In Cindy's Kitchen: Peanut Butter Blossoms : An Old-Time Favorite

Wednesday, August 22, 2012

Peanut Butter Blossoms : An Old-Time Favorite

Hi everybody :)

These cookies have been around since the beginning of time :) just kidding, but they are well-known. These are a peanut butter-chocolate combo at its best. Hershey's Kisses, Reese's Peanut Peanut Butter Cups Minis, or whatever chocolate that suit your fancy, can take the center of these cookies.

To me, it's not about what goes in the center of the cookie, but the cookie itself. I love a chewy cookie. So I hope this recipe gets my stamp of approval. I decided to use a recipe from my cookbook collection.

Peanut Butter Blossoms from: Pillsbury Best of the Bake-Off Cookies & Bars

48 Hershey's Kisses chocolates ( or Reese Peanut Butter Cups), unwrapped
1 3/4 cups Pillsbury Best all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup shortening

1/2 cup creamy peanut butter

1/2 cup sugar
1/2 cup packed light brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
Granulated sugar for rolling cookie balls

Heat oven to 375 degrees. Line cookie sheets with parchment paper or silicone liners.

In a large bowl beat the shortening and peanut butter with an electric mixer on medium speed until well blended. Add sugar and brown sugar and beat until fluffy. Add egg, milk, and vanilla and beat until well blended.

In a small bowl combine the flour, baking soda and salt with a whisk until well blended. Gradually beat the flour mixture into the peanut butter mixture with the mixer on low speed, just until combined.

Shape the dough into 1-inch balls. Roll the balls in granulated sugar. Place on lined cookie sheets about 2 inches apart. Bake 8 to 10 minutes or until lightly browned.

Remove from the oven and immediately press a chocolate kisses or peanut butter cups into the center of each cookie firmly, the edges will crack. Remove the cookies with a spatula to a wire rack to cool completely.

4 dozen peanut butter blossoms

High Altitude (3500-6500 ft.) No change.

by Freda Smith, Bake-Off Contest 09, 1957

What I Did & Think:
I doubled the recipe, using 1/2 cup dark brown sugar with the 1/2 cup light and 1/2 cup butter with the 1/2 cup shortening. I used Peter Pan honey roast creamy peanut butter, and baked it in a mini muffin pan. I drizzled some of them with a peanut butter glaze (peanut butter, powdered sugar, and enough milk to make it drizzle) and others with a chocolate glaze (chocolate chips, melted and enough coconut oil to make it drizzle.) These were GREAT, plain or fancied-up with peanut butter and chocolate glazes. For a new look, roll balls in chopped roasted peanuts before baking. Any way you choose to stuff them, they'll always be an Old-Time Favorite.

UPDATE!!! NEW PHOTO
To make regular Peanut Butter Cookies:
Scoop dough out onto and ungreased cookie sheet (I use my medium OXO Good Grips Cookie Scoop).
Bake at 350 for 12 -15 minutes. Let cool on sheet for about 3 minutes and remove to rack to cool completely.