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Tuesday, December 12, 2006

Easy Peanut Butter Blossoms AKA Peanut Butter Kisses (Holiday Baking, Part 10)


I cannot remember where I got this recipe, but it was a great discovery for me. I always loved peanut butter blossoms. Peanut butter and chocolate is a favorite combination of mine and I had always admired other people's peanut butter blossoms. When I tried to make them myself, I had problems. The cookies always turned out too flat, like little pancakes. One other problem I had was the bottom of the cookie always burned, but this was remedied by just coating 3/4 of the cookie in sugar and baking sugarless side down. Once I found this recipe, my problems were gone. These make cute little puffy cookies that turn into blossoms with the addition of Hershey's Kisses. The recipe calls for Bisquick, which is a biscuit baking mix. If you have no access to Bisquick, there is a recipe for something similar here.

Quick Peanut Butter Blossoms:


1 cup creamy peanut butter
1/2 cup sugar
1/2 cup brown sugar
1/4 cup butter, room temperature
1/3 cup water (H2O)
2 cups baking mix (I use Bisquick, I know I mentioned that above, but I have an endless capacity for repetition, and so should you)
a big bag of Hershey's Kisses (no, you won't use them all, but you will eat a few when you unwrap them, so better safe than sorry), unwrapped
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-Preheat oven to 375f. Line cookie sheets with parchement paper.
-Mix together peanut butter, sugar, brown sugar, butter and water until well blended.
-Mix in the baking mix until everything is incorporated.
-Roll the dough into small balls (about 1" will do), dip 3/4 in granulated sugar and place them sugarless side down on the prepared cookie sheets.
-Bake for about 8 to 10 minutes (I bake closer to 8 minutes or less as I prefer these to be softer in the center). After removing the cookies from the oven immediately press one Hershey's Kiss into the center of each cookie, move to a rack and let cool completely (this does take some time, so make sure you have plenty of cooling space, as the chocolate has to cool down and set up again)

Share cookies with a big cool glass of mooooo juice (that's milk for those of you who like to call things by their "technical" name).



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4 comments:

Brilynn said...

I will eventually get my post up about all the baking I've been doing, until then you're doing enough for both of us, I love how much baking you're doing!

Jen the bread freak said...

I can't wait to see what you've been baking, Brilynn! I have been going a little over the top this year I suppose. I guess being farther away from my family has me wanting to send them more cookies and stuff :).

Jacelyn said...

Hi Jen, these looks wonderful. Hmm...how can I keep cookies for long without them spoiling? Can I keep them in the freezer? How do I defreeze then?

Jen the bread freak said...

Hello Jacelyn! Yes, you can keep cookies in the freezer for up to a month ( I don't like to recommend longer, but I'm sure they could keep longer if they are well wrapped). I like to layer the cookies between parchment in an airtight container and then freeze that way. To defrost, just pull the cookies out of the freezer and thaw in their container (or if you just want one or two, take them out and let them come to room temp). You will find most cookies thaw fairly quickly. Thanks for the compliment :).