P-Nut Butter Blossoms
Yield
2 dozenPrep
135 minCook
12 minReady
150 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
|
|
| 1 | cup |
sugar
|
|
| 1 | cup |
brown sugar
|
*
|
| 2 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 ¼ | cups |
peanut butter
|
|
| 2 ½ | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| 12 | ounces |
chocolate kisses
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
|
|
| 237 | ml |
sugar
|
|
| 237 | ml |
brown sugar
|
*
|
| 2 | large |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 296 | ml |
peanut butter
|
|
| 591 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 346.8 | ml/g |
chocolate kisses
|
*
|
Directions
Thoroughly cream butter and sugars; add eggs and vanilla.
Stir in peanut butter.
Sift dry ingredients together and add to creamed mixture.
Refrigerate cookie dough for 2 hours.
Form into round balls.
Roll in granulated sugar and place on cookie sheet.
Bake for 10 to 12 minutes at 350℉ (180℃).
Immediately after removing from oven, place a Hershey Kiss in the center of each cookie.
