Peanut Butter Blossoms
December 23, 2010 § Leave a comment
These peanut butter kiss cookies are also among my favorites for the holidays. They have just the right amount of peanut butter — it’s not overwhelming but it gives you the lovely chocolate-PB combination to which I am absolutely addicted (admitting you have a problem is the first step, right..?). My mother gave me this recipe when I moved into my new place and I was anxious for the Christmas season to get here so I could try it out for myself. I was not prepared, however, for how many cookies this recipe made (nearly three dozen!) so clearly a couple care packages had to be sent. But what better time of year to send boxes of cookies to those you love? Share the holiday magic!
Peanut Butter Blossoms
1/2 c butter
1/2 c creamy peanut butter
1/2 c sugar
1/2 c brown sugar
2 tbsp milk
1 tsp vanilla extract
1 1/2 c all-purpose flour
1 tsp baking soda
1/2 tsp salt
Hershey’s kisses (or other kiss-shaped chocolate)
Granulated sugar or colored sugar crystals for dipping (optional but highly recommended! If you’re going all-out Christmassy, get red and green sprinkles. You won’t regret it.)
Preheat your oven to 375.
Beat together the butter, peanut butter, and sugars in a large bowl until well combined. It helps if your butter is room temperature for this; if it’s not, you might want to use an electric mixer just to speed things up.
Add the egg, milk, and vanilla, and beat well. In a separate small bowl, combine the flour, baking soda, and salt — I just sort of stirred them together with my fingers — and add that in batches to the peanut butter mixture, stirring well after each addition.
Side note here: I thought the dough was a bit soft at this point, so I popped in it the fridge for about 15 minutes before shaping it. You certainly don’t want the dough to be hard, but if it’s a little on the too-squishy side (use your judgment, you’ll know), don’t hesitate to let it chill just a little bit before you move on.
Once your dough is ready, shape it into approximately 1-inch balls. Roll each ball in the sprinkles or granulated sugar, and place on ungreased baking sheet, leaving a little room for spreading.
Bake 8-10 minutes, until lightly browned.
When you pull the cookies out of the oven, immediately press a kiss into the center of each cookie so it’s nice and nestled in there. Since I planned on sending some of these to my foodie boyfriend, he requested and I agreed to substitute some slightly nicer chocolates for the kisses in most of his cookies. I used Ghirardelli chocolate chips instead, which I happened to have on hand, but also included a few Hershey kiss cookies for comparison purposes — and he said that he thought the kisses actually worked better in this cookie than the Ghirardelli chocolate. Go figure!
Once you’ve kissed all your cookies (ha!), let them cool another minute or two and then transfer them from the baking sheet to a wire rack to cool the rest of the way.
Enjoy, and happy holidays!