If I’m honest, I tend to think of peanut butter flower cookies like a treatment. But is it true that peanut butter and chocolate are good all year round? I think so.
And this peanut butter sponge cake recipe couldn’t be easier, as you don’t need to bake a second time or refrigerate the dough. Also, I will share other chocolate candies you can use besides Hershey’s Kisses.
The ingredients for these cookies include:
- Peanut Butter – I love ice cream and any brand works well (natural or regular)
- Butter
- Sugar – you will need white, brown, as well as turbinado road
- Egg
- Milk
- Vanilla essential oil
- All-purpose powder
- Baking Soda + Salt
- Chocolate candies for malls – Hershey’s kiss is the classic choice, but my favorite is really chocolate stars and mini peanut butter cup.
Here are three tips for making peanut butter cookies successfully:
Turbinado Road add a bit of crunch to the tops of these (but you can add white seeds if desired). Also, there is no need to refrigerate the dough for this recipe. A final tip is to make sure to add the chocolate candy centers towards the end of the baking process, but before you transfer them to a cooling rack.
Why are they called peanut butter flowers?
These classic holiday cookies emulate a flower with a heart, like a sunflower. Peanut butter cookies surround the chocolate center, like a blooming flower. Or at least that’s always been my understanding.
Why are my peanut butter flowers fading?
These are crackers. So two tips:
The first tip is not to exceed these. If anything, you want to get over them a bit. And second, when you add the chocolate candy center, you don’t have to smash it down on the cookie (just press it lightly).
More classic cookie recipes:
If you bake these peanut butter flowers, let us know what you think in the comments section below! so so. Emma
Peanut Butter Cookies
Simple peanut butter flower recipe without refrigeration
-
cup
butter -
cup
peanut butter
smooth -
cup
White sugar
have seeds -
cup
Brown sugar -
first
egg -
first
tablespoons
Milk -
first
teaspoon
vanilla essential oil -
1
the cup
all-purpose flour -
first
teaspoon
baking soda -
teaspoon
Salt -
24
chocolate
see captions -
cup
Street
turbinado -
sea salt for the top
optional
-
In a medium mixing bowl, whisk together the softened butter and peanut butter.
-
Add white granulated sugar and brown sugar and mix well.
-
Stir in eggs, milk, and vanilla extract.
-
In a small bowl, whisk together flour, baking soda, and salt.
-
Stir dry ingredients with wet ingredients until a dough forms.
-
Roll the dough into 24 balls, roll the tops in the turbine line and place on several baking sheets lined with baking paper or a baking sheet.
-
Bake at 375°F for 8 minutes.
-
Remove from the oven and immediately press the chocolate candy in the center.
-
Transfer cake to a cooling rack and let cool. If desired, you can also sprinkle these with a pinch of sea salt.
For chocolate candies, you can use Hershey’s Kisses, mini peanut butter cups, or chocolate stars. Other chocolate candies about the same size as Hershey’s Kiss may also work well.
I will unpack the chocolates (if individually wrapped) and refrigerate until I’m ready to use them in this recipe.
