Eggless Peanut Blossom Cookies | How to make Eggless Peanut Blossom Cookies

By Priya Suresh  |  2nd Jun 2016  |  
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  • Eggless Peanut Blossom Cookies, How to make Eggless Peanut Blossom Cookies
Eggless Peanut Blossom Cookiesby Priya Suresh
  • Prep Time

    20

    mins
  • Cook Time

    10

    mins
  • Serves

    5

    People

54

0





Video for key ingredients

  • Homemade Peanut Butter

About Eggless Peanut Blossom Cookies

Hershey's kisses, this bite-sized pieces of chocolate are the most important ingredient for making these Peanut butter blossom cookies.

Eggless Peanut Blossom Cookies is a delicious dish which is enjoyed by the people of every age group. The recipe by Priya Suresh teaches how to make Eggless Peanut Blossom Cookies step by step in detail. This makes it easy to cook Eggless Peanut Blossom Cookies in your kitchen at home. This recipe can be served to 5 people. You can find this dish at most restaurants and you can also prepare Eggless Peanut Blossom Cookies at home. This amazing and mouthwatering Eggless Peanut Blossom Cookies takes 20 minutes for the preparation and 10 minutes for cooking. The aroma of this Eggless Peanut Blossom Cookies is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Eggless Peanut Blossom Cookies is a good option for you. The flavour of Eggless Peanut Blossom Cookies is palatable and you will enjoy each and every bite of this. Try this Eggless Peanut Blossom Cookies and impress your family and friends.

Eggless Peanut Blossom Cookies

Ingredients to make Eggless Peanut Blossom Cookies

  • 1/2 cup Sugar
  • 1/2 cup Firmly packed brown sugar
  • 1/2 cup Butter (softened)
  • 1/2 cup Peanut butter
  • 1 tsp Vanilla Extract
  • 1/4 tsp Salt
  • 2 cups All purpose flour
  • 1 tsp baking soda
  • 1/4 cup milk
  • 1/4 cup Sugar (for rolling the cookies)
  • Chocolate candy kisses (unwrapped)

How to make Eggless Peanut Blossom Cookies

  1. Preheat the oven to 350F, line a baking sheet over a baking tray and keep aside. Beat the sugar, brown sugar, butter and peanut butter in bowl at medium speed until light and fluffy.
  2. Add milk, vanilla and salt and beat until well mixed. Add flour and baking soda, beat at low speed, until well mixed.
  3. If dough is soft, keep in fridge 30 minutes. Shape small balls out of the dough. Roll balls in the sugar.
  4. Place them in lined baking sheet with enough space inbetween. Bake 8-10 minutes or until very lightly golden brown.
  5. Immediately press a chocolate kiss in center of each cookie. Let them cool completely and store in air tightened box.

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