Mmmm… peanut butter is very tasty and what a great idea to put it in a chewy cookie!

chocolTEPEANUTBUTTERBLOSSOMSDPP0001 copyI first learnt of this recipe from a very nice lady when we were looking at a house to buy, she left some amazing cookies on the kitchen counter top for us to sample. It filled the whole kitchen up with the lovely smell of baking. So I got this recipe from her. This recipe does make a tonne and they are very rich and sweet so feel free to reduce the ingredients in half.

Makes 5 – 7 dozen
For the biscuit mix (makes 6 cups):
5 cups all – purpose flour
1/4 cup baking powder
2 tablespoons sugar
1 teaspoon salt
1 cup (2 sticks) unsalted butter or margerine, chilled and cubed
For the peanut butter blossoms:
1, 14 oz can Condensed milk (sweetened)
3/4 cup smooth peanut butter
2 cups biscuit mix (see recipe below)
1 teaspoon vanilla extractgranulated sugar (for rolling the cookies in)
5 to 7 dozen hershey kisses (to put in each cookie after baking)
To make the biscuit mix

1. Put all of the dry ingredients in a large mixing bowl or food processor

2. Add the cubed butter and mix (or pulse if using a food processor) until like fine bread crumbs


To make the peanut butter blossoms

1. In a large bowl mix the peanut butter and sweetened condensed milk

DPP_0005 copy

DPP_0006 copy

2. Add biscuit mix and vanilla; mix well

DPP_0008 copy

3. Preheat the oven to 375°F convection bake

4. Roll the dough into 1 inch balls and then roll in the granulated sugar

DPP_0011 copy

5. Place 2 inches apart on parchment paper – lined baking trays

DPP_0012 copy

6. Bake for 6-8 minutes or until lightly browned (they are not supposed to flatten out so don’t worry)

7. Press a hershey kiss into the center of each cookie immediately after baking

8. Let the hershey kisses melt a little and then eat them!