Peanut Butter Blossoms...........

Desserts 123 Last Update: Apr 30, 2021 Created: Dec 25, 2019
Peanut Butter Blossoms...........
  • Serves: 60 People
  • Prepare Time: 28
  • Cooking Time: 8-11
  • Calories: -
  • Difficulty: Easy
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Peanut butter cookies pressed with a Hershey Kiss.

Ingredients

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 375 degrees. 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.
  4. When it comes to baking cookies, everyone has their own special trick they swear by — some people brown their butter, while others use bread flour to make them chewier. But the one technique that pops up over and over again is ripening the cookie dough — aka letting it rest in the fridge for anywhere between 30 minutes to 72 hours before baking it. While this step may seem unnecessary, it’s actually an important detail that can make a significant difference in how your cookies come out. In fact, the creator of the chocolate chip cookie herself, Ruth Wakefield, actually wrote “at Toll House, we chill this dough overnight,” in the Toll House Cook Book — a crucial step that has somehow been edited out of the current recipe.

Peanut Butter Blossoms...........



  • Serves: 60 People
  • Prepare Time: 28
  • Cooking Time: 8-11
  • Calories: -
  • Difficulty: Easy

Peanut butter cookies pressed with a Hershey Kiss.

Ingredients

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 375 degrees. 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.
  4. When it comes to baking cookies, everyone has their own special trick they swear by — some people brown their butter, while others use bread flour to make them chewier. But the one technique that pops up over and over again is ripening the cookie dough — aka letting it rest in the fridge for anywhere between 30 minutes to 72 hours before baking it. While this step may seem unnecessary, it’s actually an important detail that can make a significant difference in how your cookies come out. In fact, the creator of the chocolate chip cookie herself, Ruth Wakefield, actually wrote “at Toll House, we chill this dough overnight,” in the Toll House Cook Book — a crucial step that has somehow been edited out of the current recipe.

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