Peanut Butter Blossoms By: Leighann L.
I am the program coordinator for the Boomer Esiason Foundation and through my work I have met many extremely inspirational individuals with cystic fibrosis. This recipe has been passed through my family and we always make them during the holiday season. We are able to enjoy time together making these cookies and we have a set "production line" around the table! I always make enough so I can bring them in to the office to share with my co-workers and friends with cystic fibrosis!
- 1 3/4 c all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 stick(s) butter, room temperature
- 1/2 c smooth peanut butter
- 1/2 c granulated sugar, plus more for rolling
- 1/2 c light brown sugar
- 1 large egg
- 1 Tbsp milk
- 1 tsp vanilla extract
- 1 Nonstick spray or vegetable oil for cookie sheet (optional)
- 60 Hershey's kisses, foil removed
- Add All Ingredients
Preheat oven to 375 degrees.
Sift together flour, baking soda and salt; set ingredients aside.
Using an electric mixer, cream together butter, peanut butter, ½ cup granulated sugar and light brown sugar.
Add egg, milk and vanilla extract; beat until well blended.
Gradually add flour mixture, mixing thoroughly.
If the dough is very soft, refrigerate for about 1 hour.
Spray, oil or line a cookie sheet.
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).
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.
- Servings: 6
Amount per serving:
- Calories: 820
- Fat: 44 g
- Sodium: 1030 mg
- Protein: 13 g
- Calcium: 249 mg
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