My Mom’s Peanut Butter Blossoms
This is probably a familiar-looking cookie, and I realize there’s a good chance you already have a recipe for it tucked away in your collection. For for those of you who have never had a peanut butter blossom, and for those of you who have but don’t have a recipe, this post is for you. These are a classic in my family. My mom has been making them every Christmas for as long as I can remember, along with Seven-Layer Dream Bars and Oatmeal Cocoa No-bake Cookies. Together, they’re the Christmas Cookie Trinity of my growing-up years.
These have become E’s favorites, as he loves anything that combines chocolate and peanut butter. When I want to be extra decadent, I use Trader Joe’s Mini Dark Chocolate Peanut Butter Cups in the center instead of Hershey’s Kisses.
My Mom’s Peanut Butter Blossoms
3-1/2 cups unbleached all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 cup unsalted butter, at room temperature
1 cup creamy peanut butter
1 cup sugar (I use evaporated cane juice)
1 cup firmly packed dark brown sugar
2 large eggs, lightly beaten
4 tablespoons milk
1 teaspoon pure vanilla extract
1 bag (11 ounces) Hershey’s Kisses, unwrapped
Red and green colored sugar, if desired
*Important note: Hershey’s Special Dark Kisses will not work well in this recipe, as once they melt, they will not re-harden.
Preheat the oven to 375°, and line a baking sheet or two with parchment paper.
In two small bowls, place some red and green colored sugar. Set aside until needed.
In a large bowl, sift or whisk together the flour, baking soda, and salt. Set aside.
In the bowl of a stand mixer, cream together the butter, peanut butter, and sugars at medium speed until fluffy.
Beat in the eggs, milk, and vanilla until fully combined.
Add the dry ingredients mixture, a cupful or so at a time, mixing well after each addition until all of it has been fully incorporated.
Using a small (1-inch) cookie scoop or a teaspoon, scoop out balls of the dough. Roll each one between your palms to form smooth, solid spheres.
Roll each ball in colored sugar, and place on the cookie sheet, about 3 inches apart from each other. *Note: if you don’t want cookies that are covered in red or green sugar, you can mix the colored sugar with white sugar, or just roll in white sugar and then sprinkle with a tiny bit of colored sugar before baking, for a lighter effect.
Bake 8 minutes. Remove from oven, and press a Hershey’s Kiss into the center of each cookie. Return to the oven for an additional 1-2 minutes.
Cool completely before storing or serving.
Makes approximately 4-1/2 dozen.
Here’s the printable recipe. Happy baking!
