Crunchy Peanut Butter Blossoms
Crunchy Peanut Butter Blossoms
Ingrediënten
- ¹/₂ cup of shortening
- ¹/₂ cup of creamy peanut butter
- ³/₄ cup of granulated sugar
- ¹/₂ cup of packed brown sugar
- 1 teaspoon of baking powder
- ¹/₈ teaspoon of baking soda
- 1 egg
- 2 tablespoons of milk
- 1 teaspoon of vanilla extract
- 1 ³/₄ cups of all-purpose flour
- 2 cups of sweetened puffed corn and oat cereal like Cap’n Crunch
- ¹/₂ cup of heavy cream
- 6 ounces of semisweet chocolate chopped
Preparation Time: 25 minutes / Baking Time: 10 minutes per batch at 350°F
Instructies
- Begin by preheating your oven to 350°F (175°C).
- In a large mixing bowl, use an electric mixer to beat the shortening and peanut butter on medium speed for about 30 seconds.
- Add ¹⁄₂ cup of granulated sugar, brown sugar, baking powder, and baking soda.
- Continue to beat until well combined, scraping the sides of the bowl as needed.
- Beat in the egg, milk, and vanilla extract.
- Then, beat in the flour and stir in 1 cup of the cereal.
- Shape the cookie dough into 1-inch balls.
- Roll the balls in the remaining ¹⁄₄ cup of granulated sugar and place them 2 inches apart on an ungreased cookie sheet.
- Bake in the preheated oven for 10 to 12 minutes, or until the edges are firm and the bottoms are lightly browned.
- Immediately press an indentation into the center of each cookie with the rounded side of a measuring teaspoon.
- Remove the cookies from the sheet and let them cool on a wire rack.
- In a small saucepan, bring the heavy cream to a simmer and then remove it from heat.
- Add the chopped chocolate to the saucepan (do not stir) and let it stand for 5 minutes.
- Stir until the chocolate is smooth.
- Spoon the chocolate mixture into the indentations in the cookies.
- Coarsely crush the remaining 1 cup of cereal and sprinkle it over the chocolate.
- Allow it to set.
Notes / Tips / Wine Advice:
This recipe yields approximately 60 servings, with each serving being one cookie.
Storage:
To store these delightful cookies, layer them between sheets of waxed paper in an airtight container. You can keep them in the refrigerator for up to 3 days or freeze them for up to 3 months. Enjoy your Crunchy Peanut Butter Blossoms!
