...is the peanut butter blossom. This soft, delicate version of the peanut butter and chocolate favorite is a must-bake in our house. Plus: How the news almost made me happy today.
Good question! I should've said, and will amend the recipe...I use Skippy "natural," which is way less natural then the freshly ground stuff...Don't use the freshly ground pb. Use the "natural" Skippy stuff or regular ol' pb, like we used to eat when we didn't know better.
We love these cookies! I have a recipe that makes about 80 cookies, so I freeze half the dough. I find these cookies puff up and get a nice, crackled top when baked on non-greased, stainless steel sheets; non-stick sheets and silicon mats yield flat cookies. I also interrupt the baking about 2/3 of the way through to put the kisses on. When they're put on before baking, the kisses blister and burn. GM
Marissa - in what step do we add the flour mixture?
What kind of PB do you use? Traditional or natural?
Good question! I should've said, and will amend the recipe...I use Skippy "natural," which is way less natural then the freshly ground stuff...Don't use the freshly ground pb. Use the "natural" Skippy stuff or regular ol' pb, like we used to eat when we didn't know better.
Marissa, Marissa, how doth thy garden grow?
With silver bells and cockle shells and peanut butter blossoms all in a row.
You know it's true! Cookies do grow on trees.
Sounds absolutely wonderful. Have to get some parchment paper tomorrow.
We love these cookies! I have a recipe that makes about 80 cookies, so I freeze half the dough. I find these cookies puff up and get a nice, crackled top when baked on non-greased, stainless steel sheets; non-stick sheets and silicon mats yield flat cookies. I also interrupt the baking about 2/3 of the way through to put the kisses on. When they're put on before baking, the kisses blister and burn. GM
Marissa- I’m looking for a peanut butter cookie recipe that I can be mailed overseas to an APO address. Is this one suitable?