Flavored cookies in the shape of flowers are very popular in America. peanut butter and teardrop-shaped chocolate center, called peanut butter blossom – peanut flower paste. Thanks to its amazing peanut flavor and texture cookies have become so popular that even Hershey’s began to produce chocolate drops specifically for this cookie, until this they were only in the form of wrapped in individual wrappers sweets. This recipe offers a variant of giant peanut cookies. It will take less time to cook it. treat ten people, and you can serve such cookies instead pirogue. It looks amazing. Share with friends: 
Time: 2 hours. Difficulty: easy Servings: one 2 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 and 1/4 Art. flour
- 3/4 tsp baking powder
- 3/4 tsp fine salt
- 220 gr butter at room temperature
- 2 and 1/4 Art. Sahara
- 2 large eggs
- 1.5 tbsp. creamy peanut butter
- 1.5 tsp vanilla extract
- 1 drop-shaped chocolate candy weighing 200 g., For example, Hershey’s
Recipes with similar ingredients: premium flour, butter butter, sugar, eggs, Peanut butter, vanilla extract, chocolate candies
Recipe preparation:
- Set the grid on the middle level of the oven and preheat oven to 175 ° C. Cover a 32 x 44 cm baking sheet. parchment paper.
- In a medium-sized bowl, whisk the flour, baking powder, and salt.
- In a large bowl with a mixer, whisk creamy at medium speed oil and 2 tbsp. sugar until light and lush mass, with Necessarily scraping the mixture from the walls of the bowl. Add the eggs peanut butter and vanilla and beat until smooth. Gradually add the flour mixture, stirring until the dough becomes homogeneous.
- Put the dough on the prepared pan. Shape into a ball, cover with plastic wrap and refrigerate for about for 40 minutes.
- Roll the chilled ball of dough in the remaining 1/4 tbsp. Sahara. Put the cookies back on the baking sheet and bake for 15 minutes. Turn down temperature to 150 ° C and bake by turning the baking sheet another side in the middle of baking until the cookies are browned and freezes in the center, but still soft, about 1 more hour – 1 hour 10 minutes. Cool cookies on a baking sheet on a wire rack for 5 minutes. Squeeze the drop-shaped chocolate candy into the center of the cookie. Cool for another 40 minutes, then chop and serve.
