Valentine Peanut Butter Blossoms (Recipe for Printing)
These Valentine peanut butter blossoms are perfect for February celebrations. Soft cookies with festive sprinkles and chocolate hearts. Save & click.
# What You Need:
→ Cookie Dough
01 -
2 sticks unsalted butter, softened
02 -
1 cup creamy peanut butter
03 -
1 cup granulated sugar
04 -
1 cup packed brown sugar
05 -
2 large eggs
06 -
2 1/2 cups all-purpose flour
07 -
1 teaspoon baking powder
08 -
1 1/2 teaspoons baking soda
09 -
1/2 teaspoon salt
→ Decoration
10 -
1/4 cup red and pink sprinkles
11 -
36 Hershey milk chocolate heart candies
# How to Make It:
01 -
Preheat oven to 375°F (190°C) and lightly grease a baking sheet with cooking spray.
02 -
In a stand mixer or with a hand mixer, blend softened butter, granulated sugar, brown sugar, and creamy peanut butter until the mixture is pale and fluffy.
03 -
Add eggs one at a time, mixing thoroughly after each addition.
04 -
Sift together flour, baking powder, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, mixing just until combined. Gently fold in red and pink sprinkles.
05 -
Use a medium cookie scoop to portion dough onto the prepared baking sheet, spacing cookies evenly. Bake for 10 minutes, just until edges are lightly golden.
06 -
Immediately after removing from the oven, place an unwrapped Hershey milk chocolate heart onto each cookie, pressing gently to secure.
07 -
Transfer cookies to a wire rack and allow to cool completely before serving.
# Extra Tips:
01 -
Store cooled cookies in an airtight container for up to 5 days, or freeze for longer storage.