Have you been reading for awhile? If you have, then you know that when you mention chocolate and peanut butter in a sentence, I come running from miles away. Honestly, there is no recipe that contains both these ingredients that I won’t try. I also usually keep a hidden stash of Reese’s Peanut Butter Cups in my possession at all times, in case I need a chocolate/peanut butter fix.
So I’m sure you can understand why Peanut Blossoms are my all-time favorite Christmas cookie. If there was an award for the greatest cookie, these would win it, hands down. These are actually the best right when they come out of the oven, when the Hershey’s kiss is melty and gooey. Yum! This recipe comes from my mom’s world-famous recipe box. Well, it’s not that famous, but her fudge is. Once you try it, all other fudge is second-rate. But this recipe box holds all of the baked goods she’s made over the years. Spritz cookies, Idiot cookies (I’ll introduce those to you at a later time!), and especially these. I’m sure even my mom doesn’t know the origin of this recipe, but it’s a holiday classic no matter how you make them.
I know many people choose not to roll their dough in sugar before putting it in the oven, but that is just ludicrous. If there is an option to roll cookie dough in sugar, you always should. You’re eating the calories anyway, might as well add more. Not like you’re counting at this point. Actually, anything homemade does not have calories. In my brain I am convinced of this and so to me these cookies and all the other ones I’ve made, are completely and 100% fat-free…
1/2 cup unsalted butter
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 teaspoon vanilla
1 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
Sugar for coating the dough
Preheat oven to 375 degrees.
In a mixer, beat butter and sugar together until they are fluffy. Add in the sugar and brown sugar and mix until they are completely combined. Beat the egg and vanilla together just until they are mixed in.
In a separate bowl, mix the flour, baking soda, and salt together. In small batches add the dry ingredients to the wet just until they are incorporated.
Shape dough into 1 inch balls and roll in sugar so they are completely covered. Place sugared dough on an ungreased baking sheet. Bake for 8 minutes. Remove from the oven and firmly place a Hershey’s kiss in the center of each. Return to the oven for 2 to 5 minutes or until the cookies are golden brown.
Remove from the oven a second time and let cool on the tray for a few minutes. Then move to a cooling rack to cool completely. Then enjoy!
Innocence is bliss, my friends. Innocence is bliss.