Ingredients: |
Ingredients: 1 3/4 C. flour
1 tsp. baking soda
1/2 tsp. salt
4 oz. (8 T./1 stick) butter, at room temperature
1/2 C. peanut butter (or other nut butter)
1/2 C. sugar
1/2 C. brown sugar
1 large egg
1 T. milk
1 tsp. vanilla
5 dozen (one 11-ounce package) Hershey’s Kisses, foil removed
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Directions: |
Directions:1) Sift together flour, baking soda and salt; set aside. Using an electric mixer, cream together butter, peanut butter, 1/2 cup granulated sugar and light brown sugar. Add egg, milk and vanilla; beat until well blended. Gradually add flour mixture, mixing thoroughly. If the dough is very soft, refrigerate for about 1 hour.
2) Preheat oven to 375º F. Spray, oil or line a cookie sheet with nonstick liner and set aside. Roll dough into 1-inch balls. (For a precise number of cookies, divide the dough into 5 pieces, and shape each piece into 12 balls.)
3) Roll cookies in sugar and place 2 inches apart on cookie sheet. Bake until very light brown and puffed, 6 to 8 minutes. Remove sheet from oven and lightly press a candy kiss into center of each cookie, allowing it to crack slightly. Return to oven until light golden brown, 2 to 3 minutes. Remove from oven, cool completely and store in an airtight container. |
Personal
Notes: |
Personal
Notes: Options:
* Use semi-sweet chocolate chips in the batter instead of topping with a Hershey's kiss.
* Use a dark chocolate kiss. It will be less sweet.
* Instead of a chocolate kiss, use a mini Reese's peanut butter cup.
* Instead of using kisses, pipe ganache into an indentation made with a teaspoon. You get some chocolate with every bite instead of the kiss coming off in the first bite.
* Instead of a chocolate kiss, after 9 minutes make an indentation in the center of the cookie and fill with a teaspoon of salted caramel.
* If you really like peanuts, use chunky instead of smooth peanut butter. You can also add crushed peanuts.
* Try pressing the Hershey's kiss in point first. Makes the center of the cookie have a nice chocolate bite, plus makes the cookies easier to store.
* Roll dough in Turbinado sugar instead of granulated sugar.
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This recipe for Peanut Butter Blossoms is from