WHS
Easy Peanut Butter Blossom Cookies
Serves 15
Ingredients 😛 TAGEND
1 bowl natural milky peanut butter 1 large egg 1 goblet and 2 tablespoons carbohydrate, fractioned 15 chocolate smacks, unwrapped
Instructions 😛 TAGEND
Preheat oven to 350 degF and order a baking expanse with parchment article, or coat with cooking spray.
In a large bowl, concoction peanut butter, egg and 1 cup carbohydrate until combined. Move dough to the freezer for 5 minutes or refrigerator for 10 instants to firm.
Add 2 tablespoons of sugar to a small bowl. Spray mitts with cooking spraying or coat with oil.
Remove dough from the refrigerator and wheel dough into golf-ball-sized balls( about 15) and roster each in sugar to coat. Place each clod on planned cooking sheet, and cook in preheated oven for 12 -1 5 minutes, or until freighters are golden brown.
Remove from oven, and immediately place an unwrapped chocolate kiss in the middle of each cookie. Let cool on baking membrane for five minutes before moving to a cooling rack to cool completely.
Cooking Notes 😛 TAGEND
Chill the dough in the freezer for 10 instants to firm up their composition. Do not flattened the dough before cooking. Press smacks into the middle of each cookie immediately after removing from the oven.
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