December 2, 2010

Peanut Blossoms... with a Twist

12 Days of (Christmas) Cookies
Day 2

Peanut Blossoms... with a Twist
(Peanut Butter and Jelly Blossoms)

We have all enjoyed the peanut buttery, chocolaty goodness of the classic peanut blossom. This is by far my favorite peanut blossom recipe and I would love to share it with you. But, let me introduce you to one of my creations, the peanut butter and jelly blossom! There is only one additional ingredient but a whole new world of taste! You have to try it!

Ingredients:Yields 24 cookies

  • 1/2 c unsalted butter, room temperature
  • 1/2 c creamy peanut butter
  • 1/2 c packed brown sugar
  • 1/2 c white sugar
  • 1 egg
  • 2 tbsp milk
  • 1 tsp pure vanilla extract
  • 1 3/4 c all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/4 c white sugar, for rolling
  • Hershey's chocolate kisses, unwrapped
  • Optional: Raspberry preserves

  • In a large bowl, cream the butter, peanut butter, brown sugar and white sugar, until smooth.
  • Beat in the egg. Stir in the milk and vanilla.
  • In a large bowl, sift together the flour, baking soda and salt. Gradually add the flour mixture to the peanut butter mixture, until well blended.
  • Cover and chill in the refrigerator for 2 hours.
  • Preheat oven to 350 degrees.
  • Shape dough into 1-inch balls and roll in the 1/4 c sugar to coat. Place each dough ball 2 inches apart on a greased baking sheet.
  • Bake for 10 to 12 minutes *(see note), or until the bottom edges just begin to brown (11 minutes exactly in my oven).
  • If making PB&J version, immediately use a spoon to make a shallow, round indentation and add about 1 teaspoon of raspberry reserves. Then, press a Hershey's Kiss on top. Allow to cool completely.
  • If not making the PB&J version, immediately press in a Hershey's Kiss in the center. Allow to cool completely.
  • Enjoy!
*NOTE: For a Hershey's Kiss center that will maintain the shape of the kiss but stay soft, bake for 8 to 9 minutes, remove from the oven and immediately press on the toppings, and then bake for an addition 1 1/2 to 2 minutes. This is how I always do them.

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