Today we're making Peanut Butter Blossoms, or Peanut Blossoms.
 |
| Don't mind the messy stove!! 0.0 |
This has been a long-standing tradition for Thanksgiving since I was little, and when I got married, my aunt passed down a recipe book with this included. These are my favorite dessert in the world, and hopefully you'll like them.
I usually don't measure my peanut butter, and my husband is in charge of "eye-balling" what he thinks is 1/2 cup (but is usually about 3/4 cups). This makes my cookies softer than they would be if a followed the recipe, but not everyone likes them like this.
I also usually unwrap the kisses while the cookies are in the oven because it takes almost as long if you're making a double-batch, which I usually am.
Ingredients: (loaded on MyFitnessPal for relatively accurate calorie count per cookie)
- 1/2 c. butter (softened)
- 1/2 c. peanut butter (creamy)
- 1/2 c. sugar
- 1/2 c. brown sugar (packed)
- 1 whole egg
- 1 tsp. vanilla
- 1 3/4 c. all purpose flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- Hershey Kisses - unwrapped
Directions: Preheat oven to 350
1) Cream together butter, peanut butter, sugar, and brown sugar
2) Add egg and vanilla - beat until fluffy
3) Combine flour, baking soda, and salt, then add to egg mixture and mix well until you have cookie dough consistency
4) Shape into small balls and place on cookie sheet
5) Flatten slightly (I usually use a fork because it makes nice lines on the top
6) Bake at 350 deg F for 8-10 minutes
7) Remove from oven and place a kiss in the center of each
8) Bake 1-3 minutes longer or until the kisses are shiny
Try to wait until they cool off before you store them - it takes several hours for the kisses to set up. However, they taste best straight from the oven ;-)
Until next time!
~ Sarah
No comments:
Post a Comment