Even though I really enjoy looking at other people's blogs and seeing their creativity, I am terrible at following them consistently. For that reason, it makes me really appreciate when people leave comments or tell me they love reading my blog--I know that it takes time to do something like that. And it's knowing that people read this that helps keep me going. So for today, I'd like to spotlight one of my readers, who has played a part in helping me keep my endeavor up. I'll refer to her as "Bikegal", the alias she uses in her comments, and I've asked her to be a guest blogger on this site to share a recipe that she discovered recently. I hope you enjoy it! Thanks so much Bikegal--they look yummy!
Cookies are a mystery to me. You can do everything right from the perfect dough to the ideal convection oven, it can still come out flat as a pancake. Just as I had nearly given up my search for the perfect cookie recipe, life presented me with an opportunity to redeem myself; road trip and the Better Homes and Gardens Biggest Book of Cookies! That's right, a road trip means many hours in a car which means a need to snack. The Better Homes and Gardens Biggest Book of Cookies that has gotten lost in my kitchen cabinet has over 475 recipes so the odds are definitely in my favor. I wanted cocoa for its health values and almond butter because I like the taste. BHG didn't let me down and I was able to find this cookie recipe which turned out to be a real jewel!
The original recipe is peanut butter filled chocolate cookie but since I loved almond butter, I simply switched the main ingredient. I was a little nervous how this would alter the consistency and taste but it didn't seem to be an issue.
Almond Butter-Filled Chocolate Cookies
Adapted from the Better Homes and Gardens Biggest Book of Cookies recipe
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/4 cup almond butter
1 tablespoon milk
1 teaspoon vanilla
3/4 cup sifted powdered sugar (I skipped the sifting)
1/2 cup almond butter
1. In a medium bowl combine flour, cocoa powder, and baking soda; set aside. In a large mixing bowl beat butter, the 1/2 cup granulated sugar, brown sugar, and the 1/4 cup almond butter with an electric mixer until combined, scraping sides of bowl occasionally. Beat in egg, milk, and vanilla until combined. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture with a wooden spoon. Shape dough into 1 1/4 inch balls (should have 32) set aside. I ended up with 24 since I made bigger cookies.
2. For almond butter filling, in a medium bowl stir together powdered sugar and the 1/2 cup almond butter until smooth. Shape mixture into 1/4 inch balls. (should have 32). * I didn't bother to shape it into a balls but just generally mixed it together and it was just in a large clump.
3. On a work surface, or in your hands, slightly flatten each chocolate dough ball and top with an almond butter ball. * I just peeled off a small clump from the bigger clump. Roll dough into balls.
4. Place balls 2 inches apart on an ungreased cookie sheet.
5. Bake in a 350 degree about 8 minutes or until just set and surface is slightly cracked. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack and let cool. * In a convection oven, the cookie sheet placed closed to top of oven was done in 8 minutes but sheets on the lower shelf took an extra 5 minutes.
A bite into the almond butter inside the cookie was like finding the hidden treasure that is the ultimate flat proof cookie recipe!