Request hour, episode VI

Dylan came to UaKS recently looking for the recipe for these Peanut Butter Blossoms and was surprised not to find it, since it's a "family favorite" that Mom has been making for years (another speciality!). That may be true, but it's not one of this blogger's favorites, what with the peanut butter. But Dylan convinced me that I have to "cater to my audience," such as you are. So here's the recipe. Enjoy, while I make myself some Katherine Redford's.

 

Dylan went off script and used half dark chocolate squares to good effect

 Peanut Butter Blossoms

Adapted from Hershey’s and The King Arthur Flour Cookie Companion (2004)

Time:

48 Hershey’s chocolate kisses (200 grams)
113 grams (4 ounces/1 stick) unsalted butter, cut into pieces and softened
200 grams (¾ cup) creamy peanut butter
67 grams (⅓ cup) granulated white sugar, plus more for rolling dough
67 grams (⅓ cup) packed light brown sugar
1 large egg (~57 grams still in the shell)
30 grams (2 tablespoons) milk
1 teaspoon baking soda
½ teaspoon fine sea salt
1 teaspoon (5 grams) vanilla extract
180 grams (1½ cups) all-purpose flour

    1. Place racks in the center of the oven; heat to 375 degrees. Line two 13-by-18-inch half-sheet baking pans with parchment paper (if you don't have parchment, it’s not necessary to grease the baking sheets). Unwrap the chocolate kisses.
    2. In a large bowl or using a stand mixer fitted with the paddle attachment, beat the butter and peanut butter together until well blended.
    3. Add the sugars and beat on medium speed until light and fluffy.
    4. Add the egg, milk, baking soda, salt, and vanilla, and beat well.
    5. On the lowest speed, gradually stir in the flour.
    6. Shape the dough into 1-inch balls. Place about ⅓ cup granulated white sugar on a dinner plate. Roll the dough balls in the sugar. Place the balls on the baking sheets about 1½ inches apart.
    7. Bake until lightly browned and the cookies look set in the center, about 10 minutes. Remove the pans from the oven. Immediately place a chocolate kiss in the center of each cookie, gently pressing it in; the cookie will crack around the edges.
    8. Transfer the cookies to wire racks to cool completely. Store at room temperature, tightly covered, for up to a week. Makes 4 dozen cookies.