These are Terrel’s favorite cookies. And so we made a batch to take along camping! Which was postponed due to weather, and so we popped them in the freezer.
I will warn you now that it is pretty much impossible to eat just one.
I’ve made these numerous times in the past and couldn’t get them to consistently come out of the oven still puffy. Until this time.
You have to understand it’s not my nature to venture boldly into the unknown – in other words, “deviate from the recipe”, but I bolstered myself up and added a little more flour.
And it worked!!
“It wasn’t my fault, Mom. The chocolate made me eat it.”
Now for the recipe! Pour yourself a steaming cup of coffee or cold glass of milk . . . and enjoy.
Peanut Blossom Cookies
5 1/2 – 5 3/4 cups flour
3 tsp. baking soda
1 1/2 tsp. salt
1 1/2 cups sugar
1 1/2 cups packed brown sugar
1 1/2 cups butter
1 1/2 cups peanut butter
6 Tbsp. milk
3 tsp. vanilla
85 Hershey kisses
Cream together the sugar, brown sugar, butter, peanut butter, eggs, milk, and vanilla. Add the flour, baking soda, and salt. Mix well. Scoop into balls and roll in sugar. Place on ungreased cookie sheet. Bake at 375 for 10-12 minutes. Do NOT underbake!
Top with a Hershey kiss immediately after removing from oven. Let cool.
Makes 85 cookies.
Recipe adapted from Joys of Cooking cookbook.