Peanut Butter Blossoms

The Christmas season doesn’t officially begin in my house until the first batch of peanut butter blossoms is being devoured.  Confession:  I am not completely obsessed with peanut butter like some people I know (husband, kids, dog) but I am completely obsessed with making these cookies, and I’ve mastered this recipe.  If there’s a peanut butter blossom cookie making contest that you’re aware of please send me all the details, because I’m in…but only if there’s a giant cash prize, I really don’t have time to be entering cookie baking contests just for the bragging rights.

Moving on…so I mentioned that my husband LOVES peanut butter, I know how much he appreciates it when I make these cookies for him and I just want to make him happy.  It has nothing to do with the fact that he doesn’t have an ounce of fat on his body and I secretly want him to gain a few pounds so that I can feel better about myself.  Seriously, he has the physique of a 21 year old and it’s complete bullshit, he barely exercises while I’m out running miles in the freezing ass cold and I’m just over it.

Moving on again…these are great cookies to make with kids because the recipe is pretty simple and there’s a few “fun” steps along the way (what kid doesn’t want to roll peanut butter dough balls in sugar?).  Here’s your list of ingredients…

  • 1/2 c. unsalted butter
  • 3/4 c. natural creamy peanut butter
  • 1/2 c. white sugar
  • 1/2 c. packed brown sugar
  • 1 egg
  • 1 1/2 c. all purpose flour
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 3/4 tsp. baking soda
  • 1 tsp. vanilla
  • Hershey’s kisses

IMPORTANT TIP, use natural peanut butter only!  None of that Jiffy shit.

For tools, I use a hand mixer but you can also use a standing mixer or a spoon I guess.

Cream together butter, peanut butter and sugars in a large bowl. Add vanilla and then beat in the egg.

In a separate bowl, combine flour, baking powder, baking soda, and salt. Stir into batter.  The batter might look a little crumbly but that’s okay, form it into a giant ball and wrap in plastic.  Put the batter in refrigerator for at least 1 hour, this will make it easier to form the balls.

Roll into 1-2 inch balls and coat in white sugar, this is the part that the kids might enjoy.  Pour some sugar in a bowl, and then drop the balls in the sugar and roll around until the entire surface is coated.

Put the balls on baking sheets about 2 inches apart.  It will look like you made doughnut holes but you didn’t.

Bake in a preheated 375 °F oven for about 10 minutes or until cookies have a good crackle on them, don’t even think about taking them out until you see that crackle!!

Remove cookies and place a Hershey’s Kiss in the center of each cookie, pressing down gently (another kid friendly task if your kid understands the word “gently”).  Move cookies from sheet to rack for cooling.

This recipe should make about two dozen cookies, you can also save some of the dough in the fridge for up to 5 days.  I made a dozen and they were gone immediately, I’m going to use dark chocolate kisses for the next dozen and hope that they make my husband fatter.  I’ll report back.

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