I don’t know why I wait until the holidays to pull out my cookie press. It’s such a quick and easy way to fill up the cookie jar and everyone loves the tender little bite-sized treats.
So here is a version that needs no holiday sprinkles. Delicate peanut butter flowers with chocolate centers adapted from Sweet Miniatures, The Art of Making Bite-sized Desserts, by Flo Braker. My shortcut is the upside down chocolate chip for the center… eliminating the need for making a ganache and piping in the center with a pastry bag.
Peanut Butter Petal Cookies
- Yield: 5 dozen 1x
Ingredients
2 cups plus 2 tablespoons unsifted all purpose flour
1/4 teaspoon salt
2 sticks unsalted butter (softened)
1/3 cup creamy peanut butter
1/3 cup light brown sugar
1/3 cup granulated sugar
1 egg yolk
1 teaspoon vanilla extract
chocolate chips for centers
Instructions
Preheat oven to 325 degrees. Mix the flour and the salt together in a small bowl and set aside. Beat the butter, peanut butter and both sugars in a large bowl until very creamy and well blended. Beat in the egg yolk and the vanilla. Gradually add in the flour mixture.
While the dough is at room temperature, follow the directions on your cookie press to insert the 5 petal design plate. Fill the cylinder with dough, packing it firmly. Holding the press perpendicular to a cool, un-greased baking sheet, press out the cookies, spacing them about 1 inch apart. If you lose a petal, just gently set it back in place. Place one upside down chocolate chip in the center of each flower.
Bake 9-11 minutes until the edges of the cookies are just barely starting to show color. Immediately remove cookies to a cooling rack. If they are left to cool on the baking sheet, they tend to break when removed. Cool completely before filling up your cookie jar!
