NYT’s Peanut Butter Blossoms

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These are one of my all-time favorite cookies and the NYT’s recipe never disappoints. I spiced mine up for this year’s holiday season with a little mushroom flair and adored the way they turned out so much I wanted to share!

Recipe

NYT’s Peanut Butter Blossoms

My rendition of the NYT's classic cookie recipe got a little mushie flair this holiday season! The tried and true original can be found here.

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Total Time 50 minutes mins

Servings 5 dozen cookies

Ingredients

  

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To Make Mushroom Chocolates

• 12 oz chocolate of choice (chips or bars work)
• mushroom chocolate molds

Peanut Butter Blossoms

• 1¾ cup all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 stick of butter at room temp
• ½ cup creamy peanut butter
• ½ cup granulated sugar, plus more for rolling
• ½ cup light brown sugar
• 1 large egg
• 1 tablespoon milk of choice
• 1 teaspoon vanilla extract
• nonstick spray for cookie sheet (optional)

Instructions

 

How To Make Mushroom Chocolates

• Purchase mushroom molds (or whatever molds you prefer). I got mine from Amazon, link below in the notes.
• Microwave chocolate until melted (~30s-1m).
• Pour the melted chocolate into the molds then scrape the excess off the top with a palette knife.
• Place the molds in the freezer for 10 minutes.
• Once set, remove the chocolates from the mold and place back in the freezer until ready to use for cookies.

Peanut Butter Blossoms

• Preheat oven to 375℉ and prep cookie sheet with nonstick oil or liner.
• In a large mixing bowl, sift together the flour, baking soda and salt.
• Beat butter, peanut butter, sugars, egg, milk, and vanilla in an electric mixer then gradually add the flour until well combined.
• Add some granulated sugar to a small bowl. Roll dough into 1 inch balls then dunk all sides in the sugar before placing on a cookie sheet 2 inches apart.
• Bake until slightly puffed, ~6-8 minutes, then remove from the oven.
• Gently press chocolate molds into each cookie, cracking slightly.
• Bake in the oven for an additional 2 minutes then remove to cool completely. Store in an airtight container.

Notes

• You can freeze the dough for longer storage.
• Link to the original NYT recipe here.
• Mushroom molds found on Amazon.

Tried this recipe?Let us know how it was!