Peanut butter blossoms rolled in Demerara sugar for a golden finish and dark chocolate for flavor. Chewy, flavorful, and easy to create.
– 1 3/4 cups (230 g) all-purpose flour– 1 teaspoon baking soda– 1/2 teaspoon sea salt– 8 tablespoons (113 g) unsalted butter, softened– 1/2 cup (130 g) smooth peanut butter , use the sweetened commercial kind– 1/2 cup (100 g) granulated sugar– 1/2 cup (110 g) light brown sugar– 1 tablespoon (15 ml) milk– 1 teaspoon vanilla extract– 1 large eggTo finish– 1/2 cup (100 g) Demerara sugar, or Turbinado sugar– 30 pieces dark chocolate, I use 50% cocoa chocolate
INGREDIENTS
Sift flour, baking soda, and salt into a basin. Set aside. Cream butter, peanut butter, granulated sugar, and brown sugar in a large basin or stand mixer bowl.
INSTRUCTIONS
STEP 1
Mix milk, vanilla, and egg. Add flour in 2-3 increments and beat until dough forms. Make it soft and silky. For easy rolling, cover the bowl and refrigerate the dough for 1 hour.
STEP 2
Pre-heat oven to 375°F (190°C) and line two cookie sheets with parchment. Set aside. Roll 30 balls from 30 equal pieces of dough.
STEP 3
Roll each in Demerara sugar and lay 2 inches (5 cm) apart on a baking sheet. Bake 10 minutes until golden brown on the outside yet fluffy in the inside.
Top cookies with chocolate immediately after removing them from the oven and putting the other sheet in. Press it softly into the cookie core to crack it.
STEP 5
Store the cookies in sealed containers for up to a week after cooling at room temperature until the chocolate is hard again.