What's Baking: Peanut Butter Blossoms, Take Two


Didn't I just post about peanut butter blossoms last week? Um, yeah, I totally did. However, I volunteered myself to make cookies for D's work this week, so another batch of pb blossoms was on my to-do list. I tried a new recipe this time, and I really love the way these turned out. I think they taste better than last week's version, too. So, if you're going to make peanut butter blossoms this holiday season (or, you know, whenever), I suggest you give this recipe a try.

Peanut Butter Blossoms (printer-friendly version)
makes 24 cookies

1/2 cup unsalted butter, softened
3/4 cup natural creamy peanut butter
1/2 cup granulated sugar
1/2 cup light brown sugar
1 egg
1/2 teaspoon vanilla extract
1 3/4 cups unbleached all-purpose flour
1 teaspoon baking soda
1/4 teaspoon kosher salt
3 tablespoons organic skim milk

1/4 cup granulated sugar
24 Hershey's kisses

1. Preheat oven to 375 degrees.
2. Cream together butter and peanut butter in an electric mixer. Add sugars mix together at high speed for another couple minutes.
3. Add egg and beat until combined. Stir in vanilla.
4. In a medium bowl, stir together the flour, baking soda, and salt.
5. Add the dry ingredients in batches into the wet ingredients, stirring in between additions. Stir in the milk.
6. Cover and refrigerate dough for at least 30 minutes.
7. Roll the dough into 1" balls and then roll each ball in the sugar.
8. Place the dough balls on an ungreased baking sheet about one inch apart. Bake at 375 for six minutes.
9. Remove the cookies from the oven and push the chocolate kisses into the middle of each cookie.
10. Place the cookie sheet back into the oven and bake for an additional three minutes.
11. Remove from the oven and place the cookies on a wire rack to cool.
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