Peanut Butter Blossoms Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: ½ c sugar
1 c packed brown sugar
1 c) creamy peanut butter
1 c) salted butter, room temperature
2 eggs, room temperature
3 c flour, sifted
1½ tsp baking soda
1 tsp baking powder
2 Tbsp (sanding) sugar, for rolling
1 bag Hershey's Kisses milk chocolates (or sometimes I use chocolate stars)
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Directions: |
Directions:Heat oven to 375°. In the bowl of your stand mixer (or in a bowl with a hand-held mixer) beat sugar, the brown sugar, peanut butter, butter, and eggs on medium speed. Add flour, baking soda, and baking powder. Mix until just combined.
Roll dough into large marble sized balls; then roll in additional granulated sugar. Place about 2 inches apart on ungreased cookie sheet. Bake 8 to 10 minutes or until edges are light brown. Immediately press a chocolate star or Hershey's kiss in the center of each cookie. Allow to cool and set for about 5 minutes then move to cooling rack. |
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Personal
Notes: |
Personal
Notes: Store cookies at room temperature for up to 3 days. If you need to store longer (no more than a week) you can add a piece of bread to the airtight container. The bread will dry out, but your cookies won’t! Don’t refrigerate peanut butter blossoms. Although it can keep the cookies fresher longer, you could change the appearance of the chocolate. Chocolate that is stored in the refrigerator can become dull looking as well as less flavorful. Try to find a container that is airtight. Make sure that you don’t stack too many layers on top of one another and be sure to use wax paper or parchment to separate the layers. Get creative with your sanding sugar! Of course, the granulated sugar works well, but you can create beautiful and unique cookies simply by adding a different color sugar to the outside of the cookie.
Tracey, Abigail,& Madelynn (3m) at Kimberly's baby shower.
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