There are many versions of this cookie. I am absolutely a Brach's Chocolate Stars purist. They stay soft long after the cookies cool, so you never have a hard time biting into the cookie because of the chocolate. Other, unnamed chocolates have to be eaten all in one bite. Not the way cookies would be eaten.
Peanut Butter Blossom Cookies
Ingredients:
24 Brach’s Chocolate Stars
1 cup creamy Peanut Butter
1/3 cup all purpose gluten free flour
1/3 cup granulated sugar
1/3 cup packed brown sugar light or dark (I use whatever I
happen to have on hand)
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt (adjust depending upon peanut butter and
personal taste)
1 egg or two egg yolks
Additional granulated sugar for rolling
Directions:
Heat oven to 350°F.
Beat peanut butter, sugars and vanilla together in a large bowl
or stand mixing bowl. Add egg and beat mixture well.
Mix flour, baking soda and
salt together in separate bowl.
Then, add to peanut butter mixture. Beat well.
Shape dough into I ¼ inch balls and roll in granulated sugar.
Place on parchment paper on cookie sheet or onto ungreased cookie sheet.
Bake 6-7 minutes.
Press a chocolate star into center of each
cookie; they will crack around edges. Bake for an additional 2 minutes.
Cool a
few minutes before removing from cookie sheet to wire rack, or they will fall
apart. Remove to wire rack and cool completely.
Makes about 2 dozen cookies.
0 comments:
Post a Comment