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Peanut Butter Blossom Cookies

These were a classic cookie in my household growing up. I still have my mom's handwritten recipe saved and it makes me smile still just looking at it.


You've probably had them and even made them yourself before! I hope they bring you all of the sweet nostalgia and fond memories they bring me every year.


For a fun spin on the classic and an extra punch of peanut butter, try putting Reese's Peanut Butter Cups in the middle instead of Hershey's Kisses. Leave a comment below and let me know which you like best!


Makes: ~5 dozen cookies

Prep Time: 20 minutes

Chill Time: 30 minutes

Cook Time: ~10 minutes per cookie sheet


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Tools Needed:


Kitchen scale (optional)

Parchment Paper

Silicone Baking Sheet

Measuring cups and spoons

Mixing bowls and spoons

Cookie Sheets

Hand Mixer or Stand Mixer



Ingredients:

  • 1 and 3/4 cup all-purpose flour

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 8 Tablespoons (1 stick) of unsalted butter, at room temp

  • 1/2 cup smooth peanut butter (would not reccomend natural peanut butters for this recipe)

  • 1/2 cup granulated sugar, plus extra for rolling

  • 1/2 cup light brown sugar

  • 1 large egg, at room temp

  • 1 tablespoon of milk (can use any nut milk or oat milk if preferred)

  • 1 teaspoon vanilla extract

  • 5 dozen Hershey's Kisses (one 11 ounce package) with foil removed *Or Reese's Peanut Butter Cups



DIRECTIONS


  • Cream together butter, peanut butter, granulated sugar and brown sugar.

  • Once light and fluffy (after about 2 minutes) add in egg, milk and vanilla and beat until thoroughly blended.

  • Add in dry ingredients and mix thoroughly.

  • Chill for about 30 minutes in the refrigerator.

  • Preheat oven to 375 degrees F and line a cookie sheet with parchment paper or a silicone baking sheet.

  • Roll or scoop dough into approximately 1 inch balls then roll each cookie dough ball in granulated sugar.

  • Bake for 10-11 minutes, until just barely lightly golden and puffed.

  • Remove from the oven and while hot, press a chocolate kiss into the center of each cookie.

  • Let cool for about 5 minutes to set. For an "extra gooey" cookie -prep your cookie dough balls and freeze before baking. It will keep the inside of the cookie semi-molten. You may need to bake a few extra minutes to allow the outside to get it's classic crunch though. Cookies are done when they are just starting to crack.

Enjoy!!


-xoxo JBakes

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