Peanut Butter Blossom Cookies

Recently a friend told me peanut butter blossom cookies were overrated.  What?!  Are you even my friend?  How is this possible?  I’m not exactly sure how these became a Christmas cookie, but I don’t even care.  They’re delicious.

On a scale from 1-10, how much do you love this classic?  A 14?  Yep.  Me, too.

There’s enough peanut butter in the cookies to make you feel like you’re getting a decent amount of protein in your dessert and enough sugar to make you forget there’s something moderately healthy in there.  And that soft Hershey kiss on top?  Yep.

These cookies are also WAY kid approved.  Both C and B really like unwrapping the Hershey kisses and sneaking some to eat under the table.  It’s a family affair.

Things have been a little chaotic over here, so I haven’t had time to post and take good pictures and such, but hopefully I’ll post a couple more favorite Christmas cookie recipes soon (hopefully).  If there’s something you want to see in particular, let me know!  After all, ’tis the season to eat way too many cookies.

xox

Ingredients:

  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 stick of butter (1/2 cup), at room temperature
  • ½ heaping cup of creamy peanut butter
  • ½ cup granulated sugar plus more for rolling
  • ½ cup light brown sugar, packed
  • 1 large egg
  • 2 tablespoons milk
  • 1 teaspoon vanilla
  • 1 package, 11 oz. Hershey’s Kisses 

Directions:

  1. In a small bowl, whisk flour, baking soda and salt together; set aside.
  2. Using an electric mixer, cream together butter, peanut butter, 1/2 cup granulated sugar and packed light brown sugar. Add egg, milk and vanilla; beat until well blended. Slowly add in flour mixture until all ingredients are well combined.  Refrigerator dough for about 30 minutes to let it harden up a bit.
  3. Preheat oven to 375. Line a cookie sheet with nonstick liner or non-stick spray.  Roll dough into 1-inch balls.  Roll cookies in sugar and place about 2 inches apart on cookie sheet.
  4. Bake until light brown and puffed, about 7 or 8 minutes.  Remove sheet from oven and press an unwrapped Hershey’s kiss into center of each cookie.  Cookie will crack slightly…this is okay!
  5. Put cookies back in the oven for another 2 to 3 minutes.  Allow cookies to cool on a wire wrack before dominating every single last one of them.

Store any cookies you haven’t devoured in an airtight container.

 

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