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Candace's Corner


Sarris Peanut Butter Drops

Recipe Adapted from NYTimes.com



Ingredients:

For the brownie filling

  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 ounces (1 stick) butter, at room temperature
  • 1/2 cup smooth peanut butter
  • 1/2 cup granulated sugar, more for rolling
  • 1/2 cup light brown sugar
  • 1 large egg
  • 1 tablespoon milk
  • 1 teaspoon vanilla
  • Nonstick spray or vegetable oil for cookie sheet, optional
  • 5 dozen Sarris Grilling Chocolate domes, Foiled Balls or favorite Sarris Foiled item.

Instructions

  1. Sift together flour, baking soda and salt; set aside. Using an electric mixer, cream together butter, peanut butter, 1/2 cup granulated sugar and light brown sugar. Add egg, milk and vanilla; beat until well blended. Gradually add flour mixture, mixing thoroughly. If the dough is very soft, refrigerate for about 1 hour.
  2. Preheat oven to 375 degrees. Spray, oil or line a cookie sheet with nonstick liner and set aside. Roll dough into 1-inch balls. (For a precise number of cookies, divide the dough into 5 pieces, and shape each piece into 12 balls.)
  3. Roll cookies in sugar and place 2 inches apart on cookie sheet. Bake until very light brown and puffed, 6 to 8 minutes. Remove sheet from oven and lightly press a chocolate piece into center of each cookie, allowing it to crack slightly. Return to oven until light golden brown, 2 to 3 minutes. Remove from oven, cool completely and store in an airtight container.
Yield: 5 dozen cookies.

 

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