I absolutely LOVE peanut butter blossoms, and that is a huge understatement! These are the peanut butter cookies with the Hershey’s Kisses. What a fantastic & delicious combination of flavors, tastes & textures all in one heavenly bite! I wont even begin to tell you how many of these I have eaten at one sitting. Anyway, if you’ve never had a PB Blossom before then you are in for a real treat my friend ☺.

This recipe is basically adapted from a good childhood friend’s recipe. These are by far the best PB Blossoms I have ever tasted & she was kind enough to part with this lovely recipe.

Feel free to use your favorite variety of Hershey’s Kisses – traditionally, the milk chocolate kisses were used but I like the dark chocolate kisses too. There are so many choices these days: white chocolate kisses, white chocolate/milk chocolate swirled kisses, almond kisses, caramel kisses, mint kisses… just try them all! This recipe makes about 36 peanut butter blossom cookies.


PEANUT BUTTER BLOSSOMS

Ingredients:

1¼ cups all-purpose flour
1 tsp baking soda
½ tsp salt
1 cup unsalted peanut butter (use the smooth variety at room temperature)
1 stick unsalted butter (softened at room temperature)
½ cup brown sugar, firmly packed
½ cup granulated sugar, plus a little extra for coating the outside of the cookie
1 medium egg
½ tsp pure vanilla extract (or almond extract)
pinch of ground allspice, optional
36 Hershey’s Kisses, unwrapped

METHOD:

In a medium-size mixing bowl, sift together the all-purpose flour with the baking soda & salt. Set aside until needed.

Using an electric hand held mixer or a kitchen stand mixer, beat together the peanut butter & butter on medium high speed for about 2-3 minutes until creamy & well combined. Next, add in both of the sugars & beat for another 2-3 minutes until the mixture is light & fluffy. Now, add the egg along with the vanilla extract & ground allspice powder. Mix thoroughly until well combined & then reduce the mixer speed to low so you can gradually add in the flour in small batches until it has all been well incorporated. You may need to scrape down the sides of the mixing bowl every so often. When dough comes together, wrap it in plastic wrap & refrigerate for at least 2 hours. This can be done well in advance or even the night before.

When you are ready to make the cookies, preheat the oven to 350 degrees F making sure an oven rack is available in the center. Next, line your cookie sheets with parchment paper – I used Silpat (silicone baking mat) & set aside until needed.

Then using lightly greased palms, roll the dough into balls (about ping pong ball size). You should get at least 36 cookie balls. Next, gently roll these around in a small dish with granulated sugar to lightly coat the outside of the cookie dough balls with the sugar. Now gently flatten the dough balls & place them on the prepared cookie sheets, arranging them neatly in rows about 2” apart.

Bake the cookies for about 15-18 minutes or until they are just light golden brown in color. Carefully remove them from the oven & place an unwrapped Hershey’s Kiss in the center of each cookie. Then return the cookies back to the oven for just 1-2 minutes until the cookies are golden brown. Let the cookies cool slightly & them transfer them to a wire rack to cool completely – about 30 minutes or so. Enjoy with a cold glass of milk ☺.


VARIATIONS:

Instead of ground allspice powder, try adding a pinch of chai masala for a delicious exotic taste & flavor. Also, feel free to add a pinch of ground cinnamon powder in the sugar coating the outside of the cookie.

If you are a big chocolate or Nutella lover, add ¼ cup of Nutella along with the peanut butter for a yummy chocolate taste.



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