Peanut Butter Blossom Cookies
I’m not exaggerating when I say there has not been a week go by in the last few months when I haven’t baked a batch of these cookies. They are the reason that I always keep an extra jar of peanut butter in the pantry. They are the reason I stock up on these dark chocolate coins when they go on sale. They are perfection with a glass of cold milk after a long day, just before curling up on the couch to dip into a good book after the kid’s go to bed. If the chocolate centers aren’t your thing, I assure you they are JUST as good without, but you’ll want to add a little sprinkle of flaky salt on top before baking. Trust me on this one. Peanut butter cups have nothing on these little beauties. And, yes, before you question my proof-reading abilities (I’ve made an error or two in the past :) there is zero flour in this recipe! Now you have the perfect treat to serve your gluten free pals!
1 ½ cups peanut butter
1 ½ cups brown sugar
1 egg
1 teaspoon vanilla
dark chocolate or your choice, you can use squares, chips, discs, whatever you’d like!
Directions:
Preheat your oven to 350 degrees F. Line a large baking sheet with parchment paper. In a large bowl whisk the egg with the brown sugar and vanilla. Add the peanut butter and stir it verrrry thoroughly. Keep going, I promise it will come together! Use a scoop or a tablespoon and scoop balls of dough. Place them on the baking sheet about 2 inches apart. They don’t spread much while baking but will get flattened a bit when we add the chocolate! Pop them in the oven for about 16 minutes. This will depend on the size of your cookie! You’ll want the edges to juuuust be turning brown. They may seem a bit soft, but they will harden up as they cool on the baking sheet. Take your chocolate and press into the center of the cookie until it flattens the cookie a bit. The chocolate will melt and puddle in the little dip. Let the cookies cool on the baking sheet until the chocolate is firm again and enjoy!
