Peanut Butter Blossoms. Boom. Done. I don’t think anyone can argue with these cookies. Who would refuse the decadent peanut butter and chocolate combination that looks so elegant with the Hershey Kiss carefully placed in the center of the cookie? Well, not me, at least!
These cookies are a classic that you see at almost every gathering. And now the peanut butter blossom cookie architecture has encompassed to other flavors of Hershey kisses, and even candies. If you prefer a Reese’s peanut butter cup instead of a kiss, then by all means use that! I have even seen a chocolate cookie base with a Hershey’s white chocolate peppermint kiss. For today, I am going to stick with the traditional recipe.
Before I give you the recipe, I have to share my experiment with these cookies. I utilized a light butter, and a whipped peanut butter. What this actually ended up producing was a dry, crumbly cookie. Why? Because there was not enough fat in the cookie. It also did not have enough moisture, which is also given from the fat. I actually didn’t even think about this dilemma until the cookies were already made and I was wondering why some of them were so crumbly. Most of my cookies did stick together, and the flavor of them was still delicious. But I suppose if a light butter and whipped peanut butter were used, more moisture would have to be added elsewhere.
Peanut Butter Blossoms
- 48 Hershey’s kisses, unwrapped
- 1/2 cup butter
- 1/2 cup JIF peanut butter
- 1/2 cup Peter Pan peanut butter
- 1/3 cup granulated sugar
- 1/3 cup light brown sugar
- 1 egg
- 1 1/2 cups of all purpose flour
- 1 teaspoon baking soda
- 4 Tbsp milk
- 1/4 cup additional granulated sugar for rolling the cookies in before baking
- Preheat oven to 350F. Line 2 cookie sheets with parchment paper or a silicone baking mat.
- Mix softened butter, peanut butter and sugars until light and fluffy.
- Add in egg and milk.
- With mixer on low speed, slowly add in flour and baking soda. Mix until just blended.
- Scoop 1 tbsp for each dough ball. Roll in granulated sugar, if desired, and place on cookie sheet. Bake in oven for 8-10 minutes or until lightly browned. Immediately after removing from the oven, place a Hershey kiss in the center. Allow to cool on cookie sheet for 5 minutes before removing from cookie sheet.