This is a twist on the traditional peanut butter blossom cookie. You know, the peanut butter cookies with a chocolate kiss pressed in the middle that everyone makes at Christmas. I wanted to make some treats for the librarians and nurses that my dog Jasper and I visit to do pet therapy, so I thought turning those traditional cookies into "puppy paws" would be fun. They are very tasty, and they were definitely a hit with our pet therapy clients.
Ingredients:
1/2 cup butter, softened
1 cup creamy peanut butter (I used No Sugar Added Jif)
1 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs
1/2 teaspoon vanilla extract
2 cups all purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup sugar for rolling cookies (approximate amount - may need more or less)
1 10z pkg of Ghirardelli Dark or Milk Chocolate Melting Wafers (you will not use all of them)
1 pkg of Nestle Semi-Sweet chocolate chips (you will not use all of them)
Directions:
1. Preheat oven to 350°F.
2. In a large mixing bowl, beath together the butter, peanut better, sugar and brown sugar using a stand mixer or electric hand mixer until ingredients are smooth and creamy.
3. Add the eggs (one at a time) and vanilla and mix until combined.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Slowly add the flour mixture to the peanut butter mixture and mix on slow speed until just combined.
6. Using a small cookie scoop (1 T size), scoop dough and then roll into a ball. Roll ball in sugar. Place sugar-covered dough balls on a cookie sheet about 2 inches apart.
7. Bake for 7-9 minutes. The cookies will still be a bit puffy when you remove them, so don't worry about that.
8. Press 1 chocolate wafer into the bottom center of each cookie. Add 4 chocolate chips, pointed side down, above the wafter to look like the toes of the paw print.
9. Cool cookies on a wire rack to let the chocolate set before storing them or stacking them. These do freeze well.
Makes about 4 dozen cookies
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