This is my first attempt at these little suckers. I am still kind of unsure of the purpose of this blog, but for now, its a good time killer and it is fun. The best part of making these Peanut Butter Blossoms is poking the cookie with the Hershey Kiss at the end :).
Man, I spend wayy too much time in the kitchen…
Ingredients: This recipe yields about 2 1/2 dozen
- 1 stick of unsalted butter, softened
- 3/4 c. of peanut butter
- 1/2 c. granulated sugar
- 1/3 c. of sugar for rolling
- 1/2 c. packed light brown sugar
- 1 egg
- 1/2 tsp. vanilla
- 1 tbsp. milk
- 1 3/4 c. AP flour
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 24 unwrapped, nakey Hershey Kisses
Cream together the butter and peanut butter. Add the sugars and cream together until smooth. Crack the egg and beat in the yolk first, then beat in the egg white. Sounds confusing? Fat (egg yolk) first with the fat mixture (butters and sugars), then beat in the egg white. Stir in vanilla extract. Add the dry ingredients – flour, baking powder, and salt- mix until combined and incorporate the milk last.
Now, preheat the oven to 375 degrees. I never understood why people did it right when they started baking, because that oven would be on for a long time, since I am a bit slow with the prepping.
Anyways. Roll the dough into 1 in. balls, and roll into the sugar that was put aside earlier. P;ace on a parchment lined baking sheet. Bake for 5 minutes. Take out the cookies and poke the center of the cookie with a Hershey kiss and place back in the oven. Bake for another 2 1/2 minutes and let it rest before placing on a cooling rack.
I like how the Hershey Kiss is ooey gooey. Enjoy 🙂