Peanut Butter Blossoms
We are in the midst of cookie baking season now. But before I got to work in the kitchen, I asked each family member this question, “If you could only have one cookie for Christmas, what would it be?” And almost everyone answered with Peanut Butter Blossoms! When I made them, they were gone almost instantly. They are a classic combination of a sweet peanut butter cookie topped with a Hershey’s Chocolate Kiss. Simply yummy!
Can’t you just smell them baking now? And who can resist the aroma of peanut butter and chocolate wafting from the oven? My son always seems to know when I’m about ready to pull another cookie sheet full of Peanut Butter Blossoms out of the oven. He waits just until they are cool enough to eat…and then he gobbles down at least three cookies.
This classic combination of peanut butter and chocolate rolled into a cookie is a staple during the holidays. Friends and family alike appreciate these when shared. And they also make great gifts, just box them up in a pretty holiday tin and watch the delight on the face of the recipient. Christmas treats at their best!
What’s needed to make Peanut Butter Blossoms?
The cookie is made with a dough of peanut butter, brown sugar, butter, flour, eggs and a splash of milk. After rolling the dough into balls, each ball is rolled in sugar before baking. Remove the cookies from the oven and top each cookie with an unwrapped Hershey’s Chocolate Kiss while they are still warm. Milk chocolate kisses are our preferred kiss, but dark chocolate kisses are also delicious.
Peanut Butter Blossoms
Makes 40 cookies.
- 1 3/4 cups all-purpose flour
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup peanut butter
- 2 tablespoons milk
- 1 teaspoon vanilla
- 1 egg
- Sugar for rolling
- 40 milk chocolate candy kisses, unwrapped
How to make Peanut Butter Blossoms?
- Heat the oven to 375 degrees. In a large bowl or using a stand mixer, combine the first 10 ingredients. Mix at low speed until a stiff dough is formed.
- Put about 1/2 cup sugar in a small bowl. Shape the dough into 1-ince balls and roll each one in sugar.
- Place the balls on an ungreased cookie sheet about 2 inches apart.
- Bake for 12 minutes or until golden brown.
- Remove the cookies from the oven and immediately place a chocolate kiss on each cookie. Press gently until the cookie cracks around the edges. (If you like caramel, you can also use unwrapped Rolos on top of these cookies.)
- Remove the cookies to a wire rack to cool completely. This recipe yields 40 cookies.
For more classic holiday cookies, check out these recipes for Old Fashioned Sour Cream Sugar Cookies, Pecan Sandies or Grandma’s Double Sugar Cookies with Jam. And you can find all of my cookie recipes by clicking on ‘DESSERTS’, then ‘COOKIES AND BARS’ on the menu at the top of this page. Happy baking!
Peanut Butter Blossoms
Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup peanut butter
- 2 tablespoons milk
- 1 teaspoon vanilla
- 1 egg
- Sugar for rolling
- 40 milk chocolate candy kisses, unwrapped
Instructions
- Heat the oven to 375 degrees. In a large bowl or using a stand mixer, combine the first 10 ingredients. Mix at low speed until a stiff dough is formed.
- Put about 1/2 cup sugar in a small bowl. Shape the dough into 1-ince balls and roll each one in sugar.
- Place the balls on an ungreased cookie sheet about 2 inches apart.
- Bake for 12 minutes or until golden brown.
- Remove the cookies from the oven and immediately place a chocolate kiss on each cookie. Press gently until the cookie cracks around the edges. (If you like caramel, you can also use unwrapped Rolos on top of these cookies.)
- Remove the cookies to a wire rack to cool completely. This recipe yields 40 cookies.
