This isn’t my recipe. I’ve had it so long, the original looks ravaged and sun-damaged, like an old desert pioneer woman. And just like an old pioneer woman, this recipe still works hard and delivers the goods.

 

I’m not sure where I first came across this recipe. It gives generic names for all ingredients except “Eagle® Sweetened Condensed Milk.” So maybe it came from the company site. Again, it’s so old and I just don’t remember. (That could be because I’m so old, but let’s save that for another day, shall we?) Wherever its origins, it’s a big-time fave around here. I make these each and every year. If I didn’t, I think my hair colorist might show up on my doorstep, asking for his seasonal portion. They’re that good, y’all.

 

Don’t let the white trash ingredients fool you – these cookies have an amazingly moist texture, and the flavors meld like no other peanut butter cookie I’ve tried. And don’t be upset with me for calling Bisquick “white trash.” I am white trash. I’m allowed to calls it as I sees it.

 

Here’s what you’ll need…

 

 

Eagle Sweetened Condensed Milk, Peanut Butter, An Egg, Vanilla Extract, Biscuit Baking Mix, Granulated Sugar (Colored, if you so desire) and Solid Milk Chocolate Candy Drops.

 

 

 

In a large mixer bowl, beat the Eagle Brand, Peanut Butter, Egg and Vanilla until smooth. Set aside.

 

 

In a different bowl, ready the biscuit baking mix. The original recipe doesn’t call for it, but I’ve determined a method that works very well. Measure the biscuit baking mix first: spoon the mix into a measuring cup…

 

 

then level the mix in the cup by dragging a flat spatula across the top (the flat side of a knife works just as well)…

 

 

then sift the measured mix into the bowl.

 

 

You’ll end up with a pretty good amount of globs in your sifter.

 

 

As I’m a waste-not-want-not kind of gal, I press these globs flat and re-sift.

 

 

After a few rounds of this, I end up with very few globs. And those I throw away.

 

 

With the mixer running, add about 1/2 c. of sifted Biscuit Baking Mix at a time, repeating until all the mix has been incorporated.

 

 

I’m not gonna lie to you, this is a thick-ass dough. I should have used my stand mixer, as my little hand-held nearly had a conniption fit. Ah, well. Live and learn.

 

 

Once the dough is thoroughly mixed, cover the dough with plastic wrap. I like to press the wrap down onto the dough, keeping air exposure to a minimum. Then refrigerate the dough for at least 1 hour. Longer is okay, overnight even. But do make sure to give it at least an hour.

 

 

While you’re waiting for the dough to chill, do yourself a favor and unwrap all those gal-danged chocolates. You’re gonna need them the second you take the cookies out of the oven. Trust me. I’ve learned of what I speak.

 

 

Once the hour is up, remove the dough from the fridge and pre-heat the oven to 350 degrees F.

 

Place your granulated sugar in a bowl. I used red and green this go-round. I’ve used other colors as well, and regular old granulated sugar does the trick, too. Your call on this one. Either way, you need some sugar in a bowl, yo.

 

 

I use a melon baller to prepare the cookies as it helps me dole out the dough in consistent portions. I could do it freehand, but trust me – no two would be the same danged size. Melon baller. It’s my friend.

 

 

So shape each cookie into a 1-inch ball. Roll it around in your hand.

 

 

Then put each dough ball into the sugar. Roll the balls around until they’re completely covered in sugar.

 

 

Place 1 inch apart on ungreased baking sheets. Do not flatten!

 

(Note: if you just want peanut butter cookies without the chocolate centers, place the sugared balls 2 inches apart on ungreased baking sheets. Flatten with a fork, and bake as directed.)

 

Bake 6 to 8 minutes or until lightly browned. Don’t overbake! These cookies have never really “browned” for me. They just end up working at 8 minutes in the oven. I don’t know what else to tell ya.

 

 

Remove from oven and immediately press a chocolate candy into the center of each piping-hot cookie. Cool.

 

 

Because the chocolates are surrounded by the cookies’ heat, it will actually melt. It won’t change its shape, mind you, but if you touch it you’ll see what I mean. So don’t touch it! Let the danged cookies cool for a few hours. Yes – hours. Once cooled, store in a tightly-covered container at room temperature.

 

That’s it! Peanut Butter Blossoms are super-easy to make. And their texture is a refreshing change from most other peanut butter cookies out there. Give them a try and see if they end up becoming one of your faves as well.

 

 

Here’s the printable…

 

Peanut Butter Blossom Cookies
Recipe Type: Cookies
Author: Mikki Brisk & Maybe Eagle Brand???
Prep time:
Cook time:
Total time:
Serves: 4 dozen
Peanut Butter Blossoms are super-easy to make. And their texture is a refreshing change from most other peanut butter cookies out there. Give them a try and see if they end up becoming one of your faves as well. They take a while to cool, so don’t think you can make these then pack them in a box right away. Trust me – the chocolate will mush up and the whole thing will be an enormous mess. Patience, Grasshopper. Patience…
Ingredients
  • 1 14-oz. can Eagle Brand Sweetened Condensed Milk
  • 1 c. Peanut Butter
  • 1 Egg
  • 1 t. Vanilla Extract
  • 2 c. Biscuit Baking Mix
  • 1 c. + Granulated Sugar – Colored, if you so desire (I used a little over 1 c.)
  • 4 1/2 dozen Solid Milk Chocolate Candy Drops
Instructions
  1. In a large mixer bowl, beat the Eagle Brand, Peanut Butter, Egg and Vanilla until smooth. Set aside.
  2. In a different bowl, ready the biscuit baking mix. The original recipe doesn’t call for it, but I’ve determined this method works very well: measure the biscuit baking mix first, then sift the measured mix into the bowl. You’ll end up with a pretty good amount of globs in your sifter. As I’m a waste-not-want-not kind of gal, I press these globs flat and re-sift. After a few rounds of this, I end up with very little globs. And those I throw away.
  3. With the mixer running, add about 1/2 c. of sifted Biscuit Baking Mix at a time, repeating until all the mix has been incorporated. I’m not gonna lie to you, this is a thick-ass dough. I should have used my stand mixer, as my little hand-held nearly had a conniption fit. Ah, well. Live and learn.
  4. Once the dough is thoroughly mixed, cover the dough with plastic wrap. I like to press the wrap down onto the dough, keeping air exposure to a minimum. Then refrigerate the dough for at least 1 hour. Longer is okay, overnight even. But do make sure to give it at least an hour.
  5. While you’re waiting for the dough to chill, do yourself a favor and unwrap all those gal-danged chocolates. You’re gonna need them the second you take the cookies out of the oven. Trust me. I’ve learned of what I speak.
  6. Once the hour is up, remove the dough from the fridge and pre-heat the oven to 350 degrees F.
  7. Place your granulated sugar in a bowl. I used red and green this go-round. I’ve used other colors as well, and regular old granulated sugar does the trick, too. Your call on this one. Either way, you need some sugar in a bowl, yo.
  8. I use a melon baller to prepare the cookies as it helps me dole out the dough in consistent portions. I could do it freehand, but trust me – no two would be the same danged size. Melon baller. It’s my friend. So shape each cookie into a 1-inch ball. Roll it around in your hand and then put each dough ball into the sugar. Roll the balls around until they’re completely covered in sugar. Place 1 inch apart on ungreased baking sheets. Do not flatten!
  9. (Note: if you just want peanut butter cookies, without the chocolate centers, place the sugared balls 2 inches apart on ungreased baking sheets. Flatten with a fork, and bake as directed.)
  10. Bake 6 to 8 minutes or until lightly browned. Don’t overbake! These cookies have never really “browned” for me. They just end up working at 8 minutes in the oven. I don’t know what else to tell ya.
  11. Remove from oven and immediately press a chocolate candy into the center of each piping-hot cookie. Cool.
  12. Because the chocolates are surrounded by the cookies’ heat, it will actually melt. It won’t change its shape, mind you, but if you touch it you’ll see what I mean. So don’t touch it! Let the danged cookies cool for a few hours. Yes – hours. Once cooled, store in a tightly-covered container at room temperature.

 

 

 

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