Peanut blossom cookies
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Peanut butter |
| ½ | cup | Soft butter |
| ½ | cup | Sugar |
| ½ | cup | Brown sugar |
| 1½ | cup | Flour |
| 1 | Egg | |
| 1 | teaspoon | Vanilla |
| 1 | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| MIX TOGETHER: 1/2 cup soft butter | ||
| ½ | cup | Peanut butter |
| ADD: 1/2 cup sugar | ||
| ½ | cup | Brown sugar |
| 1 | Egg | |
| 1 | teaspoon | Vanilla |
| Beat all good and | ||
| ADD: 1 1/2 cup flour | ||
| 1 | teaspoon | Baking soda |
| ½ | teaspoon | Salt (these 3 sifted together before adding) |
Directions
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