| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | Chocolate, Cookies | 6 | Servings | |
INGREDIENTS
| 1/2 | c | Peanut butter |
| 1/2 | c | Soft butter |
| 1/2 | c | Sugar |
| 1/2 | c | Brown sugar |
| 1 1/2 | c | Flour |
| 1 | Egg | |
| 1 | ts | Vanilla |
| 1 | ts | Baking soda |
| 1/2 | ts | Salt |
| MIX TOGETHER: 1/2 cup soft butter | ||
| 1/2 | c | Peanut butter |
| ADD: 1/2 cup sugar | ||
| 1/2 | c | Brown sugar |
| 1 | Egg | |
| 1 | ts | Vanilla |
| Beat all good and | ||
| ADD: 1 1/2 cup flour | ||
| 1 | ts | Baking soda |
| 1/2 | ts | Salt (these 3 sifted together before adding) |
INSTRUCTIONS
From: Alan Kundl's mom! When I was a kid, I rated these cookies 4 star! Beats the heck out of Reeses' Peanut butter cups. ################################## #### Peanut Blossom Cookies #### #### from Alans' Mom #### ################################## INGREDIENTS: 1 bag of Hersheys' Chocolate Kisses MIX all thoroughly. Dip out by Tablespoonful and roll by hand into balls. Ball should be about the size of a hickory nut, so when you press the Kiss into it, the sides squish up a little. Put on ungreased cookie sheet. Bake at 375 degrees for 8 minutes. Remove from oven and press a chocolate kiss into the top of each cookie. (Cookie will crack around edge when you press kiss on firmly) Bake for another 5 minutes. Should be golden, but don't burn. The Kiss will melt down only a little bit. Alan From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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