Tuesday, December 6, 2016

Peanut Butter Blossoms

Hello Hello!  Things have not slowed down one bit since I last checked in but I did manage to do a bit of holiday baking this weekend.  I made the classic Peanut Butter Blossoms first.  These are Mr. J's favorite cookies this time of year. 

It was a family affair as Miss O helped unwrap the chocolates.  She also did a very good job of taking the unwrapped chocolate from the finished container.  She just didn't want to give up the chocolate. I cannot say I blame her but it got to the point I wasn't sure we would have enough to finish the cookies.  

I hope to do a bit more baking before Christmas but my list far exceeds the amount of sweets we will be able to consume.  

Peanut Butter Blossoms

by Emily Morris
Prep Time: 10 minutes
Cook Time: 10 minutes
Keywords: bake dessert chocolate peanut butter cookie
Ingredients (36 cookies)
  • 36 Hershey's Kisses Milk Chocolates
  • 1/2 cup butter
  • 3/4 cup creamy Peanut Butter
  • 1/3 cup granulated sugar
  • 1/3 cup packed light brown sugar
  • 1 egg
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup additional granulated sugar for rolling 
Heat oven to 375°F. Remove wrappers from chocolates.

Beat butter and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.

Shape dough into 1-inch balls. Roll in granulated sugar, if desired; place on ungreased cookie sheet.
Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges.

Remove from cookie sheet to wire rack. Cool completely. Makes about 36 cookies.
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1 comment:

  1. PB blossoms are a total classic, and made all the better since little Miss O helped :P


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