Peanut Blossoms: Difference between revisions
Created page with "*1/2 cup granulated sugar *1/2 cup packed brown sugar *1/2 cup creamy peanut butter *1/2 cup butter, softened *1 egg *1 1/2 cups flour *3/4 teaspoon baking soda *1/2 teaspoon baking powder *Additional granulated sugar *About 36 Hershey's Kisses, unwrapped Heat oven to 375°F. In large bowl, beat 1/2 cup granulated sugar, the brown sugar, peanut butter, butter and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda..." |
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Shape dough into 1-inch balls; roll in additional granulated sugar. On ungreased cookie sheets, place about 2 inches apart. | Shape dough into 1-inch balls; roll in additional granulated sugar. On ungreased cookie sheets, place about 2 inches apart. | ||
Bake 8 to 10 minutes or until edges are light golden brown. Immediately press 1 | Bake 8 to 10 minutes or until edges are light golden brown. Immediately press 1 kiss in center of each cookie. Remove from cookie sheets to cooling rack. | ||
Latest revision as of 22:54, 15 January 2024
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup creamy peanut butter
- 1/2 cup butter, softened
- 1 egg
- 1 1/2 cups flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- Additional granulated sugar
- About 36 Hershey's Kisses, unwrapped
Heat oven to 375°F. In large bowl, beat 1/2 cup granulated sugar, the brown sugar, peanut butter, butter and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda and baking powder until dough forms.
Shape dough into 1-inch balls; roll in additional granulated sugar. On ungreased cookie sheets, place about 2 inches apart.
Bake 8 to 10 minutes or until edges are light golden brown. Immediately press 1 kiss in center of each cookie. Remove from cookie sheets to cooling rack.
Original recipe found at www.bettycrocker.com