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
Adapt:
Mode Active:Ingredients adapted with certified alternatives.
1 cupAll Purpose Flour
1 teaspoonBaking soda
½ teaspoonSalt
8 tablespoonButter
½ cupSugar
½ cupBrown Sugar, packed
½ cupPeanut Butter, creamy, with sugar
1 teaspoonVanilla
1 WholeEggs
20 WholeGelt
½ cupSprinkles
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.
Baker's Substitution
Nutrition Facts
USDA FoodData Central Profile
Estimated per serving • Yields 4 servings
Calories
2037
kcal
Carbs
253.7g
Daily Value: 92%
Total Fat
109.3g
Daily Value: 140%
Protein
19.9g
Daily Value: 40%
Dietary Fiber9.7g
Total Sugars202.9g
Sodium716 mg
Calculation Accuracy
Based on 11 of 11 recipe ingredients calculated with USDA standard weight densities.