John Sherwood --- Peanut Butter Blossoms
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John is Libby's brother. John, an engineer, is a young man with very specific tastes. He contributes the following recipe for peanut butter and chocolate candy cookies with instructions, “Do not consider using ‘natural’ peanut butter for these cookies. Do not use crunchy peanut butter of any kind. Do not use dark chocolate Hershey’s kisses, either. Definitely do not use Hershey’s kisses that your mother bought for Easter, hid somewhere, forgot, and then found months later!” While the restrictions for engineering these cookies may seem daunting, John assures us that Peanut Butter Blossoms are a snap to make!
Ingredients:
© 3/4 cup creamy peanut butter
© 1 14-ounce can sweetened condensed milk
© 2 cups Bisquick baking mix
© 1 teaspoon vanilla
© Hershey's Milk Chocolate Kisses
Directions:
Preheat oven to 375°F. Mix peanut butter and sweetened condensed milk until creamy. Add Bisquick and vanilla; stir. Refrigerate for a couple of hours. Roll dough into two dozen balls. Place balls 2" apart on cookie sheet. Bake for 6-8 minutes. Unwrap 24 Hershey's Kisses and press one Kiss in the middle of each cookie while still warm.
Ingredients:
© 3/4 cup creamy peanut butter
© 1 14-ounce can sweetened condensed milk
© 2 cups Bisquick baking mix
© 1 teaspoon vanilla
© Hershey's Milk Chocolate Kisses
Directions:
Preheat oven to 375°F. Mix peanut butter and sweetened condensed milk until creamy. Add Bisquick and vanilla; stir. Refrigerate for a couple of hours. Roll dough into two dozen balls. Place balls 2" apart on cookie sheet. Bake for 6-8 minutes. Unwrap 24 Hershey's Kisses and press one Kiss in the middle of each cookie while still warm.