Most PB Thumbprint cookies have a hershey’s kiss in the middle, but Curly Tops are soooo much cuter! Hypnotic, even. Ricoa, the maker of Curly and Flat Tops, is the oldest manufacturer of chocolate in the Philippines, opening their factory in 1956. Now, imagine these cookies with ChocNut Spread instead of peanut butter. Rather than rolling the cookies in granulated sugar, I opted for Muscavado to make it hella pinoy.
This recipe is adapted from the Gerraro Family on NYT Cooking. The minor changes are to the baking time, sugar, and chocolate toppings.
Curly Top Peanut Butter Blossoms
- 228 g AP flour
- 1 tsp baking soda
- 1/2 tsp salt
- 113 g butter
- 1/2 cup creamy peanut butter
- 100 g granulated sugar
- 100 g light brown sugar
- 1 large egg
- 1 tbsp milk
- 1 tsp vanilla extract
- 5 dozen Curly Tops
- Muscavado sugar
- In a separate bowl, whisk together flour, baking soda, and salt.
- Using a mixer on medium speed, cream together butter, peanut butter, and sugars until light and fluffy. Add egg, milk, and vanilla. Mix until well combined.
- Reduce mixer speed to low. Gradually add flour mixture, mixing until Incorporated.
- Chill the dough for 1 hour.
- Preheat the oven to 375*F.
- Roll or scoop dough out with a 1 inch scoop
- Unwrap the Curly Top chocolates and set them aside.
- Roll the cookies In muscavado sugar and place 2 Inches apart on the baking pan.
- Bake for 6 to 8 minutes, until light brown.
- Remove the sheet from the oven and press In the Curly Tops In the center. Return to the oven and bake for 3 more minutes.
- Remove from oven and cool completely on the pan.