Recipe Notes
NOTE: needs to be refrigerated at least 1 hour. Autumn really like these, Kaleb didn't try them
https://www.foodnetwork.com/recipes/food-network-kitchen/gelt-peanut-butter-blossoms-9349285
Ingredients
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Instructions
- Whisk together the flour, baking soda and salt in a medium bowl until combined.
- Add the butter, granulated sugar and brown sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until pale and fluffy, about 5 minutes.
- Add the peanut butter and continue beating until fluffy, about 1 minute. Add the vanilla and egg and beat until combined.
- With the mixer on low speed, gradually add the dry ingredients and mix until combined. Cover with plastic wrap and refrigerate for at least 1 hour and up to overnight.
- Position an oven rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with parchment paper.
- Put sprinkles in a small dish.
- Use cookie scoop to make dough balls, then roll in sprinkles and place on baking sheet
- Bake, rotating the baking sheet halfway through, until the cookies are puffed and lightly golden, about 12 minutes.
- Immediately press a chocolate gelt into the center of each cookie. Let cool 10 minutes on the baking sheet, then transfer to wire racks to cool completely.