Peanut Butter Blossoms (Cookie Exchange Quantity)

Tips & Techniques

• High Altitude (3500-6500 ft)

  Increase flour to 3 1/4 cups.

• Variation

  Chocolate-Peanut Butter Blossoms: Increase chocolate candies to 8 1/2 dozen. Melt 1 1/3 cups semisweet chocolate chips; beat in with eggs. After shaping dough into balls, roll in chocolate decorating decors (you’ll need four 1.75-ounce bottles). Bake 8 to 10 minutes or until edges are firm. Makes 8 1/2 dozen cookies.

• Success

  To melt chocolate chips for the cookie variation, microwave in a microwavable bowl uncovered on High 1 to 1 1/2 minutes, stirring halfway through. If necessary, microwave an additional 10 to 20 seconds, stirring until smooth.

• Success

  The chocolate decors for the cookie variation will stick when the consistency of the dough is moist; if dough appears dry, lightly roll balls between hands to press sprinkles in.

• Did You Know

  Cookie dough can be covered and refrigerated for up to 24 hours before baking. If it's too firm, let stand at room temperature for 30 minutes.

• Success

  Cookie sheets should be at least 2 inches smaller than the inside of your oven to allow the heat to circulate around the cookie sheets.

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