Peanut better blossoms: a delightful cookie recipe

Ingredients for Peanut better blossoms

• 192 g plain flour, spooned and leveled

• 2.5 ml baking soda

• 2.5 ml fine sea salt

• 113 g unsalted butter, at room temperature

• 113 g firmly packed dark brown sugar

• 100 g caster sugar

• 5 ml pure vanilla extract

• 192 g well-stirred natural, salted crunchy peanut butter

• 1 large egg, at room temperature

• 75 g semisweet chocolate

• 42 g unsalted butter

How to make Peanut better blossoms

1. Position the oven racks in the upper and lower thirds of the oven and preheat to 180°C (fan oven 160°C). Line 2 baking trays with parchment paper.

2. In a medium bowl, whisk together the flour, baking soda, and salt.

3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, granulated sugar, and vanilla on medium-low speed until smooth and creamy, about 2 minutes.

4. Add the peanut butter and mix until smooth. Beat in the egg.

5. Reduce the mixer speed to low and gradually stir in the flour mixture until the dough comes together.

6. Place level tablespoons of dough about 4 cm apart on the prepared baking trays, aiming for 20 per tray (they won’t spread much).

7. Using a small measuring spoon with a deep well or a melon baller, make a 2.5 cm-diameter divot in the centre of each cookie.

8. Bake the cookies for about 12 minutes, until firm and golden brown at the edges but still very soft in the centres, rotating the trays from front to back and top to bottom halfway through baking.

9. As soon as the cookies come out of the oven, reinforce the indentations with the same tool you used before.

10. Let the cookies cool on the trays for 5 minutes, then transfer them to a wire rack to cool completely.

11. Place the chocolate and butter in a microwave-safe bowl. Microwave on HIGH in 30-second intervals, stirring well after each, until smooth. Allow to cool slightly.

12. Transfer the ganache to a small resealable bag and work it toward one corner. Snip off a tiny bit at the corner of the bag with scissors.

13. Fill each divot in the cookies with ganache.

14. Let the cookies rest at room temperature until the ganache is firm, about 1 hour, or refrigerate for about 30 minutes to set.

15. Store the cookies in an airtight container at room temperature for up to 1 week.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.