Tuesday, June 23, 2009

Super Peanut Buttery Peanut Butter Blossoms

This is my peanut butter cookie recipe. I didn't make it up on my own, but I combined two or three different peanut butter cookie recipes using the different elements that I liked, and then adapted a little more. I hope you all enjoy them.

1 cup butter (softened)
1 cup white sugar
1 cup packed brown sugar
2 egg
1 egg yolk
2 teaspoons vanilla extract (Mexican is best)
1/2 jar reduced fat peanut butter or reeses peanut butter
½ jar natural peanut butter (with salt)
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup peanut butter chips
Milk chocolate Ghirardelli chips or hershey kisses unwrapped

DIRECTIONS:Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet.
1. Mix butter, white sugar, and brown sugar together until smooth. Add the eggs, yolks, and vanilla; mix until fluffy. Stir in peanut butter.

2. In a separate bowl, mix the flour, baking soda, and salt; stir into the peanut butter mixture. Finally, stir in the peanut butter chips. Refrigerate the dough for at least 2 hours.

3. Roll dough into small balls. Place on the cookie sheet and flatten slightly with a fork. Bake for 12 to 15 minutes in the preheated oven. Cookies should look dry on top. Allow to cool for a few minutes on the cookie sheet before removing to cool completely on a rack. These cookies taste great when slightly undercooked.

4. Add chocolates to the tops while the cookies are still warm.

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