Its officially Christmas cookie season. Believe it or not, I have never made these cookies. I don’t remember if I have mentioned it before, but my mom is an amazing cook, however she doesn’t love to bake. She can bake and has a few desserts that are her signatures, but cookies are not really her thing. So growing up we made a ton of holiday treats but they weren’t really cookies. I’ve always wondered how these were made, so I figured what better time to try then right now. The trick is that you bake these for a bit, take them out of the oven, push the kisses into the cookie and bake for a couple more minutes to melt the chocolate enough to stick to the cookie. Who knew?? Actually, I think everyone knew but me. These are traditionally peanut butter, but I would like to also make them with a chocolate cookie base and mint kisses.
These are super fun to make with kids. Everyone can help push the Hershey kisses into the cookies. The most difficult part of these cookies is waiting for the chocolate to harden again. My kids actually loved them with soft-ish chocolate. You just can’t store them that way. We loved making and eating these and hope you will too!!
Peanut Butter Blossom Cookies (from New York Times, to see original click here)
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 stick unsalted butter, softened
- ½ cup smooth peanut butter (or nut butter of your choosing, sunflower butter would also work)
- ½ cup granulated sugar, plus extra for rolling
- ½ cup light brown sugar
- 1 large egg
- 1 tablespoon milk, or other milk of your choosing
- 1 teaspoon vanilla extract
- One 11-ounce package Hershey’s Kisses, foil removed. **I bought the family sized bag just so we could have extras around, it was worth it**
What to do…
- Preheat oven to 375 degrees.
- Using a whisk mix together flour, baking soda and salt in a bowl and set aside.
- In the bowl of a stand mixer, or large bowl if using a hand cream together butter, peanut butter, 1/2 cup granulated sugar and light brown sugar.
- Add egg, milk and vanilla. Beat until well blended.
- Gradually add flour mixture, mixing until incorporated.
- Roll dough into 1-inch balls and then roll dough balls into a small bowl of granulated sugar. *If dough is too soft, stick it in the fridge for awhile. I like to do this between cookie batches as well.
- Place cookie dough balls 2 inches apart on a parchment paper or a silicon non-stick mat, lined cookie sheet. (If you don’t have either you could also spray the cookie sheet with cooking spray).
- Bake until very light brown and puffed, 6 to 8 minutes.
- Remove sheet from oven and lightly press a candy kiss into center of each cookie, allowing it to crack slightly.
- Place cookie sheet back in the oven for an additional 2 to 3 minutes.
- Allow cookies to cool on the cookie sheet for a few minutes until they can be transferred to a wire rack to cool completely.