g) all-purpose flour
1/3 cup (60g) mini chocolate chips (I used Ghirardelli)
Sliced almonds (optional)

Instructions

Preheat oven to 350F degrees. Prepare baking tray (for chilling) and non-stick cupcake pan.
Combine flour and baking soda into a small bowl. Set aside.
Stir brown sugar and melted butter with spatula for 2 to 3 minutes. Stop when the mixture looks thick and creamy and there are no more streaks of butter.
Add the egg, mix. Add peanut butter and vanilla, mix until everything is well combined.
Gradually add flour and stir until you can still see few streaks, then fold in mini chocolate chips until remaining flour has dissolved. Do not overmix.
Scoop out the dough onto a tray using a 1-ounce ice scream scoop or 1/8 measuring cup. This will yield 22 cookie dough. Chill for at least 30 minutes.
Once chilled, flatten 2 cookie dough with your hands. Place one flattened cookie dough in your palm and form it into a cup. Put a teaspoon of strawberry jam or preserve. While still in cup form, cover with another flattened dough. Carefully seal the edges and smooth it out using your fingers. We need to prevent the jam from leaking. Repeat with the rest of the dough. Top with sliced almonds.
Bake for 12 minutes. Let it set and cool on the cupcake pan. Don't remove cookies from the pan while hot (or even warm). They will break apart and crumble.
To remove the cookies, run a knife around the cookies to loosen them from the pan. Place a baking tray on top of the cupcake pan, flip it over, then carefully pull the cupcake pan away from the baking tray. Arrange the cookie cups on a serving plate.

Notes

Store in an airtight container. Consume within 3 days.
Dough softens easily and it will be quite hard to work on them. Work on 2 to 4 dough while the rest are in the fridge.

By When Hungry | Sheryl

When Hungry http://whenhungry.com/

Also try this Valentine’s Day treat:

Reese’s Peanut Butter Cup Cheesecakes