My favorite cookies for the Holiday Season are the Peanut Butter Blossom Cookies. They are the ones with the Hershey Kiss in the middle.
Here is the recipe for Peanut Butter Blossom Cookies:
This classic peanut butter cookie is one of our all-time favorite treats. It’s impossible not to smile when you’re eating one of these! In my house they are a holiday staple. But, this year they will pair with the Ricord Merlot fine wine for me. Merlot pairs very well with chocolate!
Minutes to Prepare: 20
Minutes to Cook: 10-12
Number of Servings: 48
Ingredients:
3/4 cup granulated sugar, divided
1/2 cup firmly packed brown sugar
1/2 cup butter softened
1/2 cup peanut butter
1 large Egg
1 teaspoon vanilla extract
1/4 teaspoon salt
1 3/4 cups all-purpose flour
1 teaspoon baking soda
48 milk chocolate candy pieces, unwrapped
Directions for the Peanut Butter Blossom Cookies
Preheat oven to 375 Degrees
Firstly Cream the butter (I use the Kelley grass fed butter), peanut butter and sugars until light and fluffy.
Secondly, beat in egg and pure vanilla. Set this aside.
In a separate bowl, combine flour and baking soda. (I use the aluminum free baking soda)
Additionally you will gradually add the flour/baking soda to the fluffy mixture, stirring while adding in. (This is best done with a stand mixer that is running while flour/baking soda is being added.) I also use a mixer cover for adding this to keep the flour cloud to a minimum.
Cover and refrigerate for 1 hour (or freeze for 30 minutes) until easy to handle.
Now, I don’t refrigerate when I make them because I am to much in a hurry to eat them. But, I roll them in sugar before putting them on the baking pan.
Remove from refrigerator or freezer (if that’s what you chose to do).
For each cookie:
Roll into 1-1/4 inch balls
Press a Hershey kiss into the ball after baking for 7 minutes. (Most of all, I usually put the Hershey kiss on the last five minutes because they hold up better than when they are melted, and then back in the oven they go.)
Place on cookie sheet. (I used non-stick spray as well, but it is not required). I use parchment paper instead of cooking spray.
(Should have roughly 48 cookies)
Don’t Forget
Cookies should be 2 inches apart and will bake at 375 degrees for 10-12 minutes. My oven does them just right at 12 minutes.
Finally, they are done when the edges are LIGHTLY browned. Cool for 2 minutes before removing from the pan. Letting them cool 15 minutes on a cooling rack, it makes a HUGE difference, so heed the warning.
Serve and enjoy these peanut butter blossom cookies !!!