Peanut Butter Blossom Cookie

I have been making this recipe for more years than I would like to admit. In fact, my recipe book is falling apart from so many years of use, and I no longer recognize my own handwriting. Despite the state of the book, the family never fails to ask for these cookies and they never fail to please (stepson Brian’s favorite, see photo below). This recipe has only 6 ingredients, which makes it really fun for the grandkids to help. The kids love to help roll the dough into balls and roll them in the granulated sugar. I know the recipe seems easy, but the cookies are hard to resist, and as Albert Einstein said, “you should make things as simple as possible but not simpler.”

Makes: About 3 ½ dozen
Prep Time: 10 minutes
Bake Time: 8 minutes

1 14 ounce can Eagle Brand Sweetened Condensed Milk (not Evaporated Milk)
¾ cup peanut butter
2 cups Bisquick pancake and baking mix
1 teaspoon vanilla
Hershey Kisses, wrappers removed (set aside)
¼ cup granulated sugar in a small bowl (set aside)

Preheat oven to 375 degrees.
Line three half-sheet pans with SILPAT or parchment paper. (Important to prevent burning the bottom of the cookie)

In a large mixing bowl with a standup mixer, with the paddle attachment. Beat the Eagle Brand and the peanut butter until smooth.
Add the Bisquick mix and the vanilla, mix well.
Shape into 1-inch balls. I use a scoop and then roll into balls.
Roll in granulated sugar and place on baking sheet, 2-inches apart.
Bake 8 minutes, remove from oven and press a Hershey Kiss in the center of each ball immediately after taking out of oven.
Cookie will not look done, but it will be. Chocolate will need to set at room temperature before storing in an airtight container.

HINT: You can also make plain peanut butter cookies with this recipe by flattening the ball with a fork making a cross-hatch pattern, bake for 8 minutes, and omit the Hershey Kisses.

RESOURCE LINKS:

SILPAT

USA Pan 1/2 sheet

OXO Good Grips Silicone Cookie Spatula