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Salted-Peanut Blossoms

A slice of creamy nougat bar tops these sweet and salty peanut butter cookies. From start to finish, they take just 35 minutes to make.

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  • Makes: 42 servings
  • Yields: about 48 cookies
  • Prep: 25 mins
  • Bake: 10 mins 350°F per batch

Salted-Peanut Blossoms

Directions

  1. Preheat oven to 350 degrees F. In a large mixing bowl beat shortening and peanut butter with an electric mixer on medium to high speed for 30 seconds. Add the 1/2 cup granulated sugar, brown sugar, baking powder, and baking soda. Beat until combined, scraping sides of bowl occasionally. Beat in egg, milk, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
  2. Shape dough into 1-inch balls. Roll balls in the 1/4 cup granulated sugar to coat. Place balls 2 inches apart on an ungreased cookie sheet. Bake for 10 to 12 minutes or until edges are firm and bottoms are light brown.
  3. Immediately press a slice of peanut-coated nougat bar into each cookies center. Transfer cookies to a wire rack; cool.

From the Test Kitchen

To Store:

Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition Facts (Salted-Peanut Blossoms)

  • Per serving:
  • 87 kcal cal.,
  • 4 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 4 mg chol.,
  • 36 mg sodium,
  • 11 g carb.,
  • 0 g fiber,
  • 7 g sugar,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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