Peanut butter cookies studded with Hershey kisses have long been a favorite of mine. And I don't think I'll ever look for another recipe for this particular kind of cookie. This recipe packs a lot of peanut flavor and the cookies don't spread and flatten. I really can't ask for anything else in my Peanut Blossoms.
Peanut Blossom Cookies
Ingredients:
2 3/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 cup roasted, salted peanuts
16 tablespoons (2 sticks) butter, softened but still cool
3/4 cup packed brown sugar
3/4 cup granulated sugar
1 cup creamy peanut butter
2 large eggs
2 teaspoons vanilla extract
1-2 bags Hershey's Chocolate Kisses, wrappers removed
Directions:
1. Preheat oven to 350 degrees with oven rack positioned in middle of oven. Line two baking sheets with parchment paper or silpat liners. Set aside.
2. In a medium bowl, whisk together, 1 3/4 cups flour, salt, baking soda, and baking powder. In a food processor or blender, process the remaining 1 cup flour and 1 cup peanuts together until finely ground and well-combined. Stir the peanut flour mixture into the bowl with the flour, salt and baking soda/powder.
3. In a large bowl, beat the butter and sugars together with an electric mixer, until the mixture is light and fluffy, 1-2 minutes. Add the peanut butter and continue to beat until combined. Add the eggs, one at a time, beating after each addition, until incorporated. Beat in the vanilla. On low speed mix in flour until incorporated. Cover the bowl and refrigerate for 30 minutes until it is fairly stiff.
4. Roll the dough into 1-inch balls and space 2 inches apart on the prepared baking sheets. Bake for 10-12 minutes, until the outsides are set and the edges are beginning to crack. Working quickly, remove the sheet from the oven and press one Hershey Kiss into the center of each cookie.
5. Let the cookies cool on the baking sheet for 3-4 minutes before removing the cookies to a cooling rack to cool completely. Repeat with remaining dough and Hershey Kisses.
Source: adapted from America's Test Kitchen via melskitchencafe.com
