Time: 2 hours.
Complexity: easily
Servings: 12

Peanut butter blossom cookies, shaped like flowers with a chocolate teardrop center, are very popular in America. Thanks to their amazing peanut flavor and texture, these cookies have become so popular that even Hershey's began producing chocolate drops specifically for these cookies; previously, they were only available as individually wrapped candies. This recipe offers a giant peanut butter blossom cookie. It takes less time to make, serves about ten people, and can even be served as a pie substitute. They look amazing.

Ingredients:

• 2 and 1/4 cups flour
• 3/4 tsp baking powder
• 3/4 tsp fine salt
• 220 g of butter at room temperature
• 2 and 1/4 cups sugar
• 2 large eggs
• 1.5 cups creamy peanut butter
• 1.5 tsp vanilla extract
• 1 teardrop-shaped chocolate candy weighing 200 g, such as Hershey's

Substituting ingredients
Measuring containers used

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.

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premium flour, butter, sugar, eggs, Peanut butter, vanilla extract, chocolates

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Preparation:

Step 1
• Position a rack in the middle of the oven and preheat the oven to 350°F (175°C). Line a 12 x 17 inch baking sheet with parchment paper.
Step 2
• In a medium bowl, whisk together flour, baking powder and salt.
Step 3
• In a large bowl, beat the butter and 2 cups of sugar with a mixer on medium speed until light and fluffy, scraping down the sides of the bowl as needed. Add the eggs, peanut butter, and vanilla and beat until smooth. Gradually add the flour mixture, mixing until the batter is smooth.
Step 4
• Place the dough on the prepared baking sheet. Form it into a ball, cover with plastic wrap, and refrigerate for about 40 minutes.
Step 5
• Roll the chilled dough ball in the remaining 1/4 cup sugar. Place the cookies back on the baking sheet and bake for 15 minutes. Reduce the temperature to 300°F (150°C) and bake, rotating the baking sheet halfway through, until the cookies are golden brown and set in the center but still soft, about 1 hour to 1 hour 10 minutes more. Cool the cookies on the baking sheet on a wire rack for 5 minutes. Press a chocolate teardrop into the center of the cookie. Cool for another 40 minutes, then slice and serve.

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