2 Thanksgiving Cookies! | Pecan Pie Thumbprint Cookies and Peanut Butter Chocolate Meltaways!! YUM!

Описание: These two Thanksgiving inspired cookies are awesome crowd pleasers! I'll walk you through making and baking both. Let me know in the comments below if you plan on trying either of these. I'd love to hear what you think! Happy Thanksgiving to you and your loved ones!!

#food #holiday #thanksgiving

✨ Pecan Pie Thumbprint Cookies ✨
Ingredients:
Cookie Dough:
1 cup butter, softened
1/2 cup sugar
1 tsp vanilla extract
2 and 1/4 cup all-purpose flour

Pecan Pie Filling:
1/3 cup brown sugar
1/4 cup light corn syrup
1 tbsp melted butter
1/2 tsp vanilla extract
3/4 cup chopped pecans

Directions:
To a bowl, add in the butter and sugar. Mix until combined. Add in the vanilla and mix. Lastly, add in the flour and mix until nice and smooth.

Using a cookie scooper, scoop out about a tablespoon's worth of cookie dough. Roll it into a ball and place it on a parchment lined baking sheet.

Grab a teaspoon size measuring spoon and, with the back of the measuring spoon, gently yet firmly press down into the center of the cookie ball to create a well for the filling. It helps if the back of the teaspoon is coated in sugar to prevent it from sticking to the dough ball.

To make the filling, add all of the filling ingredients to a bowl and mix together. With a teaspoon size measuring spoon, scoop out some filling and place it into the well of each cookie. Gently tap the filling down.

Into the oven at 350 degrees for 20 minutes. Move to a wire rack to completely cool and enjoy!

✨ Peanut Butter Chocolate Meltaway Cookies ✨
Ingredients:
Cookie Dough:
10 tbsp butter, softened
1/2 cup peanut butter, smooth
1/2 cup powdered sugar
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1/4 cup cornstarch
1/2 tsp salt

For the Icing:
4 oz semi-sweet chocolate
2 tbsp milk
2 tbsp peanut butter
3/4 cup powdered sugar

Directions:
To a large bowl, beat the butter and peanut butter until creamy. Add in half of the powdered sugar, beat until light and fluffy. With a spatula, scrape the sides and add in the remaining powdered sugar and mix again. Add in the vanilla extract and mix.

To another bowl, measure in all of the dry ingredients. Slowly add in the dry ingredients to the peanut butter mixture, preferably in three batches at a time. Once done mixing, refrigerate for 1 hour.

To a parchment lined baking sheet, using a tablespoon size measuring spoon, scoop out some dough, roll it into a ball and gently flatten it with the bottom of a measuring cup.

Bake at 350 for 11-13 minutes or until lightly brown on the edges. Let cookies cool on a wire rack.

To make the icing, combine the chocolate, milk and peanut butter. Microwave until smooth, stirring every 20 secs or so. Once melted, add the powdered sugar and stir to combine. Spoon the mixture onto each cookie. Quickly sprinkle the top of the chocolate with chopped peanuts before the chocolate has a chance to fully set.


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