Sunday, December 23, 2012

Baking Peanut Butter Blossoms - in Metric

Baking adventure #1 was a complete success! With a few lessons learned, tomorrow we will embark on baking adventure #2 - sugar cookies with icing.

For adventure #1, we made Peanut Butter Blossoms with Hershey's Kisses. Take a look at the success and don't forget to wipe up the drool. Now, the recipe is available all over the place, but if you are too lazy to look it up, I've included it here with a few tips we picked up. Also, we had to convert the ingredients for European kitchens so if you are using metric, that is also listed. Enjoy!

Peanut Butter Blossoms hershey kisses cookies


Peanut Butter Blossoms
2 sticks butter, softened
1 ½ cups creamy peanut butter
1 cup sugar
1 cup packed brown sugar
2 eggs (or just whites)
1 tsp vanilla extract
3 ½ cups flour
2 tsp baking soda
½ tsp salt
2 Tbsp milk
½ cup sugar, for rolling
1 bags Hershey Kisses, unwrapped
Preheat oven to 375 F degrees.
Metric Conversion
200 g butter, softened
350 g creamy peanut butter
215 ml sugar (340 g)
215 ml packed brown sugar (350 g)
2 eggs (or just whites)
1 tsp vanilla extract
745 ml flour (420 g)
2 tsp baking soda
½ tsp salt
2 Tbsp milk
½ cup sugar for rolling
1 bags Hershey Kisses, unwrapped
Preheat oven to 190 C degrees.
Cream butter and peanut butter together until smooth.
Add sugars and blend until creamy.
Add eggs, one at a time, beating until combined.
Stir in vanilla.
Add flour, baking soda and salt, just mixing until combined, then add in milk.
Cover and refrigerate dough for at least 30 minutes (if you are patient enough).

Roll cookies into 1 inch balls and roll in sugar.
Lay on baking sheet about 1 inch apart.
Bake at 375 F (190 C) for 5-7 minutes.
Remove from oven and push Kiss down into the middle of each cookie.
Return to oven and bake for 2-3 more minutes.
Remove and let cool completely.

Some tips:

If you don't have brown sugar, just double the regular sugar.

Don't turn the oven too hot. It will burn the bottoms of the cookies, and the tips of the Kisses.

You can use this recipe to make cookie cutter shapes, just let them cool a little on the sheet before you remove them so they can stiffen. They also cook a little faster since they are thinner, so don't put them on the same tray as the blossoms.

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...