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.
Ingredients
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
Tried this recipe?Let us know how it was!