Surprise addition to your basic peanut butter cookie- figs!
I have a few fig trees in the neighborhood that I have been gathering from so let’s just say I have quite a few handfuls of fresh fruit to experiment with. I made smoothies quite often and a delicious one that stood out from the rest included peanut butter. I then got to planning on how else I could indulge in this duo of flavors and came up with this idea for peanut butter fig cookies!
First cut each fig in half. Set these aside while you make the cookie dough.
In a bowl mix softened butter and the sugars together. Add in the peanut butter, eggs and vanilla. Stir and then combine the flour and baking soda. Preheat the oven to 350 degrees. Grease baking sheets and drop a spoonful of dough on. Shape into balls and press your thumb into the center. Place in oven and bake for about 8-12 minutes. I placed the figs in the center about 1-2 minutes prior to the finish time. Try to let the peanut butter fig cookies cool for 5 minutes before devouring!
I got my recipe from The Domestic Rebel’s post for these types of cookies, but altered it to be gluten free flour. I’m not sure if doing so made the dough dry but I did have to add an extra egg. I then replaced the hershey kiss center with a halved fig. However, my guy is not as obsessed with figs so he requested some to have chocolate still. I then starting thinking of how delicious chocolate and figs sounded together and just had to make a few that way! You can’t go wrong with that combo plus peanut butter!
I used fresh fruit for this peanut butter fig cookie recipe, but a fig preserve center would be a scrumptious way to make these too. You can check out another fig treat of mine here! It’s a different twist on a popular dessert and a great way to put some fresh figs to good use.