Small bites are one of my favorite food specialties these days. Truth be known they have been near and dear to my heart since the Babycakes books were published. They are a tidbit, morsel and sweet treat to enjoy with no guilt and the after effect is pure pleasure. My kind of baking during this time of year that is filled with Easter plans, showers, weddings and graduations.
I’m sharing one of my favorite peanut butter bites, but if savory bites ring your bell, then try these Fiery Cheese Bites that I recently shared on the Kansas City Star’s Chow Town Blog. Whatever you decide, bake until your heart’s content.
From our families to yours…….Happy Easter!
Peanut Butter Cookie Bites
3 tablespoons creamy peanut butter
1 tablespoon brown sugar
2 teaspoons melted butter
1 1/2 teaspoons light corn syrup
1 teaspoon sugar
1 egg yolk
1/4 teaspoon vanilla extract
2 tablespoons all-purpose flour
1/8 teaspoon baking soda
Dash salt
Preheat oven to 375°F. Line a baking sheet with parchment paper.
In a small bowl, using an electric mixer at medium high speed, beat together peanut butter, brown sugar, melted butter, corn syrup, sugar, egg yolk and vanilla, beating until smooth.
In a small bowl, whisk together flour, baking soda and salt. Using medium speed, beat flour mixture into creamed mixture, beating until smooth.
Using a 1/4-teaspoon measuring spoon, scoop up dough, then shape into a ball, about the size of a pea. Place 1-inch apart on the baking sheet. Using your finger tip, very press on the cookie dough ball to flatten slightly.
Bake 6 to 7 minutes or until edges are set. Transfer to a wire rack to cool.
Makes about 44 cookie bites
Credit: Recipe developed by Roxanne Wyss and Kathy Moore, The Electrified Cooks. Our thanks to our friend David Shaughnessy of Shaughnessy and Associates Photography for the above photo.
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