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Peanut Blossoms

Tonight/tomorrow are insanely special for me. First of all, it’s my one year anniversary with Kamil and I couldn’t be happier/more thankful to have someone like him. Secondly, we’re leaving for Niagara Falls for vacation at midnight and to celebrate our one year :D. So I kind of had to bake and blog one last time before leaving since it will be about five days before I actually get back. And it’s about an 8 hour drive for us so I wanted to make something for Kamil to munch on on the way there.

Peanut Blossoms Recipe

King Arthur Flour

  • 1/2 cup (1 stick, 4 ounces) unsalted butter or margarine
  • 3/4 cup (7 1/8 ounces) creamy peanut butter
  • 1/3 cup (2 ounces) granulated sugar
  • 1/3 cup (2 1/4 ounces) brown sugar, packed
  • 1 large egg
  • 2 tablespoons (1 ounce) milk
  • 1 teaspoon vanilla
  • 1 1/2 cups(6 3/8 ounces) King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • granulated sugar (for sanding)
  • chocolate chunks or “kisses” (I used miniature reeses instead)
  1. In a large bowl, beat the butter or margarine and peanut butter till well blended
  2. Add the sugars; beat till light and fluffy
  3. Add the egg, milk and vanilla, and beat well
  4. Stir the flour, soda and salt together. Gradually mix into the wet ingredients
  5. Shape the dough into 1-inch balls. Roll in sugar. Place balls on an ungreased cookie sheet, and bake in a preheated 375°F oven for 10 to 12 minutes
  6. Remove from the oven and immediately place one chocolate chunk or “kiss” on each cookie. Transfer cookies to a wire rack to cool completely

The batter was extremely easy to work with and roll

I had all my candies lined up ready to go

I was so worried they were going to crumble and fall apart as some of them look like they were about to, but they held their shape well

I hope he likes them!


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