Peanut Blossom Cookies

From Cook's Country

Has Kim tried this? No

2 3/4 c flour

1/2 tsp salt

1/2 tsp baking soda

1/2 tsp baking powder

1 c roasted, salted peanuts

16 tbsp (2 sticks) unsalted butter, softened but still cool

3/4 c packed dark brown sugar

3/4 c granulated sugar

1 c creamy peanut butter

2 large eggs, at room temperature

2 tsp vanilla extract

96 Hershey's Chocolate Kisses

1. Adjust oven rack to middle position and heat oven to 350. Line two baking sheets with parchment paper.

2. Whisk 1 3/4 c flour, salt, baking soda, baking powder together in medium bowl. Process remaining 1 c flour and peanuts in food processor until ground, 15 1-second pulses, then stir into flour mixture.

3. Beat butter and sugars together in large bowl with electric mixer at medium-high speed until fluffy, about 3 minutes. Add peanut butter and continue to beat until combined. Add eggs, one at a time, beating after each addition, until incorporated, about 30 seconds, then beat in vanilla, stopped to scrape down sides of bowl, if necessary. Reduce speed to low, add flour mixture in two batches, and mix until incorporated. Cover bowl and refrigerate dough until stiff, about 30 minutes.

4. Roll 1-inch balls of dough and space 2 inches on baking sheet. Bake until just set and beginning to crack, 9 to 11 minutes, rotating baking sheet from front to back halfway through baking. Working quickly, remove baking sheet from oven and firmly press one kiss in center of each cookie. Return baking sheet to oven and bake until lightly golden, about 2 minutes. Transfer baking sheet to wire rack to cool for 5 minutes, then transfer cookies directly to wire rack to finish cooling. Repeat rolling and baking remaining cookies. Cool completely (about 2 hours). 

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