Thursday, September 20, 2012

Small-Batch Peanut Butter Blossoms

Being as far as we now are from the nearest grocery means that if I suddenly have a sweets craving, I have to satisfy it with whatever is in the house, or do without.  So the other day I stood staring into the pantry, waiting for inspiration, when I realized I had all the ingredients on hand for peanut butter cookies.  I looked up the basic cross-hatched pb cookie recipe and discovered that I was wrong and was shy one ingredient.  I did, however, have all the ingredients (except for the Hershey's Kisses) for peanut butter blossoms, and I figured I could just make those, cross-hatch the tops with a fork, and eat them as peanut butter cookies.  Unfortunately, translating the full recipe into a small-batch version was not as straightforward as some other cookie recipes have been, and it took several attempts to get a successful cookie.  In the meantime, we drove into town for something else and I picked up a bag of Hershey's Kisses, on the assumption that I'd eventually get it to work (and I did!). 
  • 2 Tbsp sugar 
  • 2 Tbsp packed brown sugar 
  • 2 Tbsp creamy peanut butter 
  • 1-1/2 Tbsp butter, softened 
  • 1 Tbsp mayonnaise
  • 1/4 C + 2 Tbsp flour 
  • 1/8 rounded tsp baking soda 
  • 1/8 tsp baking powder
  • additional sugar
  • about 10 Hershey's Kisses, unwrapped
1. In medium bowl, mix sugar, brown sugar, peanut butter, butter, and mayonnaise until combined.  Add flour, baking soda, and baking powder, stir until dough forms.  Refrigerate, covered, one hour.
2. Preheat oven to 375°F.  Shape dough into 1-inch balls; roll in additional sugar. Place on ungreased baking sheet, about 2 inches apart.  Bake 8 to 10 minutes or until edges are light golden brown. Immediately press 1 Hershey's Kiss in center of each cookie. Cool on baking sheet 1-2 minutes, then move to cooling rack.

Yield: about 10 cookies

Robyn's notes: I wrote this recipe after moving, and it has therefore only been tested at an elevation of 2,500 feet.  The flour measurement is a little awkward, I know, but I feel this is the best way to write it.  One-third Cup plus 2 teaspoons would be the same measurement, or six Tablespoons.  I think this is just the clearest.  I find the easiest way to roll the dough in sugar is to put a couple Tbsp of sugar into a 1/3 C measure, drop the shaped ball on top, and shake the measuring cup around until the ball has been well coated.  Do not skip the refrigeration step or the dough will not hold together when shaped and the baked cookies will spread and flatten instead of remaining rounded.  

**** 4 Stars: Very Good. Enjoyed by us both, I will make this frequently

1 comment:

Sarah said...

I may just have to make these, perfect amount for dessert without having the abundance of fat making yummyness hanging about :D