Peanut Butter Daisies

Prep:15minCook:24min

These are so cute. Perfect for summer or when you just want something sweet. Many cookie press recipes require the dough to be chilled, so it takes some planning. This recipe does not need to be chilled, so it is a great recipe for spur of the moment baking with little ones. If you are making ahead, you can pause it at the dough stage or after the cookies are baked. Remember to bring to room temp before continuing with the next step.

Updated at: Thu, 17 Aug 2023 11:26:29 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Low

Nutrition per serving

Calories56.5 kcal (3%)

Total Fat3.8 g (5%)

Carbs5.2 g (2%)

Sugars2.2 g (2%)

Protein0.8 g (2%)

Sodium13.2 mg (1%)

Fiber0.2 g (1%)

% Daily Values based on a 2,000 calorie diet

Ingredients

72 servings

Dough

2 cupsflour

¼ tspsalt

8 ozbutter

⅓ cupcreamy peanut butter

1 tspvanilla extract

½ cupsanding sugar

or pearl sugar, optional

Chocolate ganache

2.5 ozsemisweet chocolate

or bittersweet, finely chopped

3 TBLheavy cream

Instructions

Step 1

Preheat oven to 325. Set out 2 regular or one large cookie sheet, but do not grease.

Dough

Step 2

In a medium bowl, stir the flour and salt to combine; set aside.

Step 3

Beat the butter, peanut butter, and both sugars in a large bowl until very creamy and well blended. Beat in the egg yolk and vanilla.

Step 4

Add flour gradually until you have to add it by hand. Dough is ready to be placed in the cookie press. If making ahead, turn into a bowl and chill overnight. Bring it out of the fridge to get to room temperature before filling the cookie press.

Step 5

Follow your cookie press’s directions, and use the 5-petal disc. Pack the dough firmly into the press, using a silicon spatula to press down and eliminate any air bubbles.

Step 6

Hold the press perpendicular to the cookie sheet and press out, then left the press straight up to keep the daisies in line. Space cookies an inch apart so they have room to spread.

Step 7

If desired, sprinkle sanding sugar or pearl sugar over the sop, then bake cookies at 325 for 9-11 min, or until cookies’ edges are barely golden.

Dark chocolate ganache

Step 8

Place chocolate in a heat safe bowl.

Step 9

In a small saucepan, heat cream until just boiling, then pour over chocolate. Let sit 20 seconds, the whisk together until smooth. Set aside at room temperature until it cools and begins to thicken.

Step 10

When cool, spoon ganache into a small piping bag, then put a small dot of ganache in the center of each cookie.

Step 11

Let cookies cool completely, then stack in an airtight container with parchment or foil between the layers of cookies. The cookies can be stored at room temperature for up to a week.

Step 12

If making ahead, bake the cookies, but do not add the ganache. Store cookies in an airtight container in the freezer, then bring to room temperature before adding the ganache. The cookies will stay in the freezer for up to one month.