Caramel Peanut Butter Blossoms
If you're a sucker for caramel, peanut butter or chocolate, you'll love peanut butter blossoms. These cookies are best served soon after baking or within 2-3 days and are certainly a must for any holiday gift boxes you may be putting together.
Typically peanut butter blossoms are topped with regular Hershey Kisses, but I love caramel and personally think the addition in this recipe, a slight change, makes a huge difference!
The tricky thing about the cookies is their propensity to dry out a bit. The key is not to overbake them and be wary of the amount of flour or other dry ingredients added. However, there will be natural splits and crinkles.
Side note about these iconic cookies (courtesy of a 1957 Pillsbury Bake-Off contest). If you are loyal to Hershey, there are caramel-stuffed Kisses you can use. It's up to you! In my case, Rolos were available.
Caramel Peanut Butter Blossoms
Ingredients
- 1/4 cup butter
- 1/4 cup peanut butter
- 1/4 cup light brown sugar
- 1 teaspoon vanilla extract
- 1/2 beaten egg
- 1/2 cup all-purpose flour
- 1/4 cup + 2 tablespoons whole wheat white flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup white sugar
- 12 Rolos or Caramel Hershey kisses
Instructions
- Cream the peanut butter, butter and sugars until light and fluffy in a stand mixer or electric hand mixer.
- Sift and whisk the flours, baking soda, and salt in a separate bowl.
- Beat the egg and vanilla together, then mix into the creamed mixture (with the paddle attachment) until just combined. Don't overmix mix!
- Slowly add the flour and mix until just incorporated and soft dough forms.
- Scoop the dough with a cookie scoop on a parchment-lined baking tray spaced utu about 2-inches, then chill for 30 minutes in the fridge.
Nutrition Facts
Calories
253Fat (grams)
12.5 gCarbs (grams)
33 gSugar (grams)
27.6 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Peanut Butter, Chocolate Chip and Butterscotch Biscuits
This recipe is a bonus to six plates I would serve if asked to make a 6-course meal or string of small plates/tapas based on Zimbabwean cuisine. I used ingredients that are commonly eaten or are considered a cornerstone of our cooking, but with a modern twist. The first was sweet potato soup, the second tomato bruschetta with guava balsamic glaze, the third fried sadza with chili creamed corn, the fourth Portobello steak with acorn squash and greens, the fifth mango, avocado and cucumber salad, and the sixth pawpaw/papaya sorbet.
Peanut butter. The one ingredient I could not leave out. Peanuts and peanut butter are commonly used in many Zimbabwe dishes. It's an affordable, readily available product that can instantly add extra protein to almost any meal. From spicy chicken stew, mealie meal porridge, stewed kale to pumpkin, peanut butter or dovi features widely.What's not so common is the use of it in non-savoury dishes. With Zimbabweans not being big on dessert, I can’t think of many instances besides maybe nhopi (a pumpkin pudding) where peanut butter is used to make a sweet treat. The opposite is true in American of course! Reeses - need I say more? There are, however, processed commercial products like toasted peanuts dipped in chocolate to make snack bars, but peanut butter biscuits (or cookies)? not really a thing.
Peanut butter biscuits are extremely easy and some of my favourite to bake and eat!
I sweetened these up with butterscotch chips - in place of toffee - a British import which I grew up on in the form of hard-boiled sweets and toffee apples. They have a unique taste I love and balance the saltiness from the peanut butter. Chocolate also goes well with peanut butter, so I add a little.
These biscuits are ideal for another British import Zimbabweans decided to cling onto - tea time! Whether it be at 10 AM or 4 PM, the tea time snack comes in many forms, but tea and biscuits are hard to pass and timeless!
Ingredients
1 cup peanut butter
1/2 cup butterscotch chips
2 tablespoons chocolate chips
1 egg, beaten
Pinch of sea salt
1 cup brown sugar
1 teaspoon baking soda
Instructions
Whisk all the ingredients together until evenly combined.
Use a cookie scoop or heaped teaspoon to lay out the dough on a parchment-lined baking tray, leaving space between the biscuits. Press lightly with a fork.
Bake in a 350F oven for 10 minutes. Allow biscuits to rest for at least 5 minutes. Makes 12-16 biscuits.
