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Peanut Butter Blossoms Recipe

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This recipe for Peanut Butter Blossoms, by , is from The Gentry Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Carol Gentry, Courtesy of Freda Smith, entrant in 1957 Pillsbury Bakeoff (Shared by NY Times)

Category:
Category:

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

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.

Number Of Servings:
Number Of Servings:
4-5 dozen
Preparation Time:
Preparation Time:
35 minutes
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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