PEANUT BUTTER BLOSSOMS COOKIES

Christmas isn’t just Christmas without these – it’s the coolest cake of the year! Time and time again, Betty Crocker ™ fans tell us these are the most cooked cookie, no wonder it is. Tender peanut butter cookies, made from scratch in a quickly-integrating recipe, are the norm. Once they are out of the oven, Hershey’s Kisses is instantly pressed into warm cookies so the dough holds the dessert and holds it in place. Once it’s cool and ready to eat, it’s the perfect mix of silky chocolate and a soft and sweet savory peanut butter cake – and you’d better believe it goes away fast!

  • Ingredients :

° 1 cup softened butter

° 1 cup creamy peanut butter

° 1 cup granulated sugar

° 1 cup packed brown sugar

° 1 teaspoon vanilla

° 3 large eggs

° 4 cups all-purpose flour

° 2 teaspoons of baking soda

° 1/4 teaspoon salt

° 1/2 cup granulated sugar for wrapping

° 48 Hershey Sacks (not wrapped)

  • instructions:

In a mixing bowl, whisk together the butter, peanut butter, and sugar. Adding vanilla and mix. Adding eggs, 1 at a time, also whisking well after every addition.

In a detach bowl, mixing flour, baking soda & salt. Add to blend in mixing bowl & combine To homogeneous.

Roll the dough into 1 balls and place it on a non-stick baking mat.

Cool cookies for 30 minutes.

Baking cookies at 375 degrees about 8 min. If you like cookies being soft, making sure not to overeat them. It must not blush at all.