Classic Peanut Butter Blossoms
When it comes to Christmas cookies, I tend to love the classics because of their simple deliciousness and the nostalgia of recipes passed down by multiple generations throughout the world at Christmas time. I think about how many people share the same love for that simple cookie and the memories it brings when you sink your teeth into the first bite. Peanut Butter Blossoms are easy and fun to make with children or grandchildren because they are not overly complicated, pressing the kiss in the middle is fun...and who doesn't love the classic combination of peanut butter and chocolate? My version is soft and chewy, with almost a fudge-like center—just the way cookies are meant to be;)
Servings 30 cookies
Ingredients
- 1 ¾ c. unbleached all-purpose flour
- 1 tsp. baking soda
- ¾ tsp. salt
- ½ c. creamy peanut butter
- ½ c. unsalted butter (softened at room temperature)
- ½ c. organic cane sugar
- ½ c. light brown sugar (packed)
- 1 egg
- 2 tbsp. whole milk
- 1 tsp. vanilla
Extras
- ¾ c. organic cane sugar (for coating cookies)
- 30 Hershey's Kisses (unwrapped)
Instructions
- Combine dry ingredients (flour, baking soda, salt) in large bowl and set aside.
- Cream butter, peanut butter, sugars, egg, milk, and vanilla with a mixer on high speed until well combined and smooth, scraping down the sides of the bowl with a spatula as needed.
- Reduce speed to low and slowly add dry ingredients.
- Form the dough into a large ball and chill covered in the refrigerator for 1½-2 hours.
- When dough has finished chilling, line baking sheets with parchment paper and preheat oven to 375°.
- For evenly sized cookies, use a 1½ inch cookie scoop to portion the dough, roll into balls, coat in sugar, and place about 2 inches apart on the baking sheets.
- Bake for 7–8 minutes, until the cookies are slightly puffed. Remove from the oven and immediately press a Hershey’s Kiss into the center of each cookie, creating the classic crinkle around the edges.
- Return the cookies to the oven and bake for another 1-2 minutes.
- Let the cookies cool on the baking sheet and store in an airtight container.
