Peanut Butter Blossoms
This is such a classic recipe especially around the holidays.
So now I’ve changed that.
And in case you’re noticing the tiny flecks in them, they’re flecks of vanilla bean from the vanilla I used. I could bathe in vanilla.
I used the same base I used here because the cookies are perfectly soft yet have enough chewiness to satisfy without being crunchy or crumbly. Don’t overbake them. Err on the side of pale, glossy, and underdone looking if you’re in doubt and they’ll stay soft for days.
For me there’s nothing worse than a cookie exchange and ending up with a dozen crunchy peanut butter blossoms. These aren’t crunchy and that’s a holiday blessing.
The chocolate Kiss on top is classic and reminds me of baking holiday cookies with my grandma when I was growing up.
We hardly had enough Kisses in the bag to top all the cookies after I got done unwrapping and sneaking just a few.
Peanut Butter Blossoms
This is such a classic recipe especially around the holidays. The cookies are perfectly soft yet have enough chewiness to satisfy without being crunchy or crumbly and stay soft for days. The chocolate Kiss on top is classic and reminds me of baking holiday cookies with my grandma.
- 1 large egg
- 1/2 cup unsalted butter
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar + 1/3 cup for rolling, optional
- heaping 3/4 cup creamy peanut butter (something like Skippy or Jif works best, don’t use a ‘natural’ peanut butter than separates)
- 2 teaspoons vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt, or to taste
- about 22 Hershey’s Kisses, unwrapped
- To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and electric hand mixer), add the egg, butter, brown sugar, 1/4 cup granulated sugar, and cream on medium-high speed until light and fluffy, about 3 to 4 minutes.
- Stop, scrape down the sides of the bowl, and add the peanut butter, vanilla, and mix on medium-high speed until incorporated, about 1 minute.
- Stop, scrape down the sides of the bowl, and add the flour, baking soda, salt, and mix on low speed until just incorporated, about 1 minute; don’t overmix.
- Using a two-tablespoon cookie scoop form approximately 22 equal-sized mounds of dough.
- Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray.
- Optionally (but recommended) add 1/3 cup sugar to shallow bowl and roll dough mounds through sugar.
- Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 8 to 11 minutes, or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool. I let them cool on the baking sheet and don’t use a rack.
- Immediately place one Kiss in the center of each cookie, pressing down slightly so the edges crack a bit if desired.
- Allow cookies to cool for at least 15 minutes before serving, or until chocolate has had time to set up and has ‘glued’ onto the cookie.
- Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
Adapted from Peter Pan Neverland Cookies
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