Yield: 6 Servings
Measure | Ingredient |
---|---|
½ cup | Peanut butter |
½ cup | Soft butter |
½ cup | Sugar |
½ cup | Brown sugar |
1½ cup | Flour |
1 \N | Egg |
1 teaspoon | Vanilla |
1 teaspoon | Baking soda |
½ teaspoon | Salt |
\N \N | MIX TOGETHER: 1/2 cup soft butter |
½ cup | Peanut butter |
\N \N | ADD: 1/2 cup sugar |
½ cup | Brown sugar |
1 \N | Egg |
1 teaspoon | Vanilla |
\N \N | Beat all good and |
\N \N | ADD: 1 1/2 cup flour |
1 teaspoon | Baking soda |
½ teaspoon | Salt (these 3 sifted together before adding) |
From: Alan Kundl's mom!
When I was a kid, I rated these cookies 4 star! Beats the heck out of Reeses' Peanut butter cups.
################################## #### Peanut Blossom Cookies #### #### from Alans' Mom #### ################################## INGREDIENTS: 1 bag of Hersheys' Chocolate Kisses MIX all thoroughly. Dip out by Tablespoonful and roll by hand into balls. Ball should be about the size of a hickory nut, so when you press the Kiss into it, the sides squish up a little.
Put on ungreased cookie sheet. Bake at 375 degrees for 8 minutes.
Remove from oven and press a chocolate kiss into the top of each cookie. (Cookie will crack around edge when you press kiss on firmly) Bake for another 5 minutes. Should be golden, but don't burn. The Kiss will melt down only a little bit.
Alan