Return to Content

Peanut Blossoms

by

Yield: Makes about 5 dozen small cookies.

From the Riverbend Inn, Chocorua, NH.

Ingredients:

  • 1/2 cup unsalted butter (1 stick), softened
  • 3/4 cup creamy peanut butter
  • 1/3 cup granulated white sugar
  • 1/3 cup packed brown sugar
  • 1 large egg
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 60 or so (1 bag) mini baking kisses or large chocolate chips
  • extra granulated white sugar for rolling

Instructions:

Preheat oven to 375 degrees. Mix together butter and peanut butter. When blended, add white and brown sugar, mix again, then add egg, milk and vanilla, then mix again. Gently stir in flour mixed with baking soda and salt. Chill the dough for about an hour, then roll dough into grape-sized balls, roll in granulated sugar and place on ungreased (or Silpat-lined) cookie sheets. Bake about 8 minutes, until lightly browned. Place a mini-kiss in the center of the cookies right away, pressing gently. The cookies will crack, that’s fine. emove from pan, let cool.
Updated Monday, December 1st, 2008
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: A Real New England Christmas

  • Vintage Decorating Tips
  • Mission to Maine's Islands
  • Norman Rockwell's Stockbridge
  • Bonus! Holiday Cookbook
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

80th-anniversart-calendar600x350-order