A classy twist on the traditional Peanut Butter Blossom.
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1 cup firmly packed brown sugar
1/2 cup Land O Lakes® Butter, softened
1/2 cup creamy peanut butter
1 large Land O Lakes® Egg
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup dark chocolate baking chips
1 teaspoon shortening
1/3 cup Spanish peanuts, chopped
Heat oven to 350ºF.
Combine brown sugar, butter and peanut butter in bowl. Beat at medium speed until well mixed. Add egg and vanilla; continue beating until well mixed. Add flour, baking powder, baking soda, and salt; beat at low speed until well mixed.
Place sugar into bowl. Shape dough into 1-inch balls; roll in sugar. Place 1-inch apart onto ungreased cookie sheets; flatten balls in crisscross pattern with fork dipped in sugar. Bake 7-8 minutes or until edges are lightly browned. Remove to cooling rack; cool completely.
Line cookie sheets with parchment paper; set aside.
Microwave dark chocolate and shortening in bowl, stirring every 30 seconds until smooth.
Dip cookies halfway into melted chocolate; place onto prepared cookie sheet. Sprinkle chocolate with chopped peanuts. Refrigerate to set.
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I dipped the front 1/2 of the cookie in chocolate and then the back other half in chocolate. I've been told these are some of the best peanut butter cookies folks have had. will be trying to freeze to bake later in the next few months. right now, I can't make enough to keep around.
Wonder if this dough could be rolled into log, chilled and sliced?
Been making "roll into ball" cookies and need easier ones :)
Hi Linda, we haven't tried this recipe as a slice and bake before. If you decide to try it this way, let us know how it turns out for you! Happy baking!
Can you really improve on this classic? You can when you add other favorites, like chocolate, jelly and caramel—even oatmeal and cherries.