Monday, November 29, 2010

Peanut Butter Blossoms


When my children were young, during the Advent season, they could each pick there favorite Christmas cookie and bake with me. I found baking separately with them more helpful than having them all in the kitchen with me at the same time (it is my turn to crack the egg, how come she always gets too) and I think they did too, and it builds lasting positive memories for everyone. Our son usually picked this recipe. Now he would much rather just eat the cookies than help me bake 'em.......so these are for you sonny boy.

  • 3/4 cup softened butter or margarine
  • 3/4 cup peanut butter
  • 3/4 cup sugar
  • 3/4 cup brown sugar, packed
  • 1 egg
  • 1 tsp. vanilla
  • 1 3/4 cup flour sifted with
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • extra sugar to roll the cookies in
  1. Cream butter, peanut butter and sugars well.
  2. Add the egg and vanilla, beat again.
  3. Add the flour mixture and mix well.
  4. Chill for 30 minutes.
  5. Form round ball from about one inch.
  6. Roll balls in sugar and place on un-greased baking sheets.
  7. Bake at 375 for 10-12 minutes. (I do 10).
  8. When they come out of the oven, immediately place a chocolate kiss, rose bud or macaroon on top. They will melt and then when cooled completely they have become one with the cookie and stay in place.

HAPPY BAKING


14 comments:

  1. I can really relate with baking with one at a time. The age difference made it relatively easy in my case. They got their grounding and when about 7 and 11 they baked banana bread on their own and did a mighty fine job. DGS lost all interest in helping bake the day he managed to crack eggs just like Granny. That seemed to have been his goal as a child.

    ReplyDelete
  2. We make these cookies every year! Only we use Hersey Kisses for the center chocolate ... YUM YUM!!

    ReplyDelete
  3. Great tip for young mom Charlotte. That one on one time is so special for the kids. I'm sure your son enjoyed that whole bucket of cookies.....maybe sharing a few. You still know how to warm his heart. Kathy

    ReplyDelete
  4. We've always put the chocolate on before going into the oven...Sometimes the chocolate gets a little burnt, we'll have to try it this way...

    ReplyDelete
  5. Yum, a great old favorite. Wish I had a few with a cup of tea right now!

    ReplyDelete
  6. I made these today for our church cookie exchange and they are wonderful .Hubby insists I do a second batch for him . Thank You

    ReplyDelete
  7. I have a question that might sound a little strange... I really adore your blog, and every single recipe sounds sooo great. But as I live in Germany, I don't know how much a "cup" is. I looked it up on the internet, but I did not find it really helpful, because there seem to be different definitions. Could you please, please tell me how much the cup you mean contains in millilitres? PLEASE tell me, I HAVE to try this delicious cookie recipe!!!

    ReplyDelete
  8. magdelena..
    i know that in germany you weigh everything, but the best i can tell you from my conversion measurements are that the butter and peanutbutter would be 180 ml.
    200 gm, white sugar the brown sugar is slightly more but 200 gm is enough since it is a very sweet cookie.
    the flour is about 175 gm.
    1/2 teaspoon is 2 ml.
    i hope this helps, i used the measuring cup that i brought back from germany and the weight of the sugar is more than flour. i really should invest in scale, why not.

    ReplyDelete
  9. Made these up this afternoon with my little 9 year old, she really enjoys baking- Putting the chocolate on AFTER they come out of the oven, works really well!

    Thanks for the recipe and the tip Charlotte!

    ReplyDelete
  10. I discovered this recipe last year, but I put a mini reese's piece on each one after baking! Soo good!

    ReplyDelete
  11. For those of us who want ours gluten free, try using 1 cup PB, 1 Cup Sugar, 1 egg and 1 tsp. Baking Soda. Prep and baking is the same, as well as adding the chocolate, Enjoy!
    ekh

    ReplyDelete
  12. is anyone else having problems with the print button on your recipes? I'm not having problems with other recipes, but for some reason, your recipes don't show up when the print button is clicked.

    ReplyDelete
  13. I've made these for years and years, lately only during school breaks though since our schools are peanut-free now. My proportions make a little bigger batch:
    1 c. peanut butter
    1 c. room temp. butter
    3/4 c. sugar
    3/4 c. brown sugar
    2 eggs
    1 tsp. vanilla
    2 c. flour
    1 tsp. baking soda
    Form balls and criss-cross with a fork to flatten, bake at 350 for 10 min. or don't flatten and immediately put a rosebud or kiss on top after baking, for special occasions.
    So delicious!!

    ReplyDelete