Peanut Butter Blossom Cookies
This take on classic peanut butter blossom cookies goes waaaay uptown with the addition of Guittard milk chocolate wafers. That aside, these are everything you remember about the cookies your mom had waiting for you after school.
These neo-peanut butter blossom cookies are a riff on the classic Peanut Blossoms cookie which, as the story goes, became a runaway must-make recipe after the 1957 Pillsbury Bake-Off. If what you crave is a sweet that’s almost more confection than cookie and is more crumbly than gooey, this recipe is what you want. And while a dab of milk chocolate does the trick quite nicely here, there are alternate options to filling the cookies to consider. Chunks of your favorite dark chocolate. A dollop of jam. Mini Reese’s Peanut Butter Cups. Go crazy. Reacquaint yourself with that inner kid who’s still in you. You know, the one who wasn’t afraid to try anything…except maybe the high diving board at the swimming pool.–Renee Schettler Rossi
Peanut Butter Blossom Cookies
Ingredients
Email Grocery List- 1 stick unsalted butter (4 oz), at room temperature
- 1/2 cup granulated sugar
- 1/2 cup creamy peanut butter
- 1 1/4 cups all-purpose flour
- About 60 Guittard 38% Cacao Milk Chocolate Wafers or 30 Hershey’s Kisses
Directions
- 1. Preheat the oven to 350°F (176°C). Adjust the oven racks to the lower and upper-middle positions. Line 2 baking sheets with parchment.
- 2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 5 minutes. Add the peanut butter and beat until combined, about a minute. Add the flour and mix, scraping down the sides of the bowl as needed, until just combined.
- 3. Divide the dough into about thirty 1-inch balls and place them about 2 inches apart on the baking sheets. Bake until the cookies are almost 2/3 cooked through yet still soft enough to yield to a gentle touch, about 10 minutes.
- 4. Remove the baking sheets from the oven and gently push 2 stacked Guittard Wafers or 1 Hershey’s Kiss into the center of each cookie, flattening it slightly. The cookies may crack in various places. Be sure to work quickly, otherwise the cookies will start to harden. Return the baking sheets to the oven and bake until the chocolate melts slightly, 2 to 4 minutes more. Let the cookies cool completely on the sheets. (The cookies are very fragile when hot. Actually, they’re still a little fragile even when cool.) The cookies will keep in a covered container for up to 5 days. Originally published January 10, 2014.
from Leite's Culinaria https://ift.tt/2rG4a7T https://ift.tt/2Lbj24T
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