I got the urge to bake something last night, and I thought it might be a good time to see if I could improve on the peanut butter ball cookies I was not quite happy with last time I made them.
So, apart from the fact that they are a peanut butter cookie stuffed with a sweetened ball of peanut butter, I pretty much changed everything.
This time I used my own recipe for peanut blossom dough instead of the pre-packaged stuff. I skipped the cinnamon and the peanuts in the recipe, and substituted raw sugar for the regular sugar that you roll the cookies in. And finally, I made them bigger. Because life is too short for tiny cookies.
The result was fantastic! So much better than the first time I made them. And I still got 24 cookies out of the recipe so it didn’t take me very long to bake them all, and my kitchen isn’t overrun with cookies this morning.
So here is my adjusted recipe. Give it a try.
Peanut butter ball cookies, my way
1 3/4 cup sifted flour
1 teaspoon baking soda
1/2 teaspoon salt
1 stick unsalted butter, softened
1/3 cup creamy peanut butter
1/2 cup sugar
1/2 cup packed brown sugar
1 teaspoon vanilla extract
For the peanut butter balls:
1/2 cup peanut butter
1/2 cup confectioners sugar
1 cup raw sugar for rolling
Preheat oven to 375 degrees. Blend up your dry ingredients in one bowl (I like to use a whisk for this). In a separate bowl cream the peanut butter and butter, then add both sugars, the egg and vanilla. Slowly blend the dry ingredients into the wet, until your dough forms a ball. Stick this in the fridge while you roll the peanut butter balls.
Combine the peanut butter and confectioners sugar in a bowl until it forms a ball. Divide this ball in half, then half again. You will need to get 6 balls out of each of these pieces. Roll all 24 balls and set them out on a plate or cookie sheet.
Now divide your cookie dough into 24 parts the same way. Flatten each ball into a disk and place a peanut butter ball on top. Fold the excess dough around the ball and roll the whole thing into a neat ball. Roll this in raw sugar and place on a lined cookie sheet. When you have 6 balls on a sheet, flatten each one out with the bottom of a glass that has been sprayed with cooking spray. Bake for 12 minutes. Repeat with the rest of the cookies.