Thursday, December 31, 2009

Peanut Butter Blossom Cookies

We made this cookie some time back before Christmas 2009. It was during the holiday season which was a perfect time for baking. This cookie has a nice blend of peanut butter and chocolate/ butterscotch taste.

  • 1/2 cup butter, softened
  • 3/4 cup peanut butter
  • 1/3 cup sugar
  • 1/2 cup light brown sugar
  • 1 egg
  • 2 tablespoons fresh milk
  • 1 teaspoon vanilla
  • 1 1/4 cup all purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup chocolate chip*
  • 1/2 cup butterscotch chip*
*The chocolate/butterscotch chips can be replaced with Hershey's chocolate, nuts, cherry, etc.

  1. Beat butter and peanut butter in a large bowl until well blended.
  2. Add the white sugar and brown sugar gradually and beat until light and fluffy.
  3. Stir in egg, milk and vanilla. Beat well.
  4. On another bowl, whisk together the flour, baking soda and salt.
  5. With a spatula, stir the flour mix into the peanut butter mixture. Mix well.
  6. Cover the dough tightly and chill for 5 hours in the fridge.
  7. After 5 hours, shape the dough into 1 inch ball and place on ungreased cookie sheet.
  8. Preheat oven to 375 degrees F.
  9. Place in the oven and bake for 8-10 minutes or until lightly browned.
  10. Immediately press a chocolate/butterscotch chip into center of each cookie. Cookie will crack around edges.
  11. Removed from cookie sheet to wire rack and let is cool completely.
This recipe makes about 4 dozen cookies.

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