Toss the flour, baking soda, and salt into a bowl until combined. Set
aside.
In a large bowl using a hand-held mixer or stand mixer with paddle
attachment, cream the butter, brown sugar, and white sugar
together on medium speed until combined. On low speed, beat in
the peanut butter, egg, and vanilla. Turn the mixer to high and beat
until light in color and smooth. Turn the mixer to low and slowly
pour in the dry ingredients. Mix until combined and a dough is
formed.
Cover tightly and chill the cookie dough for at least 1 hour and up
to 3 days. Chilling is mandatory or else your cookies will spread
Remove cookie dough from the refrigerator. Preheat oven to 350F
degrees. Line two baking sheets with parchment paper or silicone
baking mats. Roll the cookie dough into balls, about 1.5
Tablespoons of dough each. Pour 1/4 cup granulated sugar into
small bowl and roll each cookie dough ball in it - if desired. I like
how the extra sugar makes the cookies look, but it's completely
optional.
Bake cookies, 10 cookies on each sheet, for 8-9 minutes or until
very lightly browned on the sides. The cookies will appear very soft
and undone, but trust me - they are. Allow the cookies to cool on
the baking sheet for 5 minutes. Working quickly, press 1 peanut
butter cup into the center of each cookie. Quickly transfer the
cookies to a freezer-safe dish (I used a paper plate) and freeze for
10-15 minutes or until the peanut butter cup has set. Some of the
peanut butter cups will melt slightly - that's ok.
Cookies stay fresh stored covered at room temperature for up to 7
days. Cookies freeze well, up to 3 months. Cookie dough balls
freeze well, up to 2 months. Bake for 1 extra minute, do not thaw.
Originally Submitted
4/8/2015
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