🌟 [ 2 ] Molly Yehs Giant Almond Butter Blossoms | Girl Meets Farm [ @ ]
( 18944 viewed : 519 like : 15 comments ) These are Molly’s giant version of those tiny peanut butter blossom cookies that are a staple for any holiday season, particularly in the Midwest. She started making these with flat chocolate to enhance the textural variation and give them such a satisfyingly chewy and dense bite.
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#StreamOnMax for more #GirlMeetsFarm: [ 🔗 Click here 🌐 ‼️ ] the recipe ▶ [ 🔗 Click here 🌐 ‼️ ] to Food Network ▶ [ 🔗 Click here 🌐 ‼️ ] author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.
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Giant Almond Butter Blossoms
Recipe courtesy of Molly Yeh
Level: Easy
Total: 1 hr 15 min (includes cooling time)
Active: 30 min
Yield: 14 big cookies
Ingredients
3 1/2 cups (455 grams) all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 1/2 teaspoons kosher salt
1 cup (225 grams) unsalted butter, at room temperature
1 cup (256 grams) creamy, natural no-stir almond butter or peanut butter, at room temperature
1 cup (200 grams) packed light brown sugar
1 cup (200 grams) plus 6 tablespoons (75 grams) granulated sugar, divided
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
Seven 1.55-ounce milk chocolate bars, preferably Hershey’s, halved
Sliced toasted almonds, for garnish
Directions
Arrange oven racks in the upper third and lower third positions. Preheat the oven to 375 degrees F. Line 2 sheet pans with parchment paper and set aside.
In a medium mixing bowl, whisk together the flour, baking soda, cinnamon and salt. In the bowl of a stand mixer fitted with a paddle, mix together the butter, almond or peanut butter, brown sugar and 1 cup of the granulated sugar on medium speed until creamy and combined, 1 to 2 minutes. Add the eggs one at a time, mixing until combined, followed by the vanilla. Reduce the speed to low, add the dry ingredients and mix until combined.
Place the remaining 6 tablespoons (75 grams) granulated sugar in a shallow bowl or rimmed plate. Scoop out heaping 1/4-cup-size balls (100 grams each) and roll them in the sugar to coat. Place on the baking sheets 2 inches apart, fitting up to 6 dough balls on each sheet (you will need to bake these in batches). No need to flatten the balls.
Bake for 6 minutes, then switch the racks and rotate the pans 180 degrees, and continue to bake until lightly browned around the edges; begin checking for doneness after another 6 minutes. Remove from the oven and carefully top each cookie with a chocolate bar half, pressing firmly so the cookies crack around the edges. Return to the oven and bake for another 2 minutes.
Sprinkle some of the toasted almonds onto the chocolate. Let cool on the pans for 5 minutes and then transfer to a wire rack to cool completely. Repeat with the remaining dough.
Store in an airtight container at room temperature for up to 4 days.
Cook’s Note: Unbaked cookie dough balls can be stored in an airtight container in the freezer for up to 3 months. Bake from frozen, adding a couple of minutes onto the baking time.
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Molly Yeh's Giant Almond Butter Blossoms | Girl Meets Farm | Food Network
[ 🔗 Click here 🌐 ‼️ ] [ 2024-10-23T23:00:33Z ] :flashminiupdate:2024-11-01 :::: Check it out >> [ 🔗 Click here 🌐 ‼️ ]
[ 2D ] Molly Yehs Giant Almond Butter Blossoms | Girl Meets Farm Girl [1]
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Molly Yeh's Giant Almond Butter Blossoms | Girl Meets Farm | Food Network
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