Peanut Butter Blossoms (aka "this week's favorite cookie")

I am many,  many things in life.  A cook is NOT one of them.  

To be honest, I don't really care for cooking.  On the rare occasions that I decide to do it, I either stick to the absolute basics (tacos, spaghetti, anything from a box...) or I get adventurous and try something new (which just means I follow a recipe to the "T."  And usually still end up getting something wrong...).

While the cooking gene completely missed me, baking is one thing I've always loved.   I've also always loved EATING baked goods, which can be dangerous when combined with my love of actually doing the baking.  For this reason, I generally only bake when I have someone in mind to give the sweets to.  I'll bake, take one or two  cookies/slices/squares out of whatever I've created, and then pass the rest along.

(In other words, my fella and his roommate get quite a bit of sweets from me).  

I had a sweet tooth yesterday and decided to pull out a recipe I hadn't made in years:  the perfect mix of crunchy cookie, peanut butter and chocolate, in cookie form.

Peanut Butter Blossoms 

In a bowl, combine 1/2 cup creamy peanut butter, 1/2 cup packed brown sugar, 1/2 cup softened butter and 1/2 cup granulated sugar (I've been known to add another 1/4 cup of granulated sugar before... if you like sweet, go for it...).

Beat together until creamy.  A mixer makes this easier, but I'm usually too lazy to drag my hand mixer out, so I use a wooden spoon.  I like to think it counts as a quick arm workout...

Next, add a 1/4 teaspoon of vanilla and 1 egg.  Mix together.   Once mixed, sift in 1 3/4 c flour.  (The recipe calls for all-purpose, but I always use self-rising and eliminate the salt and baking soda from the recipe if it calls for it.  Again, lazy).
If you would rather use all-purpose flour, you can also add 1 teaspoon of baking soda and a dash of salt to the mix.

Once you've mixed together, roll dough into 1 inch balls and coat each in granulated sugar.   Then, place them on a cookie sheet lined with parchment paper.   (Sometimes the dough is soft- if this is the case you can refrigerate the rolled balls for a bit.  Thirty minutes to an hour does the trick).

The recipe states this will make 4 dozen cookies.  I usually get about 3 dozen out of the dough...
I think I roll my dough too large.  ;)

Bake at 375 for 8-10 minutes, until just golden brown.  Once removed from the oven, immediately press a chocolate kiss into the center of each cookie and transfer to a cooling rack.


Peanut Butter Blossoms:


1/2 c. peanut butter 
1/2 c. butter, softened
1/2 c. firmly packed brown sugar
1/2 c. - 3/4 c. granulated sugar (plus another 1/4 c. extra, separated to roll dough in before baking)
1 large egg
1/4 tsp. vanilla
1 3/4 c. self-rising flour
48 chocolate candy kisses

Preheat oven to 375.  Combine peanut butter, softened butter, brown sugar and granulated sugar until creamy.  Mix in vanilla and egg.  Sift flour into mixture and combine.  Once dough forms, roll into 1 inch balls and roll each in granulated sugar.  Place on parchment lined cookie sheet and bake for 8-10 minutes, until just golden.  While baking, unwrap chocolate kisses.  Once the cookies are removed from the oven, immediately place candy into the center of each cookie and transfer to cooling rack.


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