Easy Peanut Butter Blossom Cookies
These ULTRA-easy, melt-in-your-mouth peanut butter blossoms have lots of peanut butter flavor and a big kiss of chocolate right in the middle. Peanut butter and chocolate are a match made in heaven, add cookies into the mix and everything’s coming up roses!
Full Recipe:
These peanut butter cookies are so fun to make and basically foolproof making them a great addition to your cookie rotation. P.S. I hope you have a rotation of cookie recipes you work though, you deserve a treat!Do you think the red one's look like Santa's hats? Christmas cookie time appoaches!
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Peanut Butter Shortbread Cookies
These cookies are delicious! When you take a bite of it, it immediately crumbles in your mouth and you taste a peanut buttery goodness. If you're allergic to peanut butter you can always replace it with another kind of nut butter or just plain butter.
Here is the recipe:
Ingredients:
1/2 cup butter
1/4 cup peanut butter (4 tbsp. can be replaced with alternatives)
1/4 powdered/ confectioners' sugar
3 tablespoons cornstarch
1 cup & 2 tbsps all purpose flour
1/2 tablespoon honey
for icing:
1/4 cup powdered sugar
1/4 tsp vanilla extract
a splash of milk
Directions:
1. whip softened butter on high speed for 5 minutes
2. add peanut butter & honey and mix on high for 10 minutes
3. sift in sugar and whip on high for 5 minutes
4. sift in cornstarch and whip on medium speed for 5 minutes
5. sift in 1/2 of the flour first. mix well with spatula. sift in rest of flour. mix well with spatula. mix on low for 1 minute. turn up to high and mix for 3 more minutes
6. gather dough together. dough should not be crumbly or wet. should be easy to manage.
7. roll 1 tps amounts and place on baking sheet. flatten to about 1/4 inch thick
8. bake for 10-12 minutes. when finished, bottom of cookie should be golden brown.
9. make icing while you wait for cookies to bake
10. use about 1/4 cup powdered sugar. add 1/4 tsp vanilla extract and a dash of milk. the consistency should not be too thick or liquidly. it should drizzle nicely.
11. take cookies out of oven and wait for it to cool. place on a plate and drizzle icing on top.
And that's it! You can always add a pinch of salt for an extra flavor! These cookies can last up to a week or so, but I guarantee you will finish them up before then! This makes about 50 bite size cookies
Here is the original recipe:
Music:
Easier As Us (acoustic) - Michael McEachern
∞Irene
KETO TAGALONG COOKIE RECIPE | Shortbread Peanut Butter Chocolate Cookies For Keto
These Keto Tagalong Cookies taste just like the tagalong cookies the ones from the Girl Scouts. They have a crisp shortbread cookie inside that's topped with peanut butter and covered in low carb sugar free chocolate. And best of all is the fact that each one of these cookies has just over 2 NET CARBS!
FULL WRITTEN INSTRUCTIONS:
KETO THIN MINTS:
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Things I used in today's recipe
Sugar free chocolate chips:
Almond flour:
Confectioners swerve:
Natural no sugar added peanut butter:
REFINED coconut oil (no coconut taste): Refined coconut oil
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Cookie ingredients:
1 room temp. Large egg
1/2 cup melted salted butter
1 teaspoon vanilla extract
Just less than 2 cups Blanched almond flour
1/2 cup Confectioners Swerve
1/2 teaspoon Baking powder
1/3 cup natural no sugar added peanut butter
Chocolate coating:
Heaping 1 1/4 cup keto friendly chocolate chips
1 1/2 Tbsps. Refined coconut oil
3-Ingredient Butter Cookies Recipe
Learn how to make the easiest butter cookies with only 3 ingredients that you already have. These butter cookies are so delicious and they melt in your mouth! This recipe is super easy and anyone can make it at home.
►Equipment I Used in This Video:
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Full written and printable recipe:
More cookie recipes you may like:
Classic Butter Cookies:
Fudgy Brownie Cookies:
Chocolate Crinkle Cookies:
3-Ingredient Peanut Butter Cookies:
Thumbprint Cookies:
Almond Cookies:
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Makes about 25 cookies
Ingredients:
1 cup (230g) Butter, softened
2 cups (250g) Flour
2/3 cup (85g) Powdered sugar
Optional additions:
Vanilla extract
Salt
Sugar for coating
Directions:
1. Preheat oven to 350F (180C). Line a baking tray with parchment paper, set aside.
2. In a large bowl cream together the butter and powdered sugar until light and fluffy. Add the flour and mix until combined. If the dough is too soft, add 2-3 tablespoons of flour
3. 2 ways to shape the cookies:
A. Shape the dough into a disk form, wrap in plastic wrap and refrigerate for 1 hour. Then, roll out the dough into 1/4-inch (1/2cm) thick. Then, cut into desired shape (hearts, round, rectangle).
B. Roll the dough into a log shape, wrap it with plastic wrap and freeze for 30 minutes. Then, unwrap and slice the log into 1/4-inch (1/2cm) thick slices.
4. Transfer the cookies to the baking tray and bake for 12-15 minutes, until slightly golden.
5. Allow to cool.
Notes:
• Cookies can be stored in an airtight container up to 3 days.
• If the cookies are too soft, refrigerate for 30 minutes before baking
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How To Make Peanut Butter Chocolate Shortbread Cookies Recipe
Best shortbread cookies I have ever made. Hope you like them as well.
1 1/3 cup flour
1/2 cup smooth peanut butter
1 tablespoon cashew butter
1/2 cup unsalted butter
1/2 cup mini chocolate chips
1/4 cup sugar
1/2 teaspoon vanilla
1/2 teaspoon salt
Preheated oven 350 for 12 to 14 mins
Peanut Butter Chocolate Chip Shortbread Cookies Recipe
PEANUT BUTTER GIVEAWAY
Enter to win a peanut butter six pack: 1) SUBSCRIBE to the Peanut Butter & Co. YouTube channel AND 2) leave a comment telling us what holiday cookies we should add peanut butter to.
One random winner will be selected. Open to US Residents only. Must be 18 years or older to enter.
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These shortbread cookies are perfect for the holidays! Packed with mini chocolate chips and buttery flavor, this peanut butter shortbread has an indulgent salty-sweet taste you’ll love! All of the ingredients are mixed in one bowl, so it’s a great recipe for making with kids. This hearty treat is sure to please your holiday guests and also makes a yummy gift.
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You may also like our Peanut Butter & Raspberry Jam Thumbprint Cookies Recipe:
CREDITS
presenters ALEJANDRA RAMOS and CAROLINE WRIGHT, director TERENCE ZIEGLER, producer LEE ZALBEN, executive producer MARISA DRISCOLL, associate producer GING STEINBERG, line producer JAMIE B. SILVER, director of photography PETER PIOPPO, art direction JAMIE B. SILVER, music JONATHAN ZALBEN, sound KEN WILKINSON, editor TERENCE ZIEGLER, transcript & annotation supervision LINDSAY NAPLE, assistant director DAVID BOURLA, still photography KELSEY HANSEN, food stylist MATTHEW VOHR, hair & makeup NICOLE BLAIS, wardrobe CHRISTIAAN CHOY, production assistant JAMA MCMAHON. filmed in NEW YORK CITY at STUDIO P.