Tastebuds: Peanut Butter Blossom Cookies

I found this recipe while on a baking binge and stumbling through some easy Kraft recipes. The Kraft recipe for Peanut Butter Blossom cookies have been my most popular, so I figured I’d share!

They’re ridiculously easy to make, you don’t have to be a Paula Deen to make these light and sugary tasting edibles. I’d recommend these to everyone who likes cookies (and who doesn’t really, deep down) because the flavor is light and doesn’t overwhelm you with the taste of peanut butter.

This recipe makes between two dozen and 30 cookies. The total creation time runs about 30 minutes, depending on how long it takes you to mix the ingredients together; the total baking time is only about 10 minutes.

Ingredients:

1/2 cup (1 stick) butter, softened
2/3 cup PLANTERS Creamy Peanut Butter
2/3 cup granulated sugar, DIVIDED
1/3 cup firmly packed light brown sugar
1  egg
2 tbsp. milk
1 tsp. vanilla
1-1/2 cups flour
1/3 cup PLANTERS COCKTAIL Peanuts, finely chopped
1 tsp. baking soda
1/2 tsp. salt
48 foil-wrapped milk chocolate pieces, unwrapped

Mixing:

PREHEAT oven to 375°F. Beat butter, peanut butter, ONLY 1/3 cup of the granulated sugar and the brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg, milk and vanilla; beat until well blended. Combine flour, peanuts, baking soda and salt. Gradually add to butter mixture, beating until well blended after each addition.

Shape dough into balls, each about 1 inch in diameter; roll in remaining 1/3 cup granulated sugar. Place, about 2 inches apart, on ungreased baking sheets.

Baking:

Bake for 9 to 10 min. or until lightly browned.

Decorating:

While you’re baking, I suggest you start unwrapping the chocolate to avoid wasting time fumbling with the foil since the cookies harden fairly quickly.

Once the cookies are done baking, immediately press a chocolate piece into center of each cookie. The cookies will crack slightly around the edges, I suggest softly molding the edges so they don’t crumble apart when you lift them after cooling.)

Cool on baking sheets 1 min. Remove to wire racks; cool completely. The chocolate may melt on the cookies if they are not removed from the baking pan soon enough, but they’re still tasty.

 

Do you like baking for fun or experimentation? What are some of your favorite desserts or baked goods? I may want to try it out. 🙂

Check out my Pinterest “Tastebuds” board for more tasty recipe ideas!

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