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Megans Cookin: A Garden Of Peanut Butter Blossoms

Tuesday, December 9, 2008

A Garden Of Peanut Butter Blossoms

If your on Santa's naughty list, I have a guaranteed way to hop on over to the nice side. Leave a plate of these easy to make goodies and you'll be in his favor. The best peanut butter cookie sprinkled with chocolate and love and dressed up for the season.. He'll get a little bit cookie and a little bit candy. Surely mercy and goodness will follow.

This recipe was chosen by yours truly, for the cookbook project that April and I are doing together. I picked peanut butter blossoms but I put a twist on the blossom part. The recipe said to put a whole peanut butter cup in the center of the cookie to resemble a flower blossom. I used half a PB cup and to make a pot of holly. A few piped leaved and a few gel berries and I had a garden of delicious delights. Be sure to check out Aprils to see her blossoms!

Chocolate Peanut Butter Blossoms
By: Marcel Desaulniers

1 3/4 cup all purpose flour
8 Tbsp unsalted butter, cut into 1 Tbsp pieces and softened
4 oz. semi sweet chocolate, coarsely chopped
3/4 cup sugar
1/2 cup creamy peanut butter
1 large egg
2 Tbsp milk
1 tsp baking soda
1 tsp vanilla
1/2 tsp salt
16-18 Miniature Reese's Peanut butter cups, unwrapped

Preheat the oven to 375 degrees. Line 2 baking sheets with parchment or wax paper.

Place the flour, butter, chocolate, 1/2 cup of the sugar, the peanut butter, egg, milk, baking soda, vanilla, and salt in the bowl of a stand electric mixer fitted with a paddle. Mix on low for 1 minute, until combined. Stop and scrape down the sides of the bowl and the paddle, then beat on medium for 10 seconds, until a dough forms (it does not take very long) and comes off the bottom of the bowl. Remove the bowl from the mixer. (At this point you will notice this dense dough exudes and amazingly seductive aroma of peanut butter and chocolate, giving you an indication of the good things to come. But due to the presence of raw egg in the dough, please refrain from nibbling any.)

Portion 3 level tablespoons or 1 level #50 ice cream scoop of the dough for each Blossom. Use your hands to form each portion into a smooth ball. Roll the balls in the remaining 1/4 cup sugar, lightly coating each.

Place the balls on the baking sheets, about 4 inches apart width wise and 2 inches apart lenghtwise. Place the baking sheets on the top and enter racks of the oven and bake for 10 minutes, until light golden brown, switching the sheets between top and center and rotating each 180 degrees halfway through the baking time.

Remove from the oven and immediately top each Blossom with a peanut butter cup, pressing down so the cup is positioned about halfway into the cookie and creates cracks around the edges (it now resembles a flower blossom). Cool on the baking sheet until room temperature. Store in a tightly sealed plastic container.

If you like this recipe, please click on the link below!

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Blogger April said...

I love the flower pots!! Very festive! These were super easy to make, and the hubby and kids devoured them.

December 9, 2008 at 5:56 AM  
Anonymous Anonymous said...

Megan those are so cute!

December 9, 2008 at 7:52 AM  
Blogger Carla said...

You're so creative! Take a look at my cookie decorating skills *cough* haha

So do you still need me to mess with your layout? Looks like you have it ready for the holidays.

December 9, 2008 at 8:39 AM  
Blogger Renee said...

How creative! They are perfect for the holidays!

December 9, 2008 at 9:16 AM  
Blogger Barbara Bakes said...

I too love using an ice cream scoop for baking cookies. I'm sure Santa would love these!

December 9, 2008 at 9:26 AM  
Blogger Mary said...

Your cookies are so beautiful! My peanut butter cookies just look kinda dorky in comparison... :)

December 9, 2008 at 11:52 AM  
Blogger Tiffany @ Lattes And Life said...

How creative!! LOVE them :-)

December 9, 2008 at 1:21 PM  
Blogger Proud Italian Cook said...

Megan, You've brought peanut butter cookies to a new level! Very creative!

December 9, 2008 at 1:27 PM  
Blogger Reeni said...

Those are so pretty! I love it.

December 9, 2008 at 5:23 PM  
Blogger Shelby said...

These are adorable!!

December 10, 2008 at 2:32 AM  
Blogger The Blonde Duck said...

Love the new header and the cookie!

December 10, 2008 at 11:04 AM  
Anonymous Anonymous said...

I love the presentation. Perfect for Holidays!

December 10, 2008 at 5:56 PM  
Blogger Gloria Chadwick said...

Your PB Blossoms look very Christmas-y. I like the way you decorated them. :)

December 11, 2008 at 6:31 AM  
Blogger Stephanie said...

Those are just beautiful! What fun, pretty cookies!

December 11, 2008 at 8:39 AM  
Anonymous Anonymous said...

How beautiful are these cookies!! Looks so yummy!! I love it!
I'll be waiting for you at my blog, Chocorango!

December 12, 2008 at 8:34 AM  
Blogger Glenna said...

Your cookies are absolutely adorable! What a clever idea.

December 13, 2008 at 9:53 AM  
Blogger BumbleVee said...

hey Megan.... that picture of the cranberry coffecake is exactly that....a magazine picture.... from right beside the recipe... although it is so old I haven't a clue which mag it was anymore...

However.....the cake does turn out looking just like it.

December 13, 2008 at 4:01 PM  
Blogger glamah16 said...

Thats a beautiful cookie. Like the holiday header.

December 14, 2008 at 5:01 PM  
Blogger Teresa Cordero Cordell said...

Megan, these are beautiful. I have got to try these. I bow to the holiday queen!

December 14, 2008 at 5:28 PM  
Anonymous Anonymous said...

What an original way to use the Reese's! They are so cute :).

December 15, 2008 at 1:16 PM  
Blogger Deborah said...

They look so festive!!

December 16, 2008 at 4:22 AM  
Blogger Kathleen Ellis said...

Oh...these look so pretty and sound so good...thanks for sharing the recipe!
Thank you for stopping by...Merry Christmas!

December 19, 2008 at 2:23 PM  

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