Christmas Peanut Butter Rosettes
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 40 cookies
A light and fluffy peanut butter cookie with a milk chocolate rosette center, which has been rolled in sanding sugar. Christmas Peanut Butter Rosettes will add lots of festive colour and flavour to your holiday baking!
- 1 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 3/4 cup peanut butter, smooth
- 1/3 cup granulated sugar
- 1/3 cup brown sugar, lightly packed
- 1 large egg
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1/2 cup sanding sugar, for rolling (optional)
- 40 whole chocolate rosettes
Preheat oven to 375 degrees. Prepare a baking sheet by lining it with parchment paper. Set aside.
In a large mixing bowl, use a hand-held mixer to beat together the butter and the peanut butter until light and creamy.
Add both sugars and beat until well combined.
Next, add the egg, mil, and the vanilla; beat into the sugar and butter mixture.
Add the flour, baking soda, and salt. Mix into the wet ingredients just until the flour has been incorporated.
Portion out about one 1/2 tablespoon of the cookie dough. Roll into a ball and then roll into the sanding sugar, if you're using. The sanding sugar adds a little bit of sweetness, not much, but mostly colour and festivity. It's completely optional.
Place the ball onto the prepared baking sheet. Roll more balls and place on the baking sheet, leaving about two inches of space between each ball.
Bake for exactly 10 minutes. Remove from oven and immediately insert a chocolate rosette (rosebud) into the center of the cookie. Press the rosette into the cookie until about halfway down.
Allow the cookies to cool on the pan for 5 minutes before transferring to a wire cooling rack to continue cooling.
Calories: 96kcal | Carbohydrates: 11g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 102mg | Potassium: 41mg | Fiber: 0g | Sugar: 6g | Vitamin A: 80IU | Calcium: 8mg | Iron: 0.4mg