The peanut butter blossoms cookie recipe is basically a Christmas cookie with a peanut or Peanut butter base. The delicious taste and sle hiek appearance make it hard for everyone to resist. If interested, there are several soft and sweet peanut cake recipes that you can try. Some of these recipes use simple ingredients and processing methods, so they can be practiced easily. That way, you can stock up on the desired amount of snacks for daily consumption.
I'm going to show you how to make peanut butter blossoms recipe :
✓ Softened Butter - Set the
butter out a few hours before
you want to use it. Or just use
the defrost mode on the
microwave until it is soft. I
generally use unsalted butter,
but you can use salted butter
too if you like. Just reduce the
amount of extra salt by half.
Peanut Butter - One of the
stars of this dish. The creamy
✓Peanut butter will give the
cookies their peanut butter
taste.
✓ Egg - The egg will act as a
binder for the other
ingredients and add a bit of
moisture to the cookies. It will
also add a bit of richness to the
cookie.
✓ Vanilla Extract - The vanilla
extract will add flavor as well as
enhance the flavor of the other
ingredients.
✓ Brown Sugar - I generally
use light brown sugar, but you
can use dark as well. Don't
forget to pack it in the
measuring cup! Or weight it
course if using metric. The 8
brown sugar adds more
moisture and helps make the
cookies chewier.
✓ White granulated sugar -
have always liked the
combination of brown sugar
and white sugar. If you don't
want to use brown sugar you
can use all white granulated
sugar. They will turn out just a
bit different.
✓ Flour - All-purpose or plain flour
*Baking soda - The baking
soda is the main leavening
agent that causes the cookies
to rise a bit.
- Table salt - The salt is a
flavor enhancer and will
balance out the the sweetness of the sugar.
Methods:
Oh, yeah...Let's get baking.
First, we will start with one half cup of
softened unsalted butter.
You could use salted butter
if you want. Just reduce the amount of extra
salt that we add. And then I want to add the one
of the stars of this dish. Three fourths cups of peanut butter.
And then we want to beat these together.
So I'm just gonna use a hand mixer here.
Or you could just use your wooden spoon or a whisk
All right...
Fantastic.
I'm going to add in one large egg.
One teaspoon of, vanilla extract,
And we'll mix those together.
And I will come in here with one half cup of light
one third cup of white granulated sugar.
If you don't have brown sugar, then you can use
all granulated sugar.
All right.
We'll come in here, and throughout this
whole process, you'll be scraping the sides of the
ball when needed.
Just to make sure everything
gets blended in properly.
Awesome..
So we have all of that blended in and now we want to put in
our dry ingredients. And I have a sister here.
You don't need to use a sifter.
You could just put your dry
ingredients in a bowl and
whisk them together.
Just put in my
all purpose flour.
That's one and one half cups,
one half teaspoon of salt.
And one teaspoon of
baking soda. And then I normally just do half of it first.
And come in here and mix it.
Scrape the sides along with the
rest of this in here.
Yeah.
And a little bit in this bowl. All right, that's good enough.
Just till it's all combined.
We can remove these beaters. And reserves. Resist the urge to eat the
cookie dough because the raw egg or don't resist and eat
some of it up to you.
I'm not going to say nothing. may or may not
still eat raw cookie dough. And I'm not going to lie.
When I was a little kid, that was one of my favorite
things to do is eat raw cookie dough.
And then I just want to bring it all together.
And I'm going to cover this and
show it in the refrigerator for
about an hour.
Also, I'm going to take my Hershey Kisses.
I have about 24 of them here.
And then I'm going to put these
in the refrigerator as well and
chill them along with the dough
After the dough has chilled,
Preheat the oven to 375 degrees
Fahrenheit or 190 Celsius.
And then I have
a tablespoon here.
I'm going to come
in and get some dough.
And we want to roll it with
clean hands into a bowl.
And then come in here to sugar
and dip it in the sugar
and place it on a cookie sheet
lined with parchment paper or
a silicone mat.
And space them about
two inches apart.
And then we bake these in the
oven again, 375 Fahrenheit,
190 Celsius for
8 to 10 minutes.
And when they come out of
the oven, they'll look
something like this.
They'll still be mounded
slightly golden brown on the
top and on the edges
a little bit.
And they'll be cracked
a little bit.
And then we take the cold with our hands
Just push it down. And then it will
crack even more.
The cookie. And this gives us the classic
look that we are going for. And I'm going to just let them
sit here on the pan for about 5 minutes and then transfer them
to a wire rack to cool completely.
And this recipe makes about 24 of these peanut
butter blossom cookies. And after they've called him,
bite into him. I'm going to take this one right here.
Oh, yeah.
So awesome.
All right.
The peanut butter
Turned out fantastic.
Really easy to do.
If I can do it, you can do it.
I'm Matt Taylor.
This has been another episode
of In the Kitchen with Matt.
Thank you for joining me.
Take care.
Time for me to
dive into one of these
Take care.
Time for me to
dive into one of these.
Oh, yeah.
Grab this one right here.
Mm hmm.
Mm hmm.
Mm hmm.
Mm hmm.
E
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