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Chanukah Gelt Cookies

Chocolate coins (Chanukah gelt) embedded in peanut blossom cookies.
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes

Ingredients

  • 1 1/2 cups all purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt Kosher or fine sea
  • 1 egg
  • 2 tablespoons milk full, low-fat or nonfat
  • 1 teaspoon vanilla
  • 1/2 + 1/4 for rolling dough balls in cup white sugar
  • 1/3 cup dark brown sugar packed
  • 1/2 cup unsalted butter at room temperature, 1 stick
  • 3/4 cup good quality creamy peanut butter (spreadable, not gritty), at room temperature

Instructions

  1. Whisk the dry ingredients (flour, baking soda, baking powder, and salt) together in a small bowl and set aside.
  2. Mix the egg, milk, and vanilla together in another small bowl and set aside.
  3. Combine the 1/2 cup of white sugar, the brown sugar, the butter and peanut butter and beat with a hand or stand mixer until the mixture is light and fluffy. Start on a low setting and move up to medium-high, scraping the bowl 2-3 times during 3-5 minutes.
  4. Add the egg, milk, and vanilla mixture and combine.
  5. Add the dry ingredients in 3-4 batches, mixing on low each time, just until combined.
  6. Form the dough into one-inch balls and roll them in the reserved 1/4 cup sugar. Put all the balls on a plate and chill in the refrigerator for about 30 minutes.
  7. Pre-heat oven to 375 degrees F. and unwrap the Chanukah gelt. If the coins are more than one-inch in circumference, cut them in half. Put the unwrapped coins in the refrigerator to chill until you need them.
  8. Place the cookie balls on two parchment or silicone mat-lined cookie sheets. Bake the cookies for 8-10 minutes, rotating the pans halfway through.
  9. Once the cookies are done, put them on wire racks. Let them cool for one minute then insert the coins, one or one-half into each cookie. Cool completely.

Recipe Notes

The preparation time does not include the 30 minutes for chilling the dough balls.
Bittersweet chocolate coins are more difficult to cut than milk chocolate ones, but they do not melt as easily when inserted into the cookies.