Peanut butter and chocolate are a favored combination in breakfast cereals, candy bars and peanut butter spreads. You also can find it in the cookie called a peanut butter blossom. These are peanut butter cookies topped with a large chocolate drop after baking. You can make cookies ahead of time by freezing them either in their dough form or after baking. For optimal freshness when you eat the cookies, freeze the dough and bake the cookies, but properly protected baked cookies will still be tasty after a careful thawing.
Divide the prepared peanut butter blossom dough into 1-inch balls.
Roll each ball in granulated sugar to coat.
Place the sugared dough balls on a wax paper-lined baking sheet.
Freeze the dough balls for one hour or until frozen on the exterior and no longer tacky.
Transfer the dough balls to a resealable freezer bag and press out the excess air.
Seal the first freezer bag in a second bag to create a double barrier against freezer burn and odors.
Store the unbaked dough for up to six months. Bake the dough balls from their frozen state without thawing, but add 2 to 3 minutes to the recipe cooking time.
Bake the cookies as directed in the recipe, pressing a chocolate drop on top of each as soon as the cookies come out of the oven and are still warm.
Cool the cookies on the pan for 10 minutes. Transfer the baked and chocolate-topped cookies to a wire cooling rack and cool the cookies to room temperature.
Arrange the cookies in a single layer in a rigid, resealable container. Seal the container into a freezer bag for an additional barrier against freezer odors and burn.
Freeze the cookies for up to three months. Thaw the cookies, uncovered at room temperature, for 1 to 2 hours before eating.