PEANUT BLOSSOMS: HOW DO YOU MAKE THEM?
The silky and chewy peanut butter kiss makes these cookies the best in the world. The combination of sweet and salty is delectable!
The whole family, especially the youngsters, loves these Peanut Butter Blossoms! The delicate, sweet butter cookie wrapped in a delightful chocolate kiss should not be avoided.
These cookies are fun for the youngsters to help make. Mixing a Hershey’s chocolate kiss into a silky, hot cookie is a wonderful experience.
Allow your children to assist you in making this simple cookie recipe; they will enjoy cooking with you! It’s a source of inspiration for them!
This is my first recipe for a niece! She came to meet me with her mother, and we all made beautiful Peanut Blossoms, which disappeared in a matter of minutes!!!! They were a hit with everyone!
All you need to make these peanut blossoms are a few and simple ingredients:
4 Cups.Of All-purpose flour.
1 Cup. Of Butter softened.
1 Cup.Of Creamy peanut butter.
1 Cup.Of Granulated sugar.
1 Cup.Of Packed brown sugar.
3 large Eggs.
2 small spoons.Of Baking soda.
A small spoon.Of Vanilla extract.
1/4 small spoon.Of Salt.
For rolling; 1/2 Cup.Of Granulated sugar.
Hershey Kiss candies, I used 48 unwrapped.
THIS IS HOW TO MAKE FROM SCRATCH THE BEST PEANUT BLOSSOMS COOKIES YOU’VE EVER TASTED:
I mixed together the softened butter, peanut butter, and both sugars in a mixing tub.
Then, one by one, I added the vanilla extract and the eggs, beating thoroughly after each addition.
After that, I blended the flour, baking soda, and salt in a separate dish, then added it to the batter in the mixing bowl and stirred until everything was thoroughly integrated.
I then formed the dough into 1-inch balls, placed them on a non-stick baking pan, and refrigerated them for about 30 minutes.
I took the cookies out of the refrigerator at this stage and cooked them at 375 degrees for 8 to 10 minutes at most.
They shouldn’t be browned at all if you don’t overbake them.
I pressed the kisses into the middle of each cookie once they were cool enough to handle, then chilled them for approximately 3 minutes on the pan before moving them to a wire rack to cool completely.
Finally, to keep the cookies crisp, I placed them in an airtight jar!!
The cookies are incredibly tasty!!