Ingredients with Measurements:
-1/2 cup (1 stick) butter, softened
-3/4 cup creamy peanut butter
-1/3 cup granulated sugar
-1/3 cup packed light brown sugar
-1 large egg
-2 tablespoons milk
-1 teaspoon vanilla extract
-1 1/2 cups all-purpose flour
-1 teaspoon baking soda
-1/2 teaspoon salt
-1/2 cup white chocolate chips
-1/3 cup granulated sugar for rolling
Special Equipment Needed:
-2 baking sheets
-Parchment paper
-Mixing bowl
-Electric mixer
-Measuring cups and spoons
-Spatula
-Cookie scoop
Step-by-Step Instructions:
1. Preheat oven to 375°F. Line 2 baking sheets with parchment paper.
2. In a large bowl, cream together the butter, peanut butter, and sugars until light and fluffy.
3. Beat in the egg, milk, and vanilla extract until combined.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients and mix until combined.
6. Fold in the white chocolate chips.
7. Using a cookie scoop, scoop the dough into 1-inch balls and roll in the granulated sugar.
8. Place the dough balls on the prepared baking sheets, about 2 inches apart.
9. Bake for 10-12 minutes, or until the edges are lightly golden brown.
10. Let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 10-12 minutes
Temperature: 375°F
Serving Size: Makes about 2 dozen cookies
Nutritional Information (per cookie):
Calories: 140
Fat: 8g
Carbohydrates: 15g
Protein: 3g
Substitutions for Ingredients:
-Butter: You can use vegan butter or margarine as a substitute.
-Peanut Butter: You can use any nut butter of your choice.
-White Chocolate Chips: You can use dark or semi-sweet chocolate chips instead.
Variations:
-Add 1/2 cup of chopped peanuts or other nuts for a crunchy texture.
-Substitute the white chocolate chips for butterscotch chips or peanut butter chips.
Tips and Tricks:
-Make sure the butter and peanut butter are at room temperature before creaming them together.
-Chill the dough for 30 minutes before baking for a firmer cookie.
-For a softer cookie, bake for only 8-10 minutes.
Storage Instructions:
Store the cookies in an airtight container at room temperature for up to 1 week.
Reheating Instructions:
Reheat the cookies in a 350°F oven for 5-7 minutes.
Presentation Ideas:
-Arrange the cookies on a platter with a drizzle of melted white chocolate.
-Serve the cookies in a jar or tin with a bow.
Garnishes:
-Sprinkle the cookies with sea salt or flaky salt for a salty-sweet flavor.
-Top the cookies with chopped peanuts or other nuts.
Pairings:
-Serve the cookies with a glass of cold milk or a cup of hot coffee or tea.
-Serve the cookies with a scoop of vanilla ice cream for a delicious dessert.
Suggested Side Dishes:
-Serve the cookies with a fresh fruit salad or a green salad.
-Serve the cookies with a bowl of yogurt or granola.
Troubleshooting Advice:
-If the cookies spread too much while baking, chill the dough for 30 minutes before baking.
-If the cookies are too dry, add a tablespoon of milk to the dough.
Food Safety Advice:
-Always wash your hands before handling food.
-Keep the cookies stored in an airtight container at room temperature.
Food History:
Peanut butter blossoms are a classic cookie that have been around since the 1950s. They were originally made with Hershey’s Kisses, but now they are often made with white chocolate chips.
Flavor Profiles:
These cookies have a sweet and nutty flavor from the peanut butter and white chocolate chips.
Serving Suggestions:
-These cookies make a great after-school snack or dessert.
-Serve the cookies at a holiday party or potluck.
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Taste: Sweet, Creamy, Nutty, Chocolatey