Monster Eyeball Peanut Butter Blossoms
Equipment
- Mixing Bowl
- Baking Sheet
- Oven
Ingredients
- ½ cup creamy peanut butter
- ¼ cup unsalted butter, softened
- ¼ cup granulated sugar
- ¼ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 12 candy eyeballs
- Red decorating gel
Instructions
- Heat the oven to 350°F and line a baking sheet with parchment paper.
- In a mixing bowl, beat the peanut butter, butter, granulated sugar, and brown sugar until smooth and creamy.
- Add the egg and vanilla extract, then mix until fully combined.
- Stir in the flour, baking soda, and salt until a soft dough forms.
- Scoop the dough into 12 equal portions and roll each into a ball. Place the balls on the prepared baking sheet and flatten slightly with your palm.
- Bake for 9 to 11 minutes until the edges look set. Remove from the oven and let the cookies cool on the sheet for 5 minutes.
- While the cookies are still warm, gently press one candy eyeball into the center of each cookie.
- Once the cookies have cooled completely, use the red decorating gel to draw short lines around each eyeball to create veins.
Notes
Press the candy eyeballs in right after baking so they stick without extra icing. If the gel lines look too thick, let them set for a minute then lightly dab with a fingertip to thin them. Store the finished cookies in an airtight container at room temperature for up to three days to keep the centers soft.
Course: Dessert
Cuisine: American
Equipment: Mixing Bowl, Baking Sheet, Oven
Cuisine: American
Equipment: Mixing Bowl, Baking Sheet, Oven