Saturday, April 6, 2013

peanut butter blossoms

Peanut butter blossoms need no introduction to most cookie-eaters. They're usually baked around the Christmas holiday and I really don't know why because what's not to love about peanut butter and chocolate any time of the year?

The poor Hershey's Kiss.....It gets kicked to the candy curb when there are other yummy candies in the candy dish. But these sweet kisses should never go to waste or be forgotten! Peanut butter blossom cookies are easy to make,  pretty to look at, and just darn tasty.

Peanut Butter Blossoms
courtesy of Land O Lakes
makes 4 dozen+ cookies

1/2 cup sugar
1/2 cup brown sugar - firmly packed
1/2 cup (1 stick) unsalted butter - softened
1/2 cup creamy peanut butter ***I used an all-natural and organic peanut butter, but you can use whatever peanut butter you like***
1 large egg - at room temp
1 teaspoon vanilla extract
1/4 teaspoon salt
1 3/4 cups all-purpose flour
1 teaspoon baking soda

1/4 cup sugar
48+ kisses

Preheat oven to 375°F. Line 2 baking sheets with parchment paper and set aside.

In a small bowl, whisk together flour, salt and baking soda. In a large bowl and with a hand held mixer or your stand mixer, cream butter and both sugars. Add peanut butter and mix until creamy. Add the egg and vanilla extract and mix until thoroughly combined. Add the flour mixture in two stages. Scraping down sides of bowl after the first addition of flour.
***If the dough seems too soft, set in frig for 15-30 minutes while you unwrap the chocolate kisses***

Roll small pieces of dough into 1-inch round balls. Roll the balls in the reserved 1/4 cup sugar and place on your prepared baking sheets 2 inches apart.

Bake the cookies for 8 - 10 minutes.

After 8 minutes, the cookies should be puffy and have a crackled top. Immediately after removing from the oven, press a chocolate kiss into the middle of each cookie. Work quickly. Set on a wire rack and to cool completely or enjoy them warm.....

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