Peanut Butter Blossoms
Prep
Time
30 mins
Cook
Time
12 mins
Total
Time
42 mins
A personal favorite of mine! Can't can go
wrong with peanut butter and chocolate. It hardly feels like Christmas until I
see a plate of these delicious cookies!
Course: Cookie,
Dessert
Servings: 56 cookies
Author: Tricia
Ingredients
·
1
1/2 cups unbleached all-purpose flour
·
3/4 teaspoon salt
·
1/2 teaspoon baking
powder
·
5 tablespoons unsalted
butter, room temperature
·
1/3 cup solid
shortening, such as Crisco
·
1/2 cup peanut
butter, like Jiff or Peter Pan
·
1 cup firmly
packed light brown sugar
·
1/2 teaspoon vanilla
extract
·
1 large
egg, room temperature
·
1 12-ounce
package milk chocolate kisses, most unwrapped (SEE NOTES BELOW)
·
1/3 cup granulated
sugar for rolling
Instructions
1.
Preheat
oven to 375 degrees. Line a baking sheet with parchment paper and set aside.
2.
In a
medium bowl, whisk together the flour salt and baking powder.
3.
In
large bowl mixing bowl combine the butter, shortening and peanut butter and
beat until smooth. Pour in the brown sugar and mix until smooth.
4.
Now add
the egg and vanilla and blend until the yolk disappears. Gently add the flour
mixture and blend on low until incorporated. Scrape down the sides of the bowl
and blend another 30 seconds.
5.
Shape
dough into 1-inch balls; roll in granulated sugar and place on the prepared
cookie sheet at least 1-inch apart.
6.
Bake 9
to 12 minutes until light golden brown.
7.
Remove
from oven; immediately top each cookie with a milk chocolate candy kiss,
pressing down firmly so the cookie lightly cracks around edge.
8.
Allow
the cookies to sit on the pan or parchment for 5 minutes then remove to a wire
rack to cool completely.
9.
Wait
until the chocolate kisses have hardened before storing in an airtight
container.
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