Thank you to everyone who baked delicious treats! Thank you to everyone who came and enjoyed the massive selection of baked goods! Thank you for letting me pimp out my tote bags to y’all!
Laura made whiskey chocolate balls. Erin brought a selection of Ovenly goodies. There were cardamon baklava! Poppy seed buckwheat cookies! Rosewater cupcakes! Chocolate ginger cookies! Brownies! Blueberry bars! Lemon tarts brought by bicycle! Kale chips! I could go on and on – there were treats for dayz, my friends.
Josie and I would like to thank each and everyone one of you for making the evening a success with a BAKINGMAKESFRIENDS high-five:
Josie brought these crushed potato chip pb+j thumbprint cookies. I need to share them with you.
I am still coming down from my sugar high last night so I went the route of the teeny tiny one-bite cookie. Also, because mini things are cute.
A welcome side-effect of these cookies is that for lunch I had a peanut butter and jelly sandwich with potato chips in the middle. Then for nostaligia’s sake I had carrot sticks and milk.
Then I did my homework (which has just evolved into a little thing called email) and took a nap.
Crushed Potato Chip PB+J Thumbprint Cookies
Makes about 4 dozen mini cookies
Adapted from spoon fork bacon
1/2 cup (113 grams) butter, room temperature
1/2 cup (100 grams) sugar
1/3 cup (65 grams) brown sugar
2/3 cup (185 grams) creamy peanut butter
1 teaspoon (5 ml) vanilla
1 1/2 cup (240 grams) flour
3/4 teaspoon (4 grams) baking soda
pinch of salt
2 large handfuls of potato chips, finely crushed
1/2 cup jam (I used raspberry)
Preheat the oven to 350. Line a baking sheet with parchment. In a medium bowl, cream together the butter, sugars, and peanut butter until light and fluffy, about 2 minutes. Add the egg and vanilla and mix until combined. In a small bowl whisk together the flour, baking soda and salt. Add the flour to the peanut butter mixture and stir until fully incorporated.
Using a (mini) cookie scoop portion out balls of dough, rolling each in the crushed potato chips and then lightly making an indent with your pinkie finger. Place the cookie on the prepared sheet and repeat until all your cookies are rolled, shaped, and indented.
Bake for about 7 minutes, or until the cookies are slightly puffed and lightly browned. If some of the middles have filled in during baking just use the end of a spoon to lightly re-create the hole. Let the cookies cool and fill each center with a little spoonful of jam.
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P.S. Thank you Thomas for the photos! See y’all at the next BAKINGMAKESFRIENDS!