Peanut Butter Blossoms

13 Dec

The Christmas cookie baking bender continues– there is enough dough in my freezer to feed every mall Santa in America with a few dozen left over for the elves. ‘Tis the season for a diabetic coma.

Somehow, MamaKef’s famous peanut butter blossom cookies have never made it to this hallowed collection of HTML code–major oversight on my part. They’re everything a cookie should be: quick, easy, and insanely scrumptious. And if you’re really lucky, your mom will hunt down a special tray so you can cook the whole 4-dozen-cookie batch in one go, too.

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My brain is still fried from studying, so I’m not going to even try for anything witty–just make the damn cookies.

Paulatimi’s Peanut Butter Blossoms

Ingredients

  • 1/2 c butter, softened
  • 1/2 c sugar
  • 1/2 c packed brown sugar
  • 1 egg
  • 1/2 c creamy peanut butter
  • 1/2 tsp vanilla
  • 1.25 c all-purpose flour
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 48 mini Reese’s UNWRAPPED, and preferably chilled in fridge
  • a mini muffin tray

Assembly

  1. Using a standing or electric mixer, combine butter, sugars, egg, peanut butter, and vanilla until smooth.
  2. In a separate bowl, combine flour, baking soda, and salt. Add flour mixture to the peanut butter mixture and beat until just combined. Cover and chill for 20-30 minutes, or until dough is easily rolled into balls.
  3. Preheat oven to 375F. While the dough is chilling, unwrap Reese’s and return to fridge. Lightly grease your mini muffin tray.
  4. Roll dough into small balls– our recipe says “about the size of a walnut,” but that means nothing to me… I’d say you want about 3/4 TBS, just under what you’d use for a drop cookie. Place one ball in each muffin tray. Bake for 8 minutes.
  5. Immediately upon removing cookies from oven, gently press one Reese’s into the center of each cookie. Cool in pan for 15-20 minutes, then use a fork to gently remove from tray and cool on a cooling rack until chocolate is dry.

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