Blossom Flourless Peanut Butter Cookies
Votes: 4
Time: 1 hour 45 minutes
Complexity: easily
Quantity: 24 cookies
Complexity: easily
Quantity: 24 cookies
These peanut butter cookies with toasted, gooey marshmallows and chocolate are reminiscent of the famous American treat, s'mores. However, you don't need a fire to make this dessert. Since the cookie dough is made with nut butter, this recipe is suitable for those following a gluten-free diet. The final product is sure to please lovers of peanut butter and chocolate, which blooms from the cookies like a teardrop-shaped candy.
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 cup of homogeneous peanut butter
- 2/3 cup sugar, plus extra for coating
- 1/3 cup brown sugar
- 1/4 teaspoon salt
- 1 tsp vanilla extract
- 1 large egg
- 12 marshmallows, cut in half crosswise
- 24 milk chocolate candies, such as Hershey Kisses
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Recipes with similar ingredients: Peanut butter, brown sugar, chocolates, marshmallow, vanilla extract, eggs
Cooking the dish according to the recipe:
- Position racks in the upper and lower thirds of the oven and preheat to 350°F (177°C). Line 2 baking sheets with parchment paper.
- In a large bowl, beat the peanut butter, sugar, and salt with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in the vanilla extract and egg.
- Place a small amount of sugar in a small bowl. Form balls of dough, about the size of a tablespoon, and roll each ball in sugar. Arrange the balls evenly on baking sheets. Press each ball with the tines of a fork to flatten it slightly.
- Bake until the cookies are golden brown on the bottom (about 10 minutes). Remove from the oven and turn on the top heat.
- Place a piece of butter on top of each cookie. marshmallow (sticky side down). Place one baking sheet at a time under the top heat until lightly golden (about 30 seconds). While the marshmallows are still hot, press a chocolate drop into them.
Repeat the same process with the remaining cookies on the other baking sheet. - Let the cookies cool for a few minutes. Leave them on the baking sheets. Then transfer them to a wire rack to cool completely. Cookies can be stored for 3 days in an airtight container at room temperature.See also recipe peanut cookies.
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