Do you have a go-to cookie recipe? A recipe you can always depend on when you need to bring cookies to a party, to a school function, or to a friend?
Here's mine. Peanut Butter Blossoms. PB Blossoms are little sugar-dipped peanut butter cookies with a Hershey's Kiss perched perfectly on top.
You've probably eaten them...and you might just have the recipe in your arsenal. If you don't, you need it. These babies get scarfed up by kids and grown-ups alike.
{PS....I have written in my cookbook (do you write in your cookbooks?) that the 1st time I made these was when kiddo was 7. He said these were the "most fun" recipe he's ever helped make.}
Peanut Butter Blossoms
{ever so slightly adapted from The King Arthur Flour Cookie Companion
}
1/2 c. butter
3/4 c. creamy peanut butter (I use Skippy Natural)
1/3 c. sugar (plus more for rolling)
1/3 c. light brown sugar
1 egg
1 tsp baking soda
1/2 tsp coarse salt
1 tsp vanilla
1 & 1/2 c. unbleached, all-purpose flour
Hershey's Kisses (7 ounces)
Line cookie sheets with parchment paper. Preheat oven to 375.
Using the paddle attachment, beat the butter and peanut butter until blended. Add both sugars and beat until light and fluffy. Add in the egg through vanilla and mix until thoroughly combined. Add in the flour in 3 additions. Scrape the bottom and side of bowl as needed.
Place extra granulated sugar on a plate. Shape the dough into 1-inch balls and roll in the sugar.
Place coated dough balls on the parchment-lined sheets. Bake cookies until the are a very light golden color, about 10 minutes. (Meanwhile, unwrap the kisses.)
Remove the cookies from the oven and it's go time! Immediately place a kiss on top of each hot cookie, pressing down slightly.
Transfer cookies to a cooling rack to cool completely.
My favorite part? How the heat from the warm cookie makes the kisses soft and melty. You want one now, don't you? Oh, and here's how I eat them....I eat all around the perimeter of the cookie, saving the Hershey's Kiss with a bit of cookie on the bottom for the *perfect* last bite.
Here's mine. Peanut Butter Blossoms. PB Blossoms are little sugar-dipped peanut butter cookies with a Hershey's Kiss perched perfectly on top.
You've probably eaten them...and you might just have the recipe in your arsenal. If you don't, you need it. These babies get scarfed up by kids and grown-ups alike.
{PS....I have written in my cookbook (do you write in your cookbooks?) that the 1st time I made these was when kiddo was 7. He said these were the "most fun" recipe he's ever helped make.}
Peanut Butter Blossoms
{ever so slightly adapted from The King Arthur Flour Cookie Companion
}1/2 c. butter
3/4 c. creamy peanut butter (I use Skippy Natural)
1/3 c. sugar (plus more for rolling)
1/3 c. light brown sugar
1 egg
1 tsp baking soda
1/2 tsp coarse salt
1 tsp vanilla
1 & 1/2 c. unbleached, all-purpose flour
Hershey's Kisses (7 ounces)
Line cookie sheets with parchment paper. Preheat oven to 375.
Using the paddle attachment, beat the butter and peanut butter until blended. Add both sugars and beat until light and fluffy. Add in the egg through vanilla and mix until thoroughly combined. Add in the flour in 3 additions. Scrape the bottom and side of bowl as needed.
Place extra granulated sugar on a plate. Shape the dough into 1-inch balls and roll in the sugar.
Place coated dough balls on the parchment-lined sheets. Bake cookies until the are a very light golden color, about 10 minutes. (Meanwhile, unwrap the kisses.)
Remove the cookies from the oven and it's go time! Immediately place a kiss on top of each hot cookie, pressing down slightly.
{Kids LOVE to help with this part!}
Transfer cookies to a cooling rack to cool completely.
My favorite part? How the heat from the warm cookie makes the kisses soft and melty. You want one now, don't you? Oh, and here's how I eat them....I eat all around the perimeter of the cookie, saving the Hershey's Kiss with a bit of cookie on the bottom for the *perfect* last bite.
Are you sold yet? Wanna try a Peanut Butter Blossom?
Here's mine. Peanut Butter Blossoms. PB Blossoms are little sugar-dipped peanut butter cookies with a Hershey's Kiss perched perfectly on top.
You've probably eaten them...and you might just have the recipe in your arsenal. If you don't, you need it. These babies get scarfed up by kids and grown-ups alike.
{PS....I have written in my cookbook (do you write in your cookbooks?) that the 1st time I made these was when kiddo was 7. He said these were the "most fun" recipe he's ever helped make.}
Peanut Butter Blossoms
{ever so slightly adapted from The King Arthur Flour Cookie Companion
}1/2 c. butter
3/4 c. creamy peanut butter (I use Skippy Natural)
1/3 c. sugar (plus more for rolling)
1/3 c. light brown sugar
1 egg
1 tsp baking soda
1/2 tsp coarse salt
1 tsp vanilla
1 & 1/2 c. unbleached, all-purpose flour
Hershey's Kisses (7 ounces)
Line cookie sheets with parchment paper. Preheat oven to 375.
Using the paddle attachment, beat the butter and peanut butter until blended. Add both sugars and beat until light and fluffy. Add in the egg through vanilla and mix until thoroughly combined. Add in the flour in 3 additions. Scrape the bottom and side of bowl as needed.
Place extra granulated sugar on a plate. Shape the dough into 1-inch balls and roll in the sugar.
Place coated dough balls on the parchment-lined sheets. Bake cookies until the are a very light golden color, about 10 minutes. (Meanwhile, unwrap the kisses.)
Remove the cookies from the oven and it's go time! Immediately place a kiss on top of each hot cookie, pressing down slightly.
{Kids LOVE to help with this part!}
Transfer cookies to a cooling rack to cool completely.
My favorite part? How the heat from the warm cookie makes the kisses soft and melty. You want one now, don't you? Oh, and here's how I eat them....I eat all around the perimeter of the cookie, saving the Hershey's Kiss with a bit of cookie on the bottom for the *perfect* last bite.
Are you sold yet? Wanna try a Peanut Butter Blossom?
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