Best Peanut Butter Blossom Cookies

Peanut Butter Blossoms Cookies Recipes Crazy for Crust

WebNov 21, 2023 · Preheat oven to 350°F. Line two cookie sheets with silicone baking mats or parchment paper. Place butter and peanut butter in a …

1. Preheat oven to 350°F. Line two cookie sheets with silicone baking mats or parchment paper.
2. Place butter and peanut butter in a large bowl. Using a hand or a stand mixer, mix until combined then add both sugars. Cream until smooth. Mix in egg, vanilla, and milk and mix on medium speed until combined.
3. Mix in baking soda and salt, then slowly mix in flour and mix just until the batter is smooth and comes together. Be sure to scrape the sides of the bowl during mixing.
4. Fill a bowl with additional granulated sugar, about 1/2 cup.

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Peanut Butter Blossom Cookies {BEST EVER} – …

WebDec 3, 2019 · Add the peanut butter and vanilla extract, then beat on medium-high speed until fully combined. Sprinkle the dry ingredients into …

1. Set out a large mixing bowl or the bowl of a stand mixer. Heat the butter in a small, light-colored saucepan over medium low. This will take several minutes. Continue to heat until butter melts completely, foams and crackles, turns clear golden (the crackling will stop), then turns toasty brown, swirling the pan periodically. This entire process will take 3 to 5 minutes, depending upon your pan. Once the butter begins to smell lightly nutty, whisk it frequently, scraping up any browned bits from bottom. Watch the pan carefully in the last few minutes to ensure that the butter does not burn. As soon as the bits of butter in the bottom of the pan turn the color of a pecan, remove the butter from the heat and pour it immediately into the reserved mixing bowl to prevent the butter from burning. Let the butter cool to room temperature. IT MUST COOL before you add any other ingredients to it. If you like, you can speed this process along by putting the bowl in the refrigerator.
2. While the butter cools, in a separate medium bowl, whisk together the all-purpose flour, white whole wheat flour, baking soda, and salt.
3. Once the butter has cooled to room temperature, add 1/4 cup granulated sugar and the brown sugar. With a hand mixer or a stand mixer fitted with paddle attachment, beat on medium-high speed until the mixture is well combined, about 1 full minute. Add the egg and beat again until combined, about 1 minute more, stopping to scrape down the sides of the bowl as needed. Add the peanut butter and vanilla extract, then beat on medium-high speed until fully combined.
4. Sprinkle the dry ingredients into the bowl. Beat on low speed, just until the flour disappears. Cover the bowl with plastic wrap and refrigerate the dough for at least 4 hours or up to 3 days. (Overnight is recommended). Do not skip chilling the full time, as the butter needs to resolidify and the dry ingredients absorb the wet for the cookies to have the right texture and flavor.

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