It’s officially cookie baking season! Aka, “bake until your back and feet hurt and you run out of eggs or flour or butter” season.
I love to bake cookies for my friends and family for the holidays. I mean cookies, yum, hello. I bake different ones each year but I always, always, always bake some kind of peanut butter and chocolate cookie. This year I’m baking these classic peanut butter blossoms.
I bet that you’ve seen these cookies before and maybe you’ve even made them. They’re the kind of cookie that you make every holiday because it’s tradition (and because they’re so dang delicious). It’s really hard to beat a soft peanut butter cookie with a chunk a chocolaty goodness on top. Unless you are my husband. Then you pick the Hershey’s Kiss off and eat the rest of the cookie without it.
As a heads up, you should buy a bigger bag of chocolate kisses than the recipe calls for. You may munch on one, two, or ten while you’re in the midst of baking them. Of course, I’m not speaking from experience. 😉
Of course you can really make these cookies any time of the year but there’s something extra special about them when you make them during the holidays. Cookie magic? Holiday magic? Who knows. Just general magic I guess.
What cookies are you baking this season?
Peanut Butter Blossoms Recipe
(Makes about 3 dozen cookies)
Note: The cookie dough requires 30 minutes chilling time.
- 1/2 cup butter (equivalent to 1 stick), room temperature
- 1/2 cup dark brown sugar
- 3/4 cup white sugar, divided
- 3/4 cup peanut butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1 and 1/4 cups all-purpose flour (equivalent to 5.6 ounces)
- 36 regular size chocolate kisses
- In a large bowl, cream together the butter, dark brown sugar and 1/4 cup of white sugar.
- Mix in the peanut butter, egg, and vanilla extract.
- Mix in the baking soda and flour.
- Chill the cookie dough for at least 30 minutes.
- Preheat the oven to 350 degrees F.
- Add about 1/2 cup of white sugar to a small bowl and set it aside.
- Roll the cookie dough into balls, about 2 teaspoons of dough each. I use the OXO good grips small cookie scoop.
- Gently roll the dough balls in the sugar.
- Place the dough balls onto the cookie sheet.
- While the cookies are baking unwrap the chocolate kisses.
- Bake the cookies for 8 to 9 minutes. DO NOT overcook the cookies. They will look soft and under-baked but they will settle and firm up once cooled.
- Immediately after you’ve taken the cookies out of the oven, gently place 1 chocolate kiss in the middle of each cookie, pressing down slightly. Allow the cookies to cool for about 5 minutes and then carefully transfer them to a wire rack to cool completely.
Note, if you’re going to package them up to give away, the cookies need a few hours to cool completely because the chocolate kisses stay soft for a while.
Source: Sally’s Baking Addiction