Peanut blossom

Hershey kisses

Peanut blossom
Peanut blossom

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Peanut Blossom Cookies:

  • 1/2

    cup (113 grams) unsalted butter, room temperature

  • 3/4

    cup (185 grams) peanut butter (smooth or crunchy)

  • 1/3

    cup (70 grams) light brown sugar

  • 1/3

    cup (65 grams) granulated white sugar

  • 1

    large egg

  • 1

    teaspoon pure vanilla extract

  • 2

    tablespoons milk

  • 1 1/2

    cups (195 grams) all purpose flour

  • 1

    teaspoon baking soda

  • 1/4

    teaspoon salt

  • Coating (optional):

  • 1/3

    cup (65 grams) granulated white sugar

  • Garnish:

  • 48

    Chocolate Kisses, unwrapped

  • Read more: http://www.joyofbaking.com/PeanutBlossomCookies.html#ixzz2oaQ9b5bE

Directions

Peanut Blossom Cookies: Line three baking sheets with parchment paper. In the bowl of your electric mixer (or with a hand mixer), beat the butter until creamy and smooth. Add the peanut butter and sugars and beat until light and fluffy (about 2 - 3 minutes). Add the egg and vanilla extract and beat to combine. Beat in the milk. In a separate bowl whisk together the flour, baking soda, and salt. Add to the peanut butter mixture and beat until incorporated. Cover and chill the batter for about an hour, or until firm enough to roll into balls. Preheat oven to 375 degrees F (190 degrees C) and place rack in the center of the oven. Roll the batter into 1 inch (2.5) round balls. Place the granulated white sugar in a shallow bowl and roll each ball in the sugar. Place on the prepared baking sheet, spacing about 2 inches (5 cm) apart. Bake the cookies for about 8 - 10 minutes, or until the cookies are lightly browned. Immediately upon removing the cookies from the oven, place a unwrapped Chocolate Kiss into the center of each cookie, pressing down gently until the cookie just starts to crack. Cool completely on a wire rack. Makes about 4 dozen cookies. View comments on this recipe on YouTube References: Anderson, Jean. The American Century Cookbook. Clarkson/Potter Publishers. New York: 1997. Heatter, Maida. Maida Heatter's Cookies. Cader Books. New York: 1997. King Arthur Flour. The King Arthur Flour Cookie Companion. The Countryman Press. Woodstock: 2004. Wilson, Dede. A Baker's Field Guide to Christmas Cookies. The Harvard Common Press. Boston: 2003. Website: http://www.hersheys.com Peanut Blossom Cookies: 1/2 cup (113 grams) unsalted butter, room temperature 3/4 cup (185 grams) peanut butter (smooth or crunchy) 1/3 cup (70 grams) light brown sugar 1/3 cup (65 grams) granulated white sugar 1 large egg 1 teaspoon pure vanilla extract 2 tablespoons milk 1 1/2 cups (195 grams) all purpose flour 1 teaspoon baking soda 1/4 teaspoon salt Coating (optional): 1/3 cup (65 grams) granulated white sugar Garnish: 48 Chocolate Kisses, unwrapped Read more: http://www.joyofbaking.com/PeanutBlossomCookies.html#ixzz2oaQKOe6Q

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