Peanut Butter Blossoms

If there is one thing I should be WAY better at after having a baking blog for 5 years, it should be reading directions.
Guess what THIS KID didn’t do.

I find this recipe, peanut butter blossoms with only FOUR ingredients, and none of them are flour (gluten free score!) and I think to myself, how hard can this be? Just put the whole thing together and you’ll be all set?

Read. The. Directions. First.

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This? This was wrong.

Why?
Look Closely – see how the kisses are kind of spotted? What I did was I put the cookies in the oven WITH the kisses on them. I wasn’t thinking about how that could potentially dry out and overcook/burn the chocolate. The cookies were fine, but these tasted smoky and unfortunate. Womp womp.

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This however, is how you’re supposed to start. Rolled dough balls on a sheet, baked up all pretty.

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And then we press the kisses (or hugs) into the puffed up cookies and create the ever-so-tasty cookies that I’m sharing with you today.

Recipe via the slow roasted italian
Yield ~44 cookies

What You’ll Need:

  • 1 cup smooth peanut butter
  • 1 cup granulated sugar + 1/4 cup to coat dough in
  • 1 egg
  • Chocolates for the top

The How-To: 

  1. Preheat to 350°F
  2. Mix the peanut butter, sugar & egg together
  3. Roll a tbsp of cookie dough into a ball and coat with sugar
  4. Place onto cookie sheet with parchment paper & bake for 11 minutes
  5. Take the cookies out and place your chocolates into the top of the balls, pressing down and letting cool for a few minutes on the tray to set. Remove to cool fully ~5 minutes.
  6. Eat. But I don’t really need to tell you that.

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Cheers to peanut butter – always.
<3 Rhi

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