Organic Peanut Butter, CacaO nibs with fig preserve cookies - a delicious combination

I I love to bake cookies.   I am always eager to come up with a different type of cookie.   We have out small group (House Church) meetings every other Sunday.   This is a gathering of about 12-14 people who come together to share a meal, fellowship, devotion and prayer.   Ashley of AP Monograms, and her husband Scott are the leaders.   Ashley loves to cook, bake and host.    

She decided to do a breakfast Sunday Supper night.    I think that is always my favorite.  I love breakfast food, especially at #SundaySupper.   I always like to contribute.   I also love to cook, bake and host.   We both have the "gift of gab." 

I loved the Divine Peanut Butter cookies that I made a few months back.  I love a good peanut  butter cookie.  I spotted some of my favorite 100% organic cacao nibs when I was in #TJMAXX on Saturday.  I also picked up some of the organic peanut butter from The Fresh Market.   They make it fresh from peanuts at the store.   It  is usually kept close to the apples at the store.    It is delicious and really makes a great cookie.

I used the base for the cookie the same as the Divine Peanut Butter cookies under the Recipe/Desserts tab on the Blog.   I'm sharing it again.   However, this time I topped them with some of that delicious Follian Fig preserves.   OMG!  Let's just say...............................best Darn Peanut Butter cookie I have ever eaten.  I guess you could call these a Peanut Butter & Jelly Chocolate Chiip!

So here's the scoop on the cookies:


INGREDIENTS

• 1 and 1/2 cups all purpose flour, spooned & leveled
• 1/2 teaspoon baking soda
• 1/4 teaspoon pink or seasalt salt
• 1/2 cup unsalted butter, softened to room temperature
• 3/4 cup  light brown sugar
• 1/4 cup  granulated sugar
• 3/4 cup  creamy peanut butter  --- it makes a different if you can find some organic natural 
• 1 large egg room temperature
• 1 teaspoon vanilla extract
• 1/2 cup organic cacoa nibs
• 1/2 teaspoon organic Vietnamese Cinnamon or organic cinnamon
• Sugar for rolling 
• Follian Fig Preserves (or Fig Preserves) for Topping
  

TO MAKE:

• Preheat oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats and set aside.
• In a large mixing bowl, whisk together the flour, baking soda, cinnamon and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, cream together the butter, brown sugar, and granulated sugar for 1-2 minutes until well combined.
• Add in the peanut butter and continue mixing until well combined, stopping to scrape down the sides of the bowl as needed. Mix in the egg and vanilla extract until fully combined. Slowly add in the dry ingredients and mix until just combined.
• Add in the 1/2 cup of the organic cacoa nibs until mixed in and combined.
• Place the 3 tablespoons of granulated sugar in a small bowl. Using a two tablespoon cookie scoop, scoop the dough from the bowl, roll into a ball, and coat in the granulated sugar. Place each ball of cookie dough on the prepared baking sheets, making sure to leave a little room between each one. 
• Bake at 350°F for 10-12 minutes or until the tops are set. Remove from the oven and allow to cool on the baking sheet for 5-10 minutes,   P.S.  If you want the lines in the cookies, take a fork while still warm and press down gently to make the lines.  Carefully transfer to a wire rack to finish cooling.  Top with the Fig Preserves.   

P.S.   The dough to these cookies are so darn good, I admit I hate probably 2-3 cookies worth.  I know. I know.





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