Peanut Butter Blossom Cookies

Prep time: 20 Mins

Cook time: 09 Mins

Yields: 60 Cookies (Approx)

Want to bake something fancy like peanut butter blossom cookies and wondering if it is easy enough to give it a shot? Let me surprise you by saying that it's as easy as baking any other cookie from this blog. It has a nice soft texture with a chewy chocolaty center and who doesn't like the combination of peanut butter and chocolate!

Part 1:

1 cup unsalted butter, softened
1 cup granulated white sugar
1 cup coconut palm sugar
1 cup peanut butter, smooth
4 teaspoons Ener-G egg replacer + 1/3rd cup of water (for 2 eggs)
2 teaspoons vanilla extract

Part 2:

2 cups all-purpose flour
2 cups whole wheat pastry flour
2 teaspoons baking soda
1/4 teaspoon salt
1/4 cup white sugar (additional for rolling the dough)

Substitutes:

butter - vegan butter substitute
coconut palm sugar - brown sugar
peanut butter - any other nut butter or seed butter.
whole wheat pastry flour - all-purpose flour or any other grain flour

Instructions

Here is the step by step recipe for Peanut Butter Blossom Cookies:

Preheat the oven to 350F/180C for 15 minutes.
In a large bowl stir together the ingredients in Part 2 and set aside. Whisk together the Ener-G and water.
In another large bowl beat together the butter and sugars until creamy. Stir in the Ener-G mix and vanilla extract and beat well.
Mix in the flour mix one cup at a time. Use a wooden spoon to mix the dough. Hand held electric beater might not work because it's a lot of dough to work with and can get stiff.
You may use a couple of tablespoons of water if you think the dough is too stiff. It was a lot of dough. So I divided into half and added about 2 extra tablespoons of water to one part to make the cookies.
Scoop out about a tablespoon of dough for each cookie, roll it in the sugar and flatten it lightly. Repeat it for all the cookies and bake it for about 8-10 minutes.
Once done remove the baking sheet out of the oven and let it cool for 2 minutes and then press down a Hershey Kisses chocolate in the centre of each of the cookie and let it cool completely.

My Notes:

Additional water of about 3-5 tablespoons may be required if you are using whole wheat pastry flour. It may not be necessary if you are just using all-purpose flour. So do not add the extra water in the beginning itself. At first just follow the recipe and you may add water if you think the dough is too stiff or crumbly.
As always I suggest doing a test bake before baking an entire batch so that you don't mess it up. At first I baked 2 cookies without flattening it and it did not spread as much as I expected it to. So for the next two I flattened it and it turned out perfect. Proceeded like that for the rest of the cookies too.
I used half of the dough only to bake the peanut butter blossom cookies. Have reserved the other half to make a different type of cookie. I got about 30 cookies for half recipe. That's why I have mentioned approximately 60 cookies in the yield.

Recipe by Madhuram's Eggless Cooking at https://www.egglesscooking.com/peanut-butter-blossom-cookies-recipe/