Classic Peanut Butter Blossoms

I asked my hubby this Xmas to request a cookie. He’s a traditional kind of guy, so he requested the classic peanut butter blossom. He said, “sometimes simpler is better” and that’s exactly what these cookies are; a delicious peanut buttery simpleness.

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This recipe is from JoyofBaking. I didn’t want to use the recipe on the back of the Hershey Kisses because it contains shortening. Usually I like to use butter unless shortening is required for crispiness or preservation. The Joyofbaking recipe uses only butter.

Peanut Blossom Cookies

From Joy of Baking

Yield:  about 4 dozen cookies

Note:  This recipe requires chilling of the dough for about an hour before baking. So plan ahead!

Ingredients

For the Cookies

  • 1/2 cup unsaltedbutter, room temperature
  • 3/4 cup creamy peanut butter
  • 1/3 cup light brown sugar
  • 1/3 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 2 Tbsp milk
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/4 tsp kosher salt

For the Coating and Garnish

  • 1/3 cup (65 grams) granulated white sugar
  • 48 Chocolate Kisses, unwrapped

Directions

  1. Line three baking sheets with parchment paper.
  2. In the bowl of your electric mixer (or with a hand mixer), beat the butter until creamy and smooth. Add the peanut butter and sugars and beat until light and fluffy (about 2 – 3 minutes). Add the egg and vanilla extract and beat to combine. Beat in the milk.
  3. In a separate bowl whisk together the flour, baking soda, and salt. Add to the peanut butter mixture and beat until incorporated. Cover and chill the batter for about an hour, or until firm enough to roll into balls.
  4. Preheat oven to 375 degrees F and place rack in the center of the oven.
  5. Roll the batter into 1 inch (2.5) round balls. Place the granulated white sugar in a shallow bowl and roll each ball in the sugar. Place on the prepared baking sheet, spacing about 2 inches (5 cm) apart.
  6. Bake the cookies for about 8 – 10 minutes, or until the cookies are lightly browned. Immediately upon removing the cookies from the oven, place a unwrapped Chocolate Kiss into the center of each cookie, pressing down gently until the cookie just starts to crack. Cool completely on a wire rack.

These cookies I made during Xmas, and in an earlier post I commented how I didn’t have a hand mixer or my stand mixer. So I used the food processor. Know what? Still works.

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For this recipe, the dough needs to be chilled before baked. So roll it up in a big ball and saran wrap it.

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Take a little piece off the dough and eat it…I’m just telling you things you know you would do anyway 🙂 After it comes out of the oven, stick the Hershey Kiss on top and press slightly. The cookie should crackle on top a little. 20121224_105702_web2

Let cool completely, and don’t touch the kisses as they are cooling!

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See the cookie on the very right, second one up? Yea, I dared to touch the Hershey Kiss and it became crooked. I had to eat it then. A couple more might have fallen victim to my stomach…

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