Daisy Flour - Peanut Butter Blossoms

Peanut Butter Blossoms

Every year about this time we enter the great debate with the purists who think that Chocolate Chip Cookies should be served only 11 months of the year. That is, we should “save” them and turn to those old-fashioned varieties that take a lot of work, a lot of rich ingredients, and some know-how that gets handed down through the generations.
At Daisy Flour, we always honor baking the way grandma used to do it. But when there is both tradition and chocolate in the cookie exchange that’s as good as it gets. Julie White learned baking from her grandmother and her mother. All three of them collected Lancaster County recipes and each generation added new ones.Here’s Julie in her southern Lancaster County kitchen. Her recipe is annotated with some experienced tips on how to get these cookies out of the pan all in one piece.

Julie Baking Cookies

Peanut Butter Blossoms

Cream together until smooth:
1/2 cup butter, melted
1/2 cup peanut butter
1/2 cup white sugar
1/2 cup brown sugar, packed
Then add:
1 egg
1-3/4 cups + 3 Tbsp Daisy White
Pastry Flour
This will be a really sticky batter.
Mix in:
1 tsp baking soda
1/2 tsp salt
1 tsp vanilla

Gently stir the batter. Once you have a smooth mixture, form the Blossoms in one of two ways:

*Roll into small balls. Place each ball into a mini-sized muffin- pan cup and press until flat on top. Bake full muffin tins for 8 min. at
375°F. Remove from oven and push a bite-sized peanut butter cup into each cookie. Let the Blossoms cool completely in the tin, then use a butter knife to pluck them out.

*Roll into small balls. Dip the top surface of each ball into white sugar and space balls on a cookie sheet. Bake for 8 min.at 375°F. They will remain round. Press a chocolate kiss into each warm cookie and remove from hot pan right away or the kiss will melt. Allow cookies to cool on the counter until the chocolate is re-formed before storing.

Makes 24 - 30 cookies.

Send your questions or your recipes to
This e-mail address is being protected from spambots. You need JavaScript enabled to view it