NUT GOODIE COOKIES

“Here in Minnesota, one of the regional treats is the ‘Nut Goodie’ candy bar.  This cookie is a faithful tribute.  Maple flavor enhanced chocolate nestling salty peanuts make this a delicious bite, no matter where you call home.  Enjoy!”

COOKIE INGREDIENTS

1/2 cup Butter

2/3 cup Brown Sugar

1 Egg Yolk

2 Tablespoons Whole Milk

2 teaspoons Vanilla Extract

 

1 cup Flour

1/3 cup Cocoa Powder

1/4 teaspoon Salt

1 Egg White

3/4 cup Peanuts

FILLING INGREDIENTS

2 Tablespoons Butter

2 Tablespoons Sweetened Condensed Milk

1 teaspoon Maple Extract

1/2 teaspoon Vanilla Extract

1 1/2 teaspoons Whole Milk

1 cup Powdered Sugar

DRIZZLE INGREDIENTS

1/2 cup Semisweet Chocolate Chips

2 Tablespoons Heavy Cream

 

Cream butter and brown sugar.

Mix in egg yolk, 2 Tablespoons whole milk, and 2 teaspoons vanilla extract.

Mix in flour, cocoa powder, and salt.  Set aside.

Chill dough for 30 minutes.

Preheat oven to 350 degrees.

Using a food processor, coursely grind the peanuts.

Roll dough into 1 inch round balls.

Take one dough ball, dip half of it into the egg white, and then coat the egg white covered portion in peanuts.

Place dough ball onto a parchment paper lined baking sheet, peanut side up.

Using your thumb, make an indentation into the dough ball.

Repeat.

Bake for 8 minutes.

Remove from oven, and place baking sheets onto wire racks.

Use your thumb to once again ensure that the indentation exists in each cookie.

Prepare the filling by mixing together softened 2 Tablespoons of butter, 2 Tablespoons sweetened condensed milk, maple extract, 1/2 teaspoon vanilla extract, 1 1/2 teaspoons whole milk, and powdered sugar.

Spoon into each cookie’s indentation.

Prepare the drizzle by microwaving the chocolate chips and heavy cream for 30 seconds.

Stir until the drizzle forms.

Pipe over cookies.

 

Makes about 24 cookies.

Revised Source:  Crystal Schlueter’s winning recipe of “Nut Goodie Thumbprints” in the Minneapolis Star Tribune.