I love a good classic cookie just like the next person. ESPECIALLY around Christmas time. However, sometimes classics need to be spiced up just a little bit. Anyone else with me?
On this episode of Blaire adding Maldon flaked sea salt to anything and everything, we’re revamping the classic peanut butter blossom cookie.
We’re keeping the classic components alive, aka the peanut butter and chocolate combo. But to be honest, the hunk of chocolate on top just never did it for me. A peanut butter blossom cookie contains an uneven distribution of chocolate in my opinion, but I’ve always loved the soft texture of the cookie. What’s a gal to do? Make her own.
We’re going to make sure that every bite has some chocolate in it. I take a bar of chocolate and chop it up to get shards that will melt throughout the cookie. Some pieces of chocolate are big while others are small enough to melt the second your hands touch them. That’s the beauty of it. The variation of size truly is key.
Next up is the chewiness factor. I wanted to bring that up a notch. By adding a filling consisting of powdered sugar, peanut butter, honey and butter, that chewiness factor in these peanut butter chocolate chip cookies is on another level.
Naturally, these gems are topped off with Maldon sea salt, because let’s be honest, I put that shit on everything.Print
This recipe takes the classic peanut butter blossom cookie up a notch by evenly distributing the chocolate and topping them off with Maldon Sea salt. Yum.
- 1 1/4 cup powdered sugar
- 1/2 cup smooth peanut butter
- 1/2 stick of butter, at room temperature
- 2 TBSP honey
- 2 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup dark brown sugar, tightly packed
- 3/4 cup peanut butter
- 1 stick butter, at room temperature
- 2 TBSP honey
- 1 TBSP vanilla
- 1 large egg + 1 yolk
- 6-7 oz 70% dark chocolate, chopped
- 1/8 cup Maldon Flaked Sea salt for topping
Prep the filling
Preheat the oven to 350. In a small bowl, combine all filling ingredients and mix until smooth. Set aside in the freezer.
Prep the dough
In a medium sized bowl, mix together all dry ingredients (flour, baking soda and salt). Set aside. In a large bowl, cream the brown sugar, butters and honey together until light and fluffy, about 3-4 minutes. Add in the egg + yolk, and blend until smooth. Add in the vanilla. Gently combine in the dry ingredients to the butter and sugar mixture. Mix just until combined, and then fold in the chopped chocolate.
Add the filling and bake
Scoop out 42 balls from the cookie dough and 21 balls of the filling using a small ice cream scoop. Cut the filling “balls” in half. While holding a cookie dough ball in your fingertips, press a well/divet/(someone help me out here with another word) into the dough with your thumb. Add in the filling ball, and then cover with the sides of the cookie dough. Roll the newly formed ball between your palms to smooth out, and set “well-side down” on a parchment lined cookie sheet. See photos below for an example.
Top with a pinch (or 2) of Maldon sea salt. Bake at 350 for 12-13 minutes. Keep a close eye on these and do not over bake!
- Use two baking sheets, always having one in the oven and one prepped for more cookies. You do not want to put cookie dough balls on a hot pan after taking off the ones that are just coming out of the oven. Doing so will cause the bottoms to cook faster and decrease the chewiness.
- Keeping the prepped cookie dough balls in the fridge between batches will give you a “taller” cookie. The colder the dough, the more it will hold its shape. See photo below. The cookie on the right was made with cold dough. Up to you on how you want them to come out!
Keywords: Peanut butter chocolate
Technique on creating the “well”:
After closing up the “well”, roll the ball between your palms to smooth it out. See below: