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  • Home
    • About >
      • Contact
  • Sunday Comforts
  • Recipes
    • Sunday Supper
    • APPETIZERS >
      • Loaded Spinach Cream Cheese Dip
      • Loaded Deviled Eggs
      • Easy Cucumber Appetizer - Grazing Board Approved
      • Southern Sausage Balls
      • French Bread Bruschetta Pizza Appetizers
      • Cream Cheese Sausage Balls
    • BRUNCH >
      • Lemon Pecan Biscuit Scones
      • Hot Pockets - Delicious & Flaky
      • Roasted Garlic & Red Pepper ​Cheddar Buttermilk Biscuits
      • Coconut Pecan Loaf
      • Thin & Crispy Oatmeal Pecan Cookies
      • Pumpkin Pecan Chocolate Chip Muffins
      • Orange Cranberry Bread - A Southern Brunch Staple
      • Breakfast Pizza
      • Chocolate Brioche Buns
      • Raspberry Thumb Print Tea Cake Brunch Cookies
      • Brunch Cereal Cookies -
      • BLT Egg & Cheese Brunch Sandwiches
      • Chocolate Chip Banana Bread
      • Banana Pecan French Toast
    • Pat's Granola's >
      • Energy Balls - No Bake Oat Balls
      • Peppermint Holiday Granola
      • Pat's Kitchen Sink Granola
      • Hello Dolly Granola
      • Pumpkin Dark Chocolate Chip Granola
      • Peach Crisp Parfaits
      • Caramel Almond Granola
      • Pat's Granola Goop
    • DESSERTS >
      • Cast Iron Skillet Chocolate Chip Cookie Cake
      • Moist Peach Bundt Cake
      • Carrot Maple Apple Pecan Cake - With Caramel Sauce Topping
      • Maple Chocolate Chocolate Chip Cookies - Chocolate Heaven
      • Vitamin C Bundt Cake - Beautiful Orange Maple Bunt Cake with an Orange Maple Glaze
      • Christmas Gingerbread Men
      • French Vanilla Cranberry Pecan Bundt Cake
      • Dark Chocolate Mayonnaise Bundt Cake
      • Pineapple Pecan Cake - Pat's PPP Cake
      • Banana Cream Pie - Baked with #Purecane Sweetner
      • Dark Chocolate Pretzel Haystacks
      • INSIDE OUT GERMAN CHOCOLATE CAKE
      • Lemon Dark Chocolate Chip Cake with Caramel Sauce
      • Wedding Cookies
      • Oatmeal Choc Chip Pecan Cookies
      • Raspberry Bundt Cake
      • Divine Peanut Butter Cookies with Organic Cacoa Nibs
      • Pat's Ultimate Chocolate Chip Cookie Recipe
      • Pumpkin Chocolate Chip Bread
      • CHEESE CAKE FOR THE 4TH
      • Cherry French Vanilla Cake - With a Hint of Lime
      • Lemon Cake
      • SUNDAE SUNDAE
      • Banana Blueberry Pudding
      • MOOSE MUNCH --Torani Caramel Sauce
    • Side Dishes >
      • Sweet Southern Macaroni Salad
      • Jalapeno Cheddar Buttermilk Cornbread Muffins - For the Spicy Cornbread Lover
      • Southern Sweet Potato Casserole
      • Twice Baked Potatoes
      • Pineapple Casserole
      • Oven Fried Garlic- Ranch Potatoes
      • Garlic Parmesan Potato Wedges
      • French Green Beans
      • Sweet Yellow Cornbread....
    • Main Dishes >
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      • Cheesy Chicken Spaghetti with Spinach
      • White Bean Chicken Chili
      • Pecan Crusted Chicken
      • Apricot Glazed Pork Tenderloin
      • Brown Sugar Meatloaf
      • Pat's Southern Goulash
      • Bruschetta Parmesan Chicken
      • Chicken Pot Pie
      • The Ultimate BLT Egg & Cheese Sandwich
      • Margarita Pizza - With a Twist
      • Canadian Bacon , Bacon & Cheddar Cheese Pizza
      • Slow Cooked Paprika BBQ Chicken Legs
      • Margarita Chicken - Kraft Style
      • Pasta Primavera w/Grilled Chicken
      • Slow Cooker BBQ
      • White Bean Soup
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      • Keto Cheese Cake- Delicious Cheesecake for the KETO Lover
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Organic Peanut Butter, CacaO nibs with fig preserve cookies - a delicious combination

5/31/2020

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Organic Peanut Butter, Cacao Nibs with Fig Preserve Cookies, A Delicious Combination, Sweet Yellow Cornbread, A Southern Lifestyle Blog, Pat Downs, Arkansas Lifestyle & Food Blogger, KTHV11 The Vine Contributor
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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