Great. You look lovely. Could you please tell me what kind of peanut butter you use? I am trying to read your lips, but I can't because of the whole censored thing.
OMG!! This is perfect for a camping trip this weekend!! making them tonight!! hope you are doing well, next time you come to California, come north and do a class and i bet you would get a good worthwhile group to see you teach live.
QUESTION! Could Claire talk to us about freezing different dessert-related things and baked goods in general? For example, what is the best way to freeze cinnamon rolls or bagels, what and what not to freeze, etc.
Ohhh that would be a very useful "Claire-ified!" Not that they aren't all useful, ha. I always love learning more about baking and more freezing and reheating "rules" would be great, especially with only two of us in the house
If anyone was curious I'm also 99% sure that the peanut butter she recommended was Smuckers Natural. It's what I used in this recipe and it worked great.
@@amyvanmeeveren1820 That's what I figured but I was just wondering at the thinking behind it. Like do they think Smuckers will pay to advertise in the future...? Or is it just on principle that you never mention a brand unless you're getting paid for it?
Your book was my Christmas present two years ago I believe, since then I’ve made a ton of your recipes and I get so happy when you upload videos of the ones I’ve made! Makes me see new things and methods, or confirm that I’m not baking illiterate and that I did understand instructions lol! Please make your berry slab pie, it’s one of my favorites in the whole world
And here I thought the hardest cookie in the book would be the pecan brittle oatmeal cookies! LOL You make a homemade pecan brittle, brown butter, and the process takes two days! Totally worth it though. They're *incredible*.
Well, I noticed they have WAY more ingredients than a typical PB cookie, so it’s good to know they are worth it. I also read your name was “Tatlı” instead of “Tati L” before I clicked to reply, which means “sweet” or “dessert” in Turkish, and for a second there I thought you were a super-dedicated Turkish fan of dessert person. 😂
these were like eating the fluffiest and softest PB&J of my childhood WITHOUT feeling like I was getting bombarded with sugar. I've never had such soft PB cookies, Claire!! Thank you!
Hey Claire, for your next Claire-ified, can you explain what would make a chewy cookie versus a crumbly cookie? Sometimes when I bake cookies, they are chewy and fresh feeling the next day. Other batches are dry and clearly need milk or moisture. What do I need to look for in recipes to know that?
There can be several reasons, I can't remember them all now but if you are using the same recipe that's turning out different one difference can be in the mixing. Less mixing, less glutendevelopement makes a 'shorter'/more crumbly cookie.
I find using dark brown sugar makes a cookie more chewy. I also add a teaspoon of molasses to recipes that call for light brown sugar. I love a chewy cookie!
All the thumbprints I've made in the past are baked with the jam already added to the depression, making the jam chewy and "fruitsnack-esque", I've never seen it done this way before. Curious to try it!
You just need to verify that the dough will hold its shape without the jam. Some cookies will spread out too much and you will lose the the thumbprint while baking.
I am very glad I Claire made this video showing variations on this recipe from the book,. When I first saw it in my book, it seemed like a lot of work. Especially making my own jelly, with a grape I quite very well might not ever be able to find where I live. Yeah, I know there is a footnote to use store bought.. But seeing her do it herself seemed to validate that is OK.. Also, doing them as "tumbprint cookies is really what sold it to me Thanks, Claire. I'm gonna make these now in the "medium" difficulty way with store bought jam.
19:01 - just an educated cat owner guess, but I'm guessing the look on Maya's face has something to do with the empty food bowl in the back. 😂 That kitty is such a mood.
i love it when we get a glimpse of cal and vinny! also i feel like the editing is getting even funnier and sharper, and i love it! claire always kills, but it's great to see that she has a team that knows how to bring out the best in her
I really agree with the jam to cookie ratio in the linzers. Not only it's more of a cookie instead of a vessel for jam, but it really looks more attractive :)
These look sooooo good, they just jumped to the top of my to-bake list. For a future Dessert Person episode, can you do the Blackberry Caramel Tart from the book? Blackberries are my favorite fruit so I really want to make it but I'm a little intimidated!
I add a tablespoon of molasses to my peanut butter cookie recipe. I also save myself some trouble by just scooping the dough onto the cookie sheet, and then using my potatoe masher to press. just put the masher onto the dough lightly to oil it up, repeat when necessary. but just dip the masher into sugar, then press the cookie. works great.
Maya was not impressed😂 I love all the recipes, Claire has such a way of explaining that is not condensending, it’s really nice to have someone just act normal while speaking ☺️
I've been making these thumb print Pb and j cookies for years, but instead of completely baking the cookies then filling them, I bake the cookies for 5 or 6 minutes, add then jam (usually from a piping bag to work faster) then finish baking. The 2nd bake sets the jam so it's less runny
My family makes mini thumbprint cookies for Christmas, albeit without the peanut butter, and we fill them with red currant jam or jelly. Now I want some ...
Great video! Peanut butter cookies are my mom's favorite. Maybe for mothers day I will present her with a whole array of differently formed peanut butter cookies!
Hi Claire, love this recipe. Thanks for sharing!! In italy we have cookies with the same shape and we call them "biscotti occhi di bue" (= ox's eyes cookies). To be quicker we sometimes bake them already shaped with the jam :)
Made this recipe with more conventional peanut butter since that's what was available and they still came out pretty awesome, looking forward to trying it with proper natural PB instead
When you said it was a difficult cookie I went straight to your chocolate chip recipe but these seem MUCH easier lol. I know we weren't supposed to see it but that is the best jam! 😋
These past few days I have been searching for a yummy peanut butter recipe - coz i've got heaps of peanut butter....And you come to my rescue, oh baking saviour! ....Which one? I might try them all!!!!
The sandwich ones with the hole are like what us brits have in a commercial setting as a "Jammie Dodger", though not a peanut butter thing, just a biscuit with a chewy jammy centre... :P
I make shortbread thumbprint cookies all the time, and love them. The one thing I noticed that is different though is that the recipe I have says to put the jam in before baking, is there any reason to do one or the other?
If you do it before baking, the jam will get gummy, or as another commenter said, kinda like a fruit snack. If done after baking, it will still be moist and a bit runny like regular jam. I'd prefer the latter, personally, but a lot of people like the gummy ones. That's the classic way to do it in most places.
My local grocery store has the fun peanut butter machine. There are 2 o them, one with unsalted and the other salted. Nothing is as fresh, except making it myself in my Vitamix, 😆 Claire is my absolute favorite chef and TH-cam dessert person-laity😉
How is everyone doing today?
good! hope you are too! thinking about making this today after work 🙂.. thank you for the recipe claire !
Great. You look lovely. Could you please tell me what kind of peanut butter you use? I am trying to read your lips, but I can't because of the whole censored thing.
Good! I’m in Hawaii and watch your show while I get ready for work! It sets the tone for the day 😊❤
OMG!! This is perfect for a camping trip this weekend!! making them tonight!! hope you are doing well, next time you come to California, come north and do a class and i bet you would get a good worthwhile group to see you teach live.
Great now that there’s a video out!
I’m graduating with my masters in less than a month so it’s nice to have time to sit and watch you bake ☺️
I'd love to see you give the camera guy/other production people a recipe and see how much they've learned :)
A dessert people with each one! Lol
That would be so much fun!
That’s a great idea!
I’ll propose this
That sounds glorious.
QUESTION! Could Claire talk to us about freezing different dessert-related things and baked goods in general? For example, what is the best way to freeze cinnamon rolls or bagels, what and what not to freeze, etc.
At least for bagles I'd wrap em in plastic wrap then put em in a zip lock bag in the freezer.
Edit: I do agree thou good idea for a video
Yesss please! And bread!!! This is such a good question!
Ohhh that would be a very useful "Claire-ified!" Not that they aren't all useful, ha. I always love learning more about baking and more freezing and reheating "rules" would be great, especially with only two of us in the house
I put these in my Christmas cookie box this past year and got TONS of compliments. Delicious and so cute.
If anyone was curious I'm also 99% sure that the peanut butter she recommended was Smuckers Natural. It's what I used in this recipe and it worked great.
it’s always so fun when maya pops up on the cat because she just sits and stares, unamused by the people in her home. me too girl, me too
Cats have it all figured out, man.
Those little Cookie Dough and Kitchen aid faces are so sweet! Thanks for the editing :)
Claire’s favorite peanut butter for those wondering is Smucker’s Natural
Lmao we stan 👏
Why did they censor her?
@@CT1010101 so there’s no specific brand ad
@@amyvanmeeveren1820 That's what I figured but I was just wondering at the thinking behind it. Like do they think Smuckers will pay to advertise in the future...? Or is it just on principle that you never mention a brand unless you're getting paid for it?
How can it be natural and really salty?
Your book was my Christmas present two years ago I believe, since then I’ve made a ton of your recipes and I get so happy when you upload videos of the ones I’ve made! Makes me see new things and methods, or confirm that I’m not baking illiterate and that I did understand instructions lol!
Please make your berry slab pie, it’s one of my favorites in the whole world
love the hands coming into frame to receive the little treat. it’s just the best
I'll make these for my husband's birthday, they'll be perfect!!
Perfect for a birthday!
I have made these several times from the book they're awesome! a big hit with the family
Such a wholesome channel and I love your book! My family does ur desserts almost every week 😂
And here I thought the hardest cookie in the book would be the pecan brittle oatmeal cookies! LOL You make a homemade pecan brittle, brown butter, and the process takes two days! Totally worth it though. They're *incredible*.
These peanut butter cookies are sinfully good! 10/10 recommend.
Well, I noticed they have WAY more ingredients than a typical PB cookie, so it’s good to know they are worth it.
I also read your name was “Tatlı” instead of “Tati L” before I clicked to reply, which means “sweet” or “dessert” in Turkish, and for a second there I thought you were a super-dedicated Turkish fan of dessert person. 😂
these were like eating the fluffiest and softest PB&J of my childhood WITHOUT feeling like I was getting bombarded with sugar. I've never had such soft PB cookies, Claire!! Thank you!
Hey Claire, for your next Claire-ified, can you explain what would make a chewy cookie versus a crumbly cookie? Sometimes when I bake cookies, they are chewy and fresh feeling the next day. Other batches are dry and clearly need milk or moisture. What do I need to look for in recipes to know that?
Or why sometimes they come out perfect and sometimes lacy.
There can be several reasons, I can't remember them all now but if you are using the same recipe that's turning out different one difference can be in the mixing. Less mixing, less glutendevelopement makes a 'shorter'/more crumbly cookie.
I find using dark brown sugar makes a cookie more chewy. I also add a teaspoon of molasses to recipes that call for light brown sugar. I love a chewy cookie!
This is so wholesome, I just gotta say though Claire’s rolling skills are elite 👀💨🍃
Claire, you're getting close to 1 Million subscribers.
Maybe you should plan a special show for when you hit the number.
The funny editing is just *chef's kiss*
I appreciate you.
All the thumbprints I've made in the past are baked with the jam already added to the depression, making the jam chewy and "fruitsnack-esque", I've never seen it done this way before. Curious to try it!
You just need to verify that the dough will hold its shape without the jam. Some cookies will spread out too much and you will lose the the thumbprint while baking.
I really love these videos, like the brownie one, it's not just giving a recipe but teaching us how to do more with it
I am very glad I Claire made this video showing variations on this recipe from the book,. When I first saw it in my book, it seemed like a lot of work. Especially making my own jelly, with a grape I quite very well might not ever be able to find where I live.
Yeah, I know there is a footnote to use store bought.. But seeing her do it herself seemed to validate that is OK.. Also, doing them as "tumbprint cookies is really what sold it to me
Thanks, Claire. I'm gonna make these now in the "medium" difficulty way with store bought jam.
19:01 - just an educated cat owner guess, but I'm guessing the look on Maya's face has something to do with the empty food bowl in the back. 😂 That kitty is such a mood.
Smucker's natural peanut butter, and Bonne Maman jam. 😉
i love it when we get a glimpse of cal and vinny! also i feel like the editing is getting even funnier and sharper, and i love it! claire always kills, but it's great to see that she has a team that knows how to bring out the best in her
lol the first scene of Claire giving out cookies is just so wholesome ✨
love that u show simplified versions
Claire Saffitz and PBC. This is perfection
I really agree with the jam to cookie ratio in the linzers. Not only it's more of a cookie instead of a vessel for jam, but it really looks more attractive :)
Her little nod at the end 😌
Maya has blessed us with her presence 💚 what an absolute gem!!!
i really love the faces on the objects :> and this recipe looks gooooood - wish i had an oven to try it with
Claire handing out the cookies to the camera crew, hand on hip, saying “they’re hot” is exactly the type of comforting content I come here for
Strikes me as a true American cookie. It looks delicious! Love the Linzer cookie.
These look sooooo good, they just jumped to the top of my to-bake list. For a future Dessert Person episode, can you do the Blackberry Caramel Tart from the book? Blackberries are my favorite fruit so I really want to make it but I'm a little intimidated!
I add a tablespoon of molasses to my peanut butter cookie recipe. I also save myself some trouble by just scooping the dough onto the cookie sheet, and then using my potatoe masher to press. just put the masher onto the dough lightly to oil it up, repeat when necessary. but just dip the masher into sugar, then press the cookie. works great.
I plan on making these when I get back home! Just finished my first year of art school 🤍🤍🤍
Congratulations!
Congratulations!
Yes!!! Congrats!!!
Congrats!! 🎊
When Claire starts distributing the cookies it made me think of a bunch of little kids asking mommy for treats!
Life can be rough but a peanut butter cookie can always help.
Glad to be early again
Dessert Person, aka my favorite channel on youtube
Clare! Your series of desert person reminds me of classic cooking television.
Thanks again for the videos! Love them 😍😁😇
I grind my own hazelnut butter for linzers; with seedless raspberry jam--delicious!
I admire the editing so much in these videos, I feel like I'm just hanging out getting a private lesson
How happy am I to see Claire’s pastry bag tips in a ziplock baggie. Just like the rest of us do. I am a dessert person too. 😁
the dynamic between Claire and her crew makes me :')
Wow I really slept on this recipe in the book, this video totally inspired me to give it a shot!!
Maya was not impressed😂 I love all the recipes, Claire has such a way of explaining that is not condensending, it’s really nice to have someone just act normal while speaking ☺️
I've been making these thumb print Pb and j cookies for years, but instead of completely baking the cookies then filling them, I bake the cookies for 5 or 6 minutes, add then jam (usually from a piping bag to work faster) then finish baking. The 2nd bake sets the jam so it's less runny
My family makes mini thumbprint cookies for Christmas, albeit without the peanut butter, and we fill them with red currant jam or jelly. Now I want some ...
love my thursday therapy session
Great video! Peanut butter cookies are my mom's favorite. Maybe for mothers day I will present her with a whole array of differently formed peanut butter cookies!
I love these cookies ! They look so good and they aren’t hard to make at all. Thank you Claire I love your channel
Hi Claire, love this recipe. Thanks for sharing!!
In italy we have cookies with the same shape and we call them "biscotti occhi di bue" (= ox's eyes cookies). To be quicker we sometimes bake them already shaped with the jam :)
That is the cutest intro I've ever seen on youtube
Omg I love you so much I wanna be able to create more desserts and have fun while doing it
My aunt used to use tiny shot glasses to make the holes for the linzer cookies! It was super fun to punch them out :)
I don’t know why I’m just noticing, but that board is so beautiful 😍
These are beautiful. These are going to be my next dessert I make.
I love to have a great kitchen full of yummys like yours
Made this recipe with more conventional peanut butter since that's what was available and they still came out pretty awesome, looking forward to trying it with proper natural PB instead
I've learned how to make chocolate cookies from you. These cookies are next, thank you Claire.
The closed captions at the 16:50 mark. 😂🐮
fun to watch as always
Oooh! I didn’t even get through the first 3 mins and decided to make them. I love Linzer cookies/jammy dodgers. They look so good!
I was wondering where I had seen that style of "stained glass" cookie before...thanks british editor for the note!....I was thinking of jammy dodgers!
I'm literally eating peanut butter cookies right now. It's a sign!
I love anything peanut butter, so this is something I might actually make lol
I just made these last weekend!!! SO delicious
Dear Claire,
First of all - you’re the most fabulous.
Second, can these glorious cookies be made with natural almond butter instead? Or cashew?
yeah all nut butters act the same !
Different nut butters have different consistencies and fat contents, so you may get different results as you change which one you use.
Not to mention different butters taste different once heated . I’ve always found that cashew butter cookies can sometimes go acrid
@@MrHrulgin was also going to comment this - if it's a fattier nut (like a hazelnut), I'd probably reduce the amount of butter to account for that
These are super easy and yummy just made them and they're delish
Happy to watch another upload :)
does anyone know any tips for freezing the dough? how long you can freeze it for, how long does it need to be out of the freezer before baking, etc
When you said it was a difficult cookie I went straight to your chocolate chip recipe but these seem MUCH easier lol. I know we weren't supposed to see it but that is the best jam! 😋
These past few days I have been searching for a yummy peanut butter recipe - coz i've got heaps of peanut butter....And you come to my rescue, oh baking saviour! ....Which one? I might try them all!!!!
This looks delicious! I can’t wait to try them :))
Hey Claire! I would absolutely love if you could do puff pastry 101, I find it so challenging and would love the help!
Peanut butter and jelly, in cookie form! That is genius!
The brand Claire likes rhymes with Truckers!
Peanut butter jammie dodger!!! 👏🏻 🤤
I like the thumbprint cookies when you bake the jam in the middle instead it sorta caramelizes it
I mean, if you’re a true Claire stan you KNOW her fave brand of peanut butter even if it was bleeped 😂
Schmuckers iirc?
people still say 'stan' in 2022?
@@JohnDoe-yq9rt yes
I was literally thinking the exact same thing. Anyone who's watched Gourmet Makes knows.
@@MrKenimora oh, all the girls I knew who said that grew out of their kpop phase lol
Yum. I can make those. I make elliptical, geometrically curious peanut butter cookies. They're good, too. Thank you.
Yussss!! I'm making your molasses cookies just today!
Ugggh salivating...this looks like it could make anyone's bad day better lol
i would love to see your take on a swedish princess cake
The sandwich ones with the hole are like what us brits have in a commercial setting as a "Jammie Dodger", though not a peanut butter thing, just a biscuit with a chewy jammy centre... :P
Okurrrrr. See I've never liked PB cookies. Love PB. But this? Why is this kind of mind blowing to me? Lol.. This is kind of next level!!!
Yummy... well-done claire
I make shortbread thumbprint cookies all the time, and love them. The one thing I noticed that is different though is that the recipe I have says to put the jam in before baking, is there any reason to do one or the other?
If you do it before baking, the jam will get gummy, or as another commenter said, kinda like a fruit snack. If done after baking, it will still be moist and a bit runny like regular jam. I'd prefer the latter, personally, but a lot of people like the gummy ones. That's the classic way to do it in most places.
Hey ;) I noticed that for quite some videos now video breakdown is kinda off 😅 and I really found it useful from time to time
I just tried this and these are amazing!!! Just need to add some peanuts next time for more texture :)
I love Everything you make
Making these tonight but adding chocolate chips and caramel!!
These look awesome. i really wish i could get behind natural peanut butter honestly but these look so good i might have to go buy a small container
Thank you Claire! Looks Yummy!
I love that your editor is British and mentioned how they looked like jammie dodgers because I was literally thinking that the whole time haha
petition for youtube to change their rules so claire is no longer censored ✍🏽
TH-cam doesn’t care if she mentions a brand name. That’s her decision.
@@TheSimplyCooking i meant the swearing lol the brand thing makes sense
My local grocery store has the fun peanut butter machine. There are 2 o them, one with unsalted and the other salted. Nothing is as fresh, except making it myself in my Vitamix, 😆 Claire is my absolute favorite chef and TH-cam dessert person-laity😉