"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Peanut Butter Blossom Cookies Recipe

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This recipe for Peanut Butter Blossom Cookies, by , is from Goetschius Family Cookbook 2019, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Angela Osterkamp

Category:
Category:

Ingredients:  
Ingredients:  
cup granulated sugar
cup packed brown sugar
cup creamy peanut butter
cup butter or margarine, softened
1 egg
1 cups all-purpose flour
teaspoon baking soda
teaspoon baking powder
Additional granulated sugar
About 36 Hershey's Kisses milk chocolates, unwrapped

Directions:
Directions:
1 Heat oven to 375F. In large bowl, beat 1/2 cup granulated sugar, the brown sugar, peanut butter, butter and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda and baking powder until dough forms.

2 Shape dough into 1-inch balls; roll in additional granulated sugar. On ungreased cookie sheets, place about 2 inches apart.

3 Bake 8 to 10 minutes or until edges are light golden brown. Immediately press 1 milk chocolate candy in center of each cookie. Remove from cookie sheets to cooling rack

Number Of Servings:
Number Of Servings:
36
Preparation Time:
Preparation Time:
60 Minutes
Personal Notes:
Personal Notes:
My all time favorite cookie.

 

 

 

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