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Grandma's Peanut Butter Blossoms Recipe

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This recipe for Grandma's Peanut Butter Blossoms, by , is from The Pennington Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Stacy Pennington
Added: Tuesday, November 18, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 cup butter
1 cup peanut butter
1 cup sugar
1 cup packed brown sugar
2 eggs
2 tsp vanilla
3 1/2 cups flour
2 tsp baking soda
1 tsp salt
1 cup milk
2 pkgs (12oz each) of milk chocolate pieces

Directions:
Directions:
Preheat oven 375

In a large mixing bowl beat butter until smooth. Add brown sugar and sugar and beat until well blended. Add eggs - one at a time until all eggs are mixed and then add vanilla.

Sift together flour, baking soda and salt. Gradually adding 1 cup of the flour mix at a time to the butter mixture. Drizzle in milk while adding flour mix to keep dough pliable.

Once mixture has been completely blended, use a Tbsp. amount of dough - roll it in ball - then coat ball in white sugar. Place cookie dough balls on cookie sheet about 1 inch apart and bake for 10 minutes or until edges or golden brown.

While cookies are baking, unwrap as many chocolate pieces as needed (don't eat them until the last batch goes in the oven or you might come up short)

After taking cookies out of the oven work quickly to firmly press chocolate piece into center of cookie. Once pieces have been placed, carefully remove from baking sheet and put on wire rack to cool. The chocolate will be hot and melting.

Number Of Servings:
Number Of Servings:
enough to mail a bunch to our entire family
Preparation Time:
Preparation Time:
forever and even longer with little kids running around
Personal Notes:
Personal Notes:
To me, these cookies scream family Christmas. I never went in for the apple bars but these were ... I wrote the ingredients just as Grandma dictated them to me over the phone back when I started making these in the 8th grade. I stopped using Hershey kisses because I like the peanut butter cups better and have even tried them with m&m's. I never pack my brown sugar, probably only use 2/3 c. of sugar and omit salt. I am sure she doubled the recipe at sometime which makes them yield at least 100. And if the weather is not right they are very sticky and hard to work with. Making these is truly a labor of love - know how much I love you when you take a bite.

 

 

 

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