Peanut Butter Blossoms
-
Loading... - oscar theo
- 14 Apr 2022
- 319 Views
- 1 Like
- 0 Comment
Friends, have you baked up a batch of peanut butter blossom cookies yet this holiday season?
If not, here’s my favorite recipe for how to make them! ♡
I’ve always been a bit disappointed by many traditional peanut butter blossom recipes I’ve tried in the past that end up being dry and crumbly and, ironically, lacking in peanut butter flavor. So I tinkered around with the old-fashioned recipe this year — upping the amounts of peanut butter and vanilla, reducing the amount of flour, and replacing shortening with butter. And I have to say, the results were delightful! The updated peanut butter cookie base is much more soft and flavorful, plus the extra peanut butter flavor really shines through.
I also experimented with all of the internet’s best tips for getting those Hershey’s kisses (or you could use peanut butter cups) to actually stick to the cookies and hold their shape, rather than falling off of the cookies or melting and losing their form. And the winning solution ended up being super simple — just pop the kisses in the freezer while you prep and bake the cookies. Then press the frozen kisses into the cookies as soon as they emerge hot outta the oven, which allows the bottoms of the kisses melt and adhere to the cookies without the tops of the kisses losing their shape. Easy breezy!
We’ve been sharing these peanut butter kiss cookies with friends and neighbors all season and they are always a hit. So gather some kisses and let’s bake up a quick batch together!
· Prep time: 30 MINS
· Cook time: 10 MINS
· Total time: 40 MINS
· Yield: ABOUT 36 COOKIES
My favorite Peanut Butter Blossoms recipe — made with extra peanut butter, perfectly soft and crackled, and topped with Hershey’s Kisses or peanut butter cups.
INGREDIENTS
· 36 Hershey’s Kisses (or mini peanut butter cups)
· 1 1/3 cups all-purpose flour
· 1 teaspoon baking soda
· 3/4 teaspoon fine sea salt*
· 1/2 cup unsalted butter, room temperature
· 1/3 cup granulated (white) sugar, plus extra for rolling
· 1/3 cup packed light brown sugar
· 3/4 cup creamy peanut butter*
· 1 large egg
· 2 tablespoons milk
· 1 1/2 teaspoons vanilla extract
INSTRUCTIONS
1. Freeze Hershey’s kisses. Unwrap the Hershey’s kisses (or mini peanut butter cups), place them on a plate and chill in the freezer until ready to use.
2. Mix the dry ingredients. In a small mixing bowl, whisk together the flour, baking soda and salt until combined.
3. Mix the wet ingredients. Add the butter, white sugar and brown sugar to the bowl of a stand mixer. (Or alternately, you can use a hand mixer with a large mixing bowl.) Beat the butter and sugars together on medium-high speed for 2 minutes, until light and fluffy. Add in the peanut butter, egg, milk and vanilla extract and beat on low speed for 1 minute, until combined, pausing to scrape down the sides of the bowl whenever needed. Add in the flour mixture and meet on low speed for 1 minute, until combined.
4. Chill the dough. Transfer the dough to a sealed food storage container and chill for about 1 hour. (Or see a speedier chilling method in the notes below.) Read More…
