Hi my littlest cookies!
Thank y'all so much for coming back and joining me and my buddy Billy in making one of my dad's favorite cookies. These are so good, and you really can't go wrong - unless you're allergic to peanuts.
| Peanut Butter Blossoms |
1 ¾ cups AP flour
1 teaspoon baking soda
½ teaspoon salt
1 stick (or half a cup) unsalted softened butter
½ cup smooth peanut butter
½ cup sugar (plus a little more for later 😉)
½ cup brown sugar
1 large egg
1 tablespoon buttermilk
1 teaspoon vanilla
A bunch of unwrapped Hershey's kisses
Gather all of your dry ingredients (the first three listed) into a bowl and whisk together. Set aside
Begin beating your butter in the bowl of an electric mixer, a regular bowl with a hand mixer, or a regular bowl with a good ol' whisk and a dream.
Add your peanut butter. Continue mixing, or whisking together.
(Scrape down the sides of your bowl and paddle attachment or whisk.)
Add both of your sugars and cream the two fats with both of these sugars until light and fluffs.
(Scrape down the sides of your bowl and paddle or whisk again. I know.)
Add your egg and incorporate completely.
(Obviously, scrape it down again, please.)
Add vanilla and buttermilk and mix together again.
(Scrape down the bowl again. You do this literally between everything.)
Slowly begin to add your flour, baking soda, salt mixture. I usually do this in halves and pulse my mixer very quickly so there's not a huge cloud of flour that puffs up (it's in the video - you'll see.)
(Scrape down your bowl!)
It's at this point that even if my dough is VERY soft I still roll my cookies out (they should be about an inch across - not too big, not too small) right now so I can pop them in the fridge and have them ready to throw into the oven as soon as they're thoroughly chilled. So, do that if you want - if not you can put all of the dough in the fridge and roll it out after it's chilled and then put it back in the fridge after rolling for a couple of extra minutes.
Once nicely chilled preheat your oven to 375 degrees and line a baking sheet with parchment paper. Remove your cookies from the fridge and begin rolling your dough balls in the extra sugar that we had set aside from above.
Place onto your sheet about two inches apart, and toss that sheet in your preheated oven! FUN! These will bake in about 8 minutes, but always check on them.
Keep your oven light on so that you don't have to keep opening the oven door and letting all of that nice heat out. Rotate halfway through baking process.
Bake until they're lightly browned and puffed up. You'll see a couple cracks and that's perfect!
Once removed immediately press Hershey's kisses into them.
Allow to cool on baking sheet for about 15 minutes and then move to wire rack. ENJOY!!!
Keep in an airtight container for a few days (if they last that long).
________________________________
Big thanks to Billy!! He is one of the funniest, most energetic people I have ever met and I am lucky to call him a friend. You can find him on Instagram (@billyscafuri) and on Twitter (@BillyScafuri). You'll probably also find him winning Emmy's and performing hilarious shows with his comedy group Harvard Sailing Team.
As always, thank you AJ Lodge, my Director, Cameraman, and Co-Producer. He is a constant that I would be lost without. Find him on Instagram (@aj.lodge).
Thank you guys for watching. I love y'all very much.
11 дек 2019
