Hey, hi, hello! I'd be willing to bet you need a quick, easy, delicious recipe for Christmas cookies. I have just the one for you, and it has a little twist to make this classic cookie extra special!
This recipe adds chocolate chips to the cookie itself, and then the dough gets rolled in a crumbly mixture of peanut butter and powdered sugar. The mixture gives this cookie a crumbly outer texture, and more chocolate never hurt anyone.
Merry Christmas, friends! Thanks for reading!
Peanut Butter Blossoms
makes about 3 dozen
recipe from Half Baked Harvest
2 sticks unsalted butter, at room temperature
1 cup creamy peanut butter, divided
1/2 cup light brown sugar
1/4 cup granulated sugar
2 teaspoons vanilla extract
1 1/3 cup all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/3 cup mini chocolate chips
2/3 cup powdered sugar
Preheat oven to 350 degrees, and line two cookie sheets with parchment paper.
In the bowl of a mixer cream together butter, 1/2 cup of peanut butter, and both sugars. Add in the egg and vanilla until just combined.
In a separate bowl whisk flour, baking powder, baking soda, and salt.
With your mixer on low, add dry ingredients until just combined.
Fold in mini chocolate chips.
In a small bowl combine remaining 1/2 cup of peanut butter and powdered sugar making sure to break up any large clumps.
Spoon out two teaspoons of the dough and roll in the peanut butter powdered sugar mixture prosily lightly to adhere.
Bake on a cookie sheet spaced 2 inches apart for 9-11 minutes depending on how crispy you like your cookies.