Peanut Butter Blossoms

Kelley EdwardsFrom the kitchen of SABS dear friend and event listings angel – Kelley Edwards – comes this sweet cookie.

And talk about simple...I think the only hard thing about this recipe is not eating your ingredients before you can assemble them.

Thanks Ms. Edwards you're a doll!!!

1/2 cup (113 grams) unsalted butter, room temperature

3/4 cup (185 grams) peanut butter (smooth or crunchy)

1/3 cup (70 grams) light brown sugar

1/3 cup (65 grams) granulated white sugar

1 large egg

1 teaspoon pure vanilla extract

2 tablespoons milk

1 1/2 cups (210 grams) all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

mini peanut butter cups or chocolate kisses (your choice)

In the bowl of your electric mixer (or with a hand mixer), cream the butter.

Add the peanut butter and sugars and beat until light and fluffy (about 2 - 3 minutes).

Add the egg and vanilla extract and beat to combine. Beat in the milk. In a separate bowl whisk together the flour, baking soda and salt.

Add to the peanut butter mixture and beat until incorporated.

Preheat oven to 375 degrees F (190 degrees C)

Push the batter into mini-muffin tins. Push one mini peanut butter cup or Kiss deep into the center of the dough. (If you don't have mini muffin tins, you could roll them into a ball, push the peanut butter cup in the center and bake them on a cookie sheet)

Bake for about 10-15 minutes, or until the blossoms are lightly browned.

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