Anyways, I followed her recipe, which you can also find a similar (OK, its pretty much the exact same thing,) recipe for Peanut Butter Blossoms, the big version of what I made today, on Hershey's website using larger cookies and Kisses for the chocolate.
Anyways you combine the ingredients in normal cookie fashion. You then make smaller-than-bite-size balls using ,yes, only a quarter teaspoon! You then roll it in sugar. I first tried using coarse sanding sugar that was multicolored but I didn't think it looked like it should be on peanut butter cookies. I then used Sugar in the Raw, or turbinado sugar, which worked well until I ran out, so I ended up using just plain table sugar after that. Then you bake them for about 5-6 minutes although mine were all over the place, some took 7 minutes. Another batch took 4 minutes, but that is my oven for you.
When they are out put a chocolate chip in the center of each one and press lightly, then let cool so the chocolate can re-harden. I used 3 types of chocolate chips on mine: semisweet, white, and milk chocolate.
The recipe says it makes 15 dozen but my entire recipe only made barely 10 dozen, although, that could because my cookies were a little on the large size.
Either way, the cookies taste delicious and even if you make them full size, they will still taste delicious.
Peanut Butter Buds
States it makes 15 dozen small cookies, varies depending on size
3/4 cup creamy peanut butter
1/2 cup shortening
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
3 tbsp milk
1 tsp vanilla extract
1 1/2 cups all purpose flour
1/2 tsp baking soda
1/2 tsp salt
Granulated sugar for rolling
Chocolate chips (any type)
3/4 cup creamy peanut butter
1/2 cup shortening
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
3 tbsp milk
1 tsp vanilla extract
1 1/2 cups all purpose flour
1/2 tsp baking soda
1/2 tsp salt
Granulated sugar for rolling
Chocolate chips (any type)
- Preheat the oven to 350 degrees F.
- Beat peanut butter and shortening until well mixed, then beat in the two sugars until light. Add the egg, milk, and vanilla and beat until fluffy.
- Whisk the flour, baking soda, and salt together, then add in 3 batches to the peanut butter mixture, beating well between additions.
- Using a 1/4 tsp, roll dough into 1/2 inch balls. Roll in granulated sugar and place on ungreased baking sheets. I recommend using parchment paper or a Silpat mat.
- Bake 5-6 minutes, on until slightly golden brownand remove from oven. Immediately press a chocolate chip into the center of each cookie. Let cookies cool a minute, then transfer to a wire rack to cool completely. [Note: the chocolate chip will be warm and gooey for some time, so be careful before stacking them.]
- Alternatively, roll heaped tablespoons of dough in sugar and place onto an ungreased cookie sheet and bake as directed. When baked press a Hershey's kiss into the center, in the fashion of the chocolate chips for Peanut Butter Blossoms.
The cookies will keep for several days at room temperature in an airtight container.
