Mmm. Actually, maybe not. That would mean more time for studying.
I do wish I could multitask more. Like talk on the phone while folding laundry and catching up on cool things of the interweb.
But I don't even have a time turner...bummer.
These peanut blossom cookies were a part of our holiday baking extravaganza. Afterwards, we were completely exhausted from spending that much time in the kitchen. It took us a few weeks to even want to get back into the baking world.
They're a classic and totally a holiday cookie! Even though the holidays are long gone, these cookies are really easy and have the perfect combo of chocolate and peanut butter.
Bake first for 9-11 minutes, and then press in the Hershey kiss. Then bake for another 2!
Recipe (from America's Test Kitchen)
1 3/4 cup flour
a pinch of salt
1/4 tsp baking soda
1/4 tsp baking powder
8 tbsp unsalted butter, softened
1/3 cup packed brown sugar
1/3 cup granulated sugar
1/2 cup creamy peanut butter
1 large egg, room temperature
1 tsp vanilla extract
1 package of chocolate kisses (there will be some left over)
Preheat to 350 degrees and adjust oven rack to middle position.
Line baking sheets with parchment paper.
Stir flour, salt, baking soda, and baking powder together.
With mixer, beat butte rand sugars until fluffy, about 2 minutes.
Add peanut butter and continue to beat.
Add egg and vanilla and mix.
Add flour mixture in two batches, and refrigerate dough for about 30 minutes.
Roll dough into 1 inch balls and space 2 inches apart.
Bake one sheet at a time, for 9-11 minutes until just set and beginning to crack.
Remove sheet from oven and press one Kiss in the center of each cookie.
Continue to bake for 2 minutes until lightly golden.
Cool 5 minutes and transfer to wire rack to cool completely.