The Best Peanut Butter Flowers Cookies
Votes: 1
Time: 1 hour 55 minutes
Complexity: easily
Servings: 48
Complexity: easily
Servings: 48
Nutritional value per serving:
Calories 65, total fat 4 G., saturated fats 2 G., proteins 1 G., carbohydrates 7 G., fiber 0 G., cholesterol 9 mg, sodium 33 mg, sugar 4 G.
Calories 65, total fat 4 G., saturated fats 2 G., proteins 1 G., carbohydrates 7 G., fiber 0 G., cholesterol 9 mg, sodium 33 mg, sugar 4 G.
If you're a peanut butter lover, you'll love these soft, chewy cookies with a warm, gooey chocolate center. This recipe makes about 48 cookies, making them perfect for big celebrations with lots of guests.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.5 cups premium flour
- 1 teaspoon of baking soda
- 1 teaspoon coarse salt
- 110 g unsalted butter at room temperature
- 0.5 cup granulated sugar + extra for sprinkling
- 0.5 cup light brown sugar
- 0.5 cup creamy peanut butter
- 1 large egg
- 1 tsp vanilla extract or paste
- 48 chocolate drop candies, such as Hershey's Kisses
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Cooking the dish according to the recipe:
- In a medium bowl, whisk together the flour, baking soda, and salt until smooth. Add the butter, granulated sugar, and brown sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy, about 5 minutes. Add the peanut butter and continue beating for another minute. Add the egg and vanilla extract and beat until smooth. Mixing on low speed, gradually add the flour mixture and knead until smooth.
- Cover with plastic wrap and refrigerate for 1 hour.
- Position 2 oven racks in the upper and lower thirds of the oven and preheat to 350°F (175°C). Lightly spray 2 baking sheets with cooking spray.
- Form half the dough into 2.5 cm balls (about 1 tablespoon each), then roll in granulated sugar. Place on prepared baking sheets, spacing them about 5 cm apart. Refrigerate the remaining dough while baking the first batch.
- Bake, rotating the baking sheets and rotating them halfway through, until the cookies are puffy and lightly golden, 10-11 minutes. Immediately press a chocolate candy into the center of each cookie.
- Let cool on the baking sheets for 10 minutes, then transfer to a wire rack and let cool completely. Repeat with the remaining dough.
Note
For this recipe, use regular store-bought peanut butter, not "natural" peanut butter. It will have a better flavor and texture.
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