PEANUT BUTTER BLOSSOM COOKIES

 Peanut butter + chocolate KISS = Heavenly Great !!!!!

It's true...I love these cookies. These cookies originally was a winner of Pillsbury Bake 1957. Freda Smith from Gibsonburg, Ohio pressed a Hershey Kiss into a peanut butter cookie and history was made! This cookie did not win the 1957 Pillsbury Bake-Off contest, but it become a huge star in the cookie world! Peanut Blossom is the official title of this classic cookie but it goes by lots of different names including Peanut Butter Kiss Cookie and Hershey Kiss Cookie to name just a few.

The Chocolate Kiss comes wrapped in silver foil which needs to get removed.Intresting...story ha.....I told you before every food has its story...and today you can see a few variations of these cookies. It's fun making the cookies except the part of removing the wrappers from the chocolate....I hate that, but I do understand that Hershey sell the unwrap version..but I couldn't find one. Anyway this unwrap part is best left to the children to handle...half go to the recipes half will definitely go to their mouth. That is why I told you it's fun making these cookies. As for the taste of these cookies refer to equation above.....Heavenly Great!!!!

Peanut Butter Blossom Cookies

source: adapted from http://startcooking.com/blog/553/Hershey-Kiss-Cookie

8 oz. pkg. milk chocolate kisses

1/2 cup butter, softened

3/4 cup peanut butter

1/3 cup sugar

1/2 cup light brown sugar

1 egg

2 Tbsp. milk

1 tsp. vanilla

1-1/3 cups flour

1 tsp. baking soda

1/4 tsp. salt

more granulated sugar

Preparation:

Remove wrappers from chocolate. 

Beat butter and peanut butter in large bowl until well blended. 

Add 1/3 cup sugar and brown sugar; beat until light and fluffy. 

Add egg, milk and vanilla; beat well. Stir together flour (be SURE to measure the flour correctly), baking soda and salt; gradually beat into peanut butter mixture. Cover tightly and chill for 4-8 hours in fridge.

Preheat oven to 375 degrees F. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate piece into center of each cookie; cookie will crack slightly around edges. Let stand on cookie sheets for 3-4 minutes, then remove from cookie sheet to wire rack. Cool completely.

To freeze, shape dough into balls but do not roll in sugar. Place on waxed paper lined cookie sheets and freeze until firm. Pack into hard sided freezer containers; label, and freeze up to 3 months. To bake, roll frozen dough into sugar, then bake as directed, adding 3-6 minutes to the baking time.

Kepada yang minat peanut butter dan chocolate..inilah dia resipi yang anda perlu cuba. Resipi ini dipopularkan oleh Freda Smith di Amerika sekitar tahun 1957 dalam satu pertandingan Pillsbury Bake-off Competition. Cookies ini bukanya juara tetapi telah mencipta sejarah dalam dunia cookies sebagai cookies favourite dan menjadi ikut-ikutan. Siapa lah ya yang boleh menolak kombinasi peanut butter dan chocolate. Memang mantap. Menjadi kebiasaan saya bila berjalan sementara menunggu flight di airport tu la saya kumpulkan chocolate-chocolate kegemaran. Kiss Hershey ini adalah salah satu daripadanya. Bukan aje buat makan tetapi boleh buat cookies lagi.

Membuat cookies ini sama aje membuat cookies yang lain dan part yang best ialah part meletakkan chocolate kiss ini atas cookies supaya dia melekat dan merekah sedikit. Part yang tidak best ialah membuka balutan kiss ini...bab ini memang leceh sedikit. Tapi kalau tak nak fening boleh suruh anak-anak di rumah..tapi kalau dah serahkan tugas ini kepada mereka..pastikan anda kiss spare..sebabnya sudah tahukan..separuh ke cookies dan separuh lagi kemulut mereka. Apa pun saya memang suka cookies ini...buat minum petang tetapi terlalu malah untuk sajian raya...melainkan kalau ada yang sponsor chocolate kiss.

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