Day 12…. hmmm almost half way through, YAY!!! So what shall I bake today? Well, my daughter has made it painfully clear to me (SCREAMING IN MY EAR) that she would like me to make her favorite, peanut butter blossoms. Now, I could torture her, like she thinks I do on a daily basis. But, I think I’ll humor her. That will really throw her off my true intent to takeover and destroy her life…MWAAAHHHHAAA!!! KIDDING SWEETIE!!!! 🙂
So, I don’t make these often, but not because they’re difficult, they’re actually quite easy!! The truth is, I will eat them… many of them… like hundreds of them. That’s why I save them for Christmas time and for special occasions when I actually take them to an event and leave them. There’s just something about peanut butter and chocolate that works for me!
Peanut Butter Blossoms By Betty Crocker
- 1/2 cup granulated sugar
- 1 cup packed brown sugar, OK make sure your brown sugar is fresh and not lumpy. I had some little brown sugar pebbles in my dough… not fun!
- 1 cup creamy peanut butter
- 1 cup butter or margarine, softened
- 2 eggs
- 3 cups Gold Medal® all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- Additional granulated sugar (about 2 tablespoons)
- About 7 dozen Hershey’s® Kisses® Brand milk chocolates, My tip to you… unwrap these a head of time. Otherwise you’ll be cursing your kisses!!
- Heat oven to 375°F. In large bowl, beat 1/2 cup granulated sugar, the brown sugar, peanut butter, butter and eggs with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and baking powder.
- Shape dough into 1-inch balls; roll in additional granulated sugar. Place about 2 inches apart on un-greased cookie sheet.
- Bake 8 to 10 minutes or until edges are light brown. Immediately press 1 chocolate candy in center of each cookie. Remove from cookie sheet to wire rack.