Winter blizzards are hitting this area, which means I’m snowed in… with more time to bake! I spent some of my snow day yesterday making three batches of cookies.
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Here’s the second – Peanut Butter Blossom Cookies! So delicious and perfect as little Christmas cookie gifts.
They hold nicely in cellophane bags tied with ribbon if you don’t have cookie tins to give away.
They’re also easy for beginner bakers to make, and would be fun to make together with friends or family.
To portion out the drop batter, I used a 1.5 inch ice cream scoop, but if you’d like to make yours smaller, use a smaller scoop or spoon.
I experimented with some different Hershey’s chocolate kisses this time. The chocolate “hugs” (striped milk and white chocolate), worked out nicely, but the candy cane, cookies n’ cream and sugar cookie chocolates melted a bit too much for my liking.
My conclusion is that I still prefer the classic chocolate kisses, although the chocolate hugs did look cute.
I hope you have fun making and eating these too!
Merry Christmas!
xo,
Marian
Peanut Butter Blossom Cookie Recipe
Peanut Butter Blossom Cookies
Ingredients
- 2 cups granulated sugar divided into two bowls
- 1 cup loosely packed brown sugar
- 1 cup salted butter, room temperature
- 1 cup smooth peanut butter
- 2 large eggs
- 2 tsps vanilla extract
- 3 1/2 cups all-purpose flour
- 2 tsps baking soda
- 45 pieces chocolate Hershey's kisses unwrapped
Instructions
- Combine 1 cup granulated sugar, brown sugar, butter and peanut butter in a mixer bowl. With the paddle attachment, beat at medium speed until light and fluffy. Add eggs and vanilla; continue beating until well mixed. Whisk together flour and baking soda and add to mixture; beat at low speed, scraping bowl occasionally, until all incorporated. Cover with plastic food wrap and refrigerate for 30 minutes.
- Preheat oven to 375°F.
- Using an ice cream portion scoop or spoon, shape dough into 1 1/4-inch balls. Roll balls in remaining 1/4 cup granulated sugar. Place, 2 inches apart, onto cookie sheets lined with parchment paper.
- Bake 8-10 minutes or until very lightly golden brown. Immediately press 1 chocolate candy piece in center of each cookie. Remove to cooling racks.
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