There’s something truly magical about the holiday season, especially when it involves baking cherished recipes that have been passed down through generations. Today, I’m thrilled to share with you my all-time favorite recipe for Peanut Butter Blossom cookies. These cookies are not just a treat; they’re a festive tradition in my home, encapsulating the essence of holiday joy and togetherness.
As you begin to mix the dough, a delightful aroma of sweet peanut butter and rich butter wafts through the kitchen, instantly filling the space with warmth and anticipation. It’s the scent of holidays past and present, a reminder of cozy gatherings and joyful moments shared over a plate of these delectable cookies.
Now, let’s embark on this baking journey together, and I’ll guide you through each step of creating these heavenly treats. This recipe yields about 36 cookies, perfect for savoring and sharing during this special time of year.
Ingredients:
- 1/2 cup (115g) unsalted butter, softened
- 3/4 cup (190g) creamy peanut butter
- 1/3 cup (67g) granulated sugar
- 1/3 cup (67g) packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups (188g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Granulated sugar, for rolling
- 36 chocolate kiss candies, unwrapped
Instructions:
- Preheat and Prepare: Begin by preheating your oven to 375°F (190°C). Line two baking sheets with parchment paper.
- Cream the Butter and Sugars: In a large bowl, cream together the softened butter, peanut butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This usually takes about 2-3 minutes.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, beating until just combined. The dough should be firm but pliable.
- Shape the Cookies: Roll the dough into 1-inch balls. Here’s a tip: use a cookie scoop to ensure uniform size. Roll each ball in granulated sugar and place them on the prepared baking sheets, about 2 inches apart.
- Bake: Bake for 8-10 minutes, or until the cookies are lightly golden and just set. They should still be a bit soft.
- Add Chocolate Kisses: As soon as the cookies come out of the oven, gently press a chocolate kiss candy into the center of each cookie. The heat will slightly melt the chocolate, creating that signature blossom look.
- Cool: Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.
Special Tips:
- Quality Ingredients: Use high-quality peanut butter for the best flavor. I prefer creamy, but crunchy can add a delightful texture.
- Don’t Overbake: Keep an eye on your oven; these cookies are best when they’re soft and just barely browned.
- Chocolate Variety: Feel free to experiment with different types of chocolate kisses for variety.
The Joy of Baking:
There’s something magical about these Peanut Butter Blossom cookies. Maybe it’s the way they bring people together or how each bite offers a perfect balance of peanut butter and chocolate. For me, these cookies are more than just a treat; they’re a symbol of the holiday spirit, of sharing, and of sweet, simple moments that become cherished memories.
I hope this recipe brings as much joy and warmth to your home as it has to mine. Happy baking, and may your holidays be filled with love, laughter, and delicious cookies! 🍪🎄✨