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In the Oven: Peanut Butter Blossoms

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We’re still making holiday cookies in July… Next up: Peanut Butter Blossoms. Posting date is July 30!

Peanut Butter Blossoms
 
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Yield: 36-48 cookies
Ingredients
  • 36 to 48 Hershey’s Kisses
  • 1 1⁄2 cups (170 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1⁄2 teaspoon kosher salt
  • 1⁄4 cup (50 g) vegetable shortening, cool but not cold
  • 2 ounces (1⁄2 stick/55 g) unsalted butter, cool but not cold
  • 3⁄4 cup (195 g) creamy natural peanut butter
  • 1⁄3 cup (65 g) granulated sugar
  • 1⁄3 cup (75 g) firmly packed dark brown sugar
  • 1 large egg
  • 2 tablespoons whole milk
  • 1 teaspoon pure vanilla extract
  • 1⁄3 cup (80 g) demerara sugar
Instructions
  1. Remove the wrappers from all 48 Hershey’s Kisses and place in a bowl. Set aside.
  2. In a small bowl, whisk together the flour, baking soda, and salt.
  3. In the bowl of a standing mixer fitted with the paddle attachment, beat the shortening and butter on medium-high speed until smooth and combined. Add the peanut butter and beat again on medium speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl, and add the granulated and brown sugars. Continue beating until fluffy, about 2 minutes. Add the egg, milk, and vanilla, and beat until completely blended, 1 to 2 minutes. Scrape down the sides and bottom of the bowl and add half of the our mixture. Beat on medium speed for about 30 seconds, stop the mixer, and add the remaining flour mixture. Continue beating until completely blended, about 1 more minute.
  4. If the dough feels a little wet, cover the bowl with plastic wrap and refrigerate to firm it up, about 30 minutes or up to 1 hour. Otherwise, move directly on to the next step.
  5. Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper. Place the demerara sugar in a small shallow bowl.
  6. Scoop and roll the dough into balls about 1 inch (2.5 cm) in diameter. Roll them in the demerara sugar to coat and place them on the prepared baking sheets about 11⁄2 inches (4 cm) apart. Bake, rotating the sheets halfway through the baking time, until the cookies appear set and are dry to the touch, 8 to 10 minutes.
  7. Remove the sheets from the oven, and place them on cooling racks. Immediately gently press a Hershey’s Kiss into the center of each cookie, making sure it’s good and snug so it doesn’t fall out when cooled. The cookie will crack around the edges. Cool completely and serve.
Notes
How to store: The cookies can be kept, tightly covered, at room temperature for up to 3 days.

 

In the Oven: Peanut Butter Butterscotch Cookies

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Get out your sheet pans, bakers – we’re back to cookies! Posting date is June 18.

Peanut Butter Butterscotch Cookies
 
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Yield: About 24 cookies
Ingredients
  • 1 cup plus 2 tablespoons
  • (145 g) all-purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon kosher salt
  • 5 ounces (1¼ sticks/140 g) unsalted butter, softened
  • 5 ounces (140 g) smooth peanut butter, at room temperature
  • ½ cup (100 g) granulated sugar
  • ½ cup (110 g) firmly packed dark brown sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 4 ounces (115 g) butterscotch chips
  • 1 tablespoon sea salt (optional)
Instructions
  1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, and kosher salt. Set aside.
  3. In the bowl of a standing mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and lump-free. Add the peanut butter and beat until combined.
  4. Add both sugars and continue beating on medium-high speed until light and fluffy, 3 to 4 minutes. Scrape down the sides of the bowl, add the egg and vanilla, and beat again until completely incorporated. Scrape down the sides and bottom of the bowl, add the flour mixture all at once, and beat until just incorporated, about 30 seconds. Use a wooden spoon or rubber spatula to stir in the butterscotch chips.
  5. Scoop and roll the dough into balls about 1 inch (2.5 cm) in diameter. Place them on the prepared
  6. baking sheets about 1½ inches (4 cm) apart. Bake the cookies for 5 minutes, then sprinkle the tops with the sea salt, if you like. Continue baking until the cookies just start to brown on the edges, another 5 to 6 minutes. Remove from the oven and place the sheets on cooling racks for 5 minutes. Transfer the cookies from the sheets to wire racks and allow to cool completely.
Notes
How to store: The cookies can be served immediately or stored in an airtight container at room temperature for
up to 3 days.

 

In the Oven: Peanut Butter and Jelly Crumb Morning Muffins

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We’re going all-American to celebrate Eleanor Roosevelt’s birthday. Posting date is October 11!

Peanut Butter and Jelly Crumb Morning Muffins
 
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Yield: 12 muffins
Ingredients
For the Crumb
  • ½ cup (75 g) lightly salted peanuts, toasted (see page 19)
  • 1 cup (130 g) all-purpose flour
  • 1⁄3 cup (75 g) firmly packed dark brown sugar
  • ½ teaspoon kosher salt
  • 3 ounces (¾ stick/85 g) unsalted butter, melted and warm
For the Peanut Butter and Jelly Muffins
  • 1¾ cups (225 g) all-purpose flour
  • ½ cup (100 g) granulated sugar
  • ½ cup (110 g) firmly packed dark brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ½ cup (120 ml) whole milk
  • ½ cup (115 g) sour cream (not low-fat)
  • ½ cup (130 g) creamy peanut butter (natural is fine here)
  • 1⁄3 cup (75 ml) canola oil
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1⁄3 to ½ cup (105 to 160 g) grape jelly
Instructions
Make the Crumb
  1. Place the peanuts in the bowl of a small food processor and pulse until finely chopped (a few coarser crumbs won’t hurt), or finely chop them by hand.
  2. Transfer the chopped peanuts to a large bowl. Whisk in the flour, brown sugar, and salt. Drizzle the butter over the mixture and use a rubber spatula (or your very clean fingers) to fold and cut the ingredients together until the mixture is crumb-like. Set aside.
Make the Peanut Butter and Jelly Muffins
  1. Preheat the oven to 400°F (205°C). Lightly spray each cup of a standard 12-cup muffin pan with a little bit of nonstick cooking spray and use a paper towel to spread the oil evenly along the bottom and up the sides of each cup.
  2. In a large bowl, whisk together the flour, both sugars, the baking powder, cinnamon, baking soda, and salt, breaking up any lumps of brown sugar if necessary.
  3. In another large bowl, whisk together the milk, sour cream, peanut butter, oil, egg, and vanilla.
  4. Make a well in the middle of the dry ingredients. Pour the wet ingredients into the well, and fold until just combined.
  5. Drop about 2 tablespoons of batter into each cup of the prepared muffin pan. Use the back of a clean, lightly oiled spoon to flatten the batter out. Place 1 rounded teaspoon of grape jelly onto the muffin batter in each cup, trying to keep it in the center of the cup, if possible. Top the jelly with another 2 tablespoons of muffin batter to cover the jelly completely, using the back of a spoon to gently spread the batter into an even layer. The muffin cups should be not quite full. (You might end up with excess batter. Do not try to force it into the cups; simply make extra muffins.) Cover the surface of each muffin cup with a small handful of crumbs, pressing the mixture ever so gently so that it adheres to the top.
  6. Bake, rotating halfway through the baking time, until the crumb topping turns a golden brown, 14 to 18 minutes. Check them; if a toothpick inserted into a muffin near the edge (avoiding the jelly center) should come out clean (disregarding any topping or jelly that might stick), bake them for a minute more—these muffins might sink in the middle if not baked all the way.
  7. Let the muffins cool almost completely in the pan on a cooling rack. Since the crumb topping is messy, I found the easiest way to remove the muffins is to angle the muffin pan over the sink and tilt the pan until the muffins almost fall out. Grab each muffin and set it on the cooling rack until completely cool.
Notes
How to store: Serve the muffins within 24 hours. These muffins freeze well: Just wrap them in a few layers of plastic wrap to fend off frost.