Peanut Butter Blossoms Good Recipes

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Peanut Butter Blossoms

"This started as my mom's recipe, however I made changes over the years to locate the proper peanut butter cookie base that is strong enough now not to interrupt but gentle whilst you bite into them. These were a circle of relatives vacation favorite for many years, hope yours enjoys them too!"

Ingredients :

1 half of cups peanut butter
1 cup shortening
2/three cup white sugar
2/3 cup brown sugar
1/four cup milk
2 eggs
2 teaspoons vanilla extract
3 cups flour
2 teaspoons baking soda
1 teaspoon salt
1/4 cup white sugar, or as needed
2 (12 ounce) baggage milk chocolate candy kisses (which include Hershey's Kisses®), unwrapped

Instructions :

Prep : 15M	Cook : 48M	Ready in : 4H25M

Beat peanut butter, shortening, 2/3 cup white sugar, brown sugar, milk, eggs, and vanilla extract collectively with an electric powered mixer in a large bowl until creamy and easy.
Sift flour, baking soda, and salt together in a bowl. Gradually fold flour combination into peanut butter aggregate to form a clean dough. Cover bowl with plastic wrap and refrigerate until chilled, approximately 1 hour.
Preheat oven to 350 tiers F (175 levels C).
Pour 1/4 cup white sugar into a shallow bowl. Scoop dough into 1-inch balls, roll balls in sugar, and vicinity 1 1/2 inches apart on baking sheets.
Bake cookies inside the preheated oven for six minutes; rotate cookie sheets and keep baking for any other three mins. Press a chocolate kiss approximately halfway down inside the middle of every cookie. Bake for till chocolate starts offevolved to soften and lose shape, some other 2 to 3 mins. Cool on cord racks until chocolate hardens, at the least three hours.

Notes :

Refrigerate dough as a minimum 1 hour to make dough less complicated to work with earlier than shaping balls. This additionally allows retain the form when baking and avoid too much cracking while adding kisses.
Prep kisses by using unwrapping foils and lining them upright on a plate or cookie sheet for clean transfer to cookie dough. Baking dough too lengthy earlier than including kisses can purpose kisses to fall out of the cookie dough when cooled. Kisses want to bake lengthy enough to stick to the cookie base but no longer to the point that they lose shape. Do no longer over bake!
Stacking cookies before chocolate has absolutely cooled and hardened will purpose them to squish and loose form. Freeze right now while cooled. I've saved them up to 2 months and they taste as fresh because the day they were baked. Try also carmel-filled kisses or different chocolate candy (add caramel-crammed kisses at some point of ultimate 2 minutes bake time and increase cooling time by at least 1 hour).

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