Tag: Peanut Butter Cookie

Sprinkle Blossom Cookies

This weekend marked the kickoff to my holiday baking. If you didn’t catch it, I rounded up up my Top Ten fave holiday cookies on Saturday… but part of the fun of Christmas cookie baking is finding new recipes to try. These cookies have the joy of the season written all over them, they’re the ones you’ll send in for the class holiday party, they’ll be the top sellers at the bake sale, and they’ll add a pop of color to your cookie gift box. Besides all that, I’m a sprinkle junkie. I don’t think I’ll ever outgrow them.

These are patterned after the famous Hershey’s Peanut Butter Blossom Cookie, only instead of a peanut butter cookie I made a vanilla version and smothered them in sprinkles. It’s such a kick to take the unwrapped Kiss and gently smoosh it down into the soft, just baked cookie. It must be a primal instinct to play with chocolate and warm dough, I could do it all day.

There are so many great sprinkles on the market now, I used several different kinds. Of course if you want to get really fancy, you can make your own, I have a recipe for them HERE. If you want to use all natural sprinkles and decorating sugars, you can buy them HERE.

I know I said these cookies are fun, and for kids, but they do look pretty smart all doilied up for a dinner party, too.

What You Will Need

1/4 cup (4 Tbsp) unsalted butter, at room temperature

1/4 cup Crisco shortening

1/2 cup sugar

1 tsp vanilla extract

pinch of salt

1/4 cup cornstarch

1 1/4 cups all purpose flour

3-4 Tbsp cream or milk

assorted sprinkles

approximately 21 Hershey’s Kisses

Instructions

Set oven to 350F

Cream the butter, the shortening, and the sugar until well combined. Beat in the vanilla.

Whisk together the cornstarch, flour, and salt, and add them to the bowl, along with the cream to bring together the dough. It will be crumbly, but it should come together when you press it between your fingers. If your dough is very dry you can add a little more milk or cream.

Roll 1 inch balls of dough in your palms until smooth. Roll the balls in sprinkles, pressing them on as best as you can.

Set the balls on an ungreased baking sheet.

Using a wrapped Hershey’s kiss, press down on each ball to form an indent for the candy. The ball will squish down and may crack a bit, that’s ok. (Don’t bake the cookies with the Kiss)

Bake the cookies for 8 to 10 minutes.

Immediately put an unwrapped Kiss into each cookie, pushing down gently. Shower the top of the cookie with a few more sprinkles, if desired.

Let cool on the cookie sheet for a couple of minutes before transferring to a rack.

2.2

http://theviewfromgreatisland.com/2013/12/sprinkle-blossom-cookies.html

*Recipe from [The View from Great Island|http://theviewfromgreatisland.com] All images and content are copyright protected. If you want to use this recipe, please link back to this page.

Because they are small, these cookies should be eaten fairly soon after they’re made. I don’t think that should be a problem, do you?

Tips for success:

Make sure your butter is truly soft before you start. It will not blend into a dough otherwise.

The dough is meant to be crumbly, don’t add more liquid to make a soft dough or the cookies won’t hold their shape. The dough will come together when you roll it into a ball with your hands.

It can sometimes be hard to get the sprinkles to stick to the ball of cookie dough. Do the best you can, and after the cookies come out of the oven, I add more sprinkles to the warm cookie.

If you are baking the cookies in batches, keep the dough well covered in plastic wrap in between batches.

Remember, you are using an ungreased cookie sheet. You don’t want the cookies to spread.

Have all your kisses unwrapped and ready to go when the cookies come out of the oven, and place them in the center of the cookies right away, while the cookies are still hot.

Have a great week!

Slutty Peanut Butter Bars

Not too long ago I made some really delicious, overindulgent cookie-bars. I say “cookie-bars” because that is exactly what they were- part chocolate chip cookie and part brownie bar. As if that didn’t make them rich enough… I placed a layer of Oreo’s right smack in the middle. They are called Slutty Brownies. Funny name for a dessert, right? Haha I didn’t name them and I certainly didn’t come up with the idea behind them. I’m sure the idea to combine three such beloved treats goes back very far to some unknown origin. The only thing that makes my version stand out from the rest is that it uses two really great recipes, both from Cooks Illustrated, which makes for what I like to call The Ultimate Slutty Brownie!

Since those went over so well, I thought I would try my hand at creating a peanut butter version. At first I thought I would do a peanut butter cookie dough with chopped Reeses‘ as the base, fill the center with peanut butter Oreos‘, and then top with the same chewy brownie recipe as the original Slutty Brownie. That idea was fine, but after further thought I came up with another one that I felt flowed better- peanut butter cookie dough with milk chocolate chips, Reeses‘ instead of Oreos’, and, again, my favorite chewy brownie recipe. You can do the first combination if you’d rather of course.

Gotta tell ya though, these didn’t turn out nearly as photogenic as the original slutty bars. The Reeses’ cup kind of blends into the peanut butter cookie dough, leaving it hard to see all the components when the bars are cut. But it still tastes great! And that’s all that matters right?

Unfortunately, these cookie-bars are so rich that you can really only serve yourself a small square… unless you’ve built up a tolerance like me of course hehe

For the Peanut Butter Cookie Base:

¾ cup creamy peanut butter

⅔ cup butter, softened

1 cup packed brown sugar

½ cup sugar

2 eggs

1 teaspoon vanilla extract

1-3/4 cups all-purpose flour

1 teaspoon baking powder

⅓ cup milk

1 cup milk chocolate chips

1 bag individually packaged Reeses’ peanut butter cups

For the Brownie Top:

⅓ cup Dutch-processed cocoa

1½ teaspoons instant espresso (optional)

½ cup plus 2 tablespoons boiling water

2 ounces unsweetened chocolate, finely chopped

4 tablespoons (1/2 stick) unsalted butter, melted

½ cup plus 2 tablespoons vegetable oil

2 large eggs

2 large egg yolks

2 teaspoons vanilla extract

2½ cups (17½ ounces) sugar

1¾ cups (8¾ ounces) unbleached all-purpose flour

¾ teaspoon table salt

Preheat oven to 350°F and line a 9-by-13-inch pan with parchment paper.

For the Peanut Butter Cookie Base: In a large bowl, cream the peanut butter, butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour and baking powder; add to creamed mixture alternately with milk, beating well after each addition. Stir in chips. Spread mixture evenly along bottom of prepared pan.

Arrange peanut butter cups over peanut butter cookie dough.

For the Brownie Top: Whisk cocoa, espresso powder (if using), and boiling water together in large bowl until smooth. Add unsweetened chocolate and whisk until chocolate is melted. Whisk in melted butter and oil. (Mixture may look curdled.) Add eggs, yolks, and vanilla and continue to whisk until smooth and homogeneous. Whisk in sugar until fully incorporated. Add flour and salt and mix with rubber spatula until combined.

Spread batter over Reeses’ layer and bake until toothpick inserted halfway between edge and c

PEANUT BUTTER COOKIE DOUGH CHEESECAKE BARS ON AN OREO CRUST AND TOPPED WITH A MILK CHOCOLATE GLAZE!

Crust Ingredients:
5 ounces Oreo cookies, crushed in food processor
5 Tablespoons melted butter
1/3c. sugar
pinch salt
Combine all of the above and press into an 8×8 pan lined with nonstick foil. Bake at 350 for 8 mins. Let cool.

Cheesecake Ingredients:
7 ounces Pillsbury Peanut Butter Cookie Dough, rolled into small cookie dough rounds-keep chilled till ready to use
8 ounces room temp cream cheese

1/2c. sugar
1 egg
2T. Flour

Electric mix the cream cheese until smooth. Add sugar and blend well. Add egg and flour until combined. Very gently fold in the chilled peanut butter cookie dough rounds and pour onto the oreo crust. Bake approx 30-35 minutes until just lightly starting to brown. Cool to room temp-I speed this up in the freezer!

Milk Chocolate Glaze Ingredients:
8 Tablespoons butter
6 ounces milk chocolate
1 T. light corn syrup
Microwave the chocolate and butter until smooth. Stir in the corn syrup. Pour on the bars and smooth with an offset spatula. Cool on the counter until the glaze is cool and then chill. Cut with a sharp knife and add a chocolate drizzle, if desired!

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