12/24/12

Mini Peanut Blossom Muffin Cookies

Peanut Blossoms made in a mini muffin tin pan

I don't think I've been to a Christmas gathering or a cookie exchange in the last 15-20 years that hasn't had this cookie there, usually in abundance.  The Peanut Blossom is the popular, round peanut butter cookie that used to always have a chocolate star in the center, but now, most people tend to use an unwrapped Hershey's Kiss.  This is a cookie my son and my husband love so I make sure to have plenty on hand.  A few years ago I started to mix it up a bit.  I was making these but realized I didn't have any more Hershey's Kisses in the pantry.  Instead, I had bought a bag of Rolo candies.  I decided to improvise.  I rolled the dough as usual, dipped in sugar as usual, but then placed them into a mini muffin tin and pressed the Rolo candy in the center.  A new tradition on our cookie platter was born. Now, I feel free to use any of a number of candies.  Mini peanut butter cups, Rolos, stars, Kisses, Hugs....  use what you have!

Mini Peanut Blossom Muffin Cookies

2/3 c butter
1 c peanut butter
1 c brown sugar
1 c sugar
2 eggs
1/4 c milk
2 t vanilla
3 1/2 c flour
2 t baking soda
1 t salt
1/2 cup white sugar
2 bags chocolate stars, Hershey's Kisses, mini peanut butter cups or Rolos
Green and red candies - optional

Cream the butter, peanut butter, brown sugar, and 1 cup white sugar together in a bowl. Beat in the eggs one at a time, then stir in milk and vanilla. Add the flour, baking soda, and salt; stir into the peanut butter mixture.  Mix until well blended.  Spoon dough into tablespoon sized balls, roll in the 1/2 cup white sugar. Place balls into lightly greased mini muffin tins.  Press a Rolo candy into the center of each.  Bake approximately 10 minutes at 375 degrees or until the edges are golden brown.  Press a red or green candy on each if you wish, while the chocolate is melted.  Allow to cool completely before trying to remove from the tins.

You can also make these into traditional cookies by placing the dough on a greased or lined cookie sheet.  Bake 7 minutes, press a candy into the center, continue to bake 3 minutes.  Let cool before stacking on platters.



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