PEANUT BUTTER + CHOCOLATE = YUMMMMM!!
This cookie happens to be one of my mother's favorites. When I was a kid I would make them and the Hershey kiss would have a burnt top. LOL. I feel special to say I have not burnt a top in over 5 years and I today I am sharing my secret...
Peanut Butter & Chocolate are one of the BEST combinations EVER. So it is no doubt this cookie is the first gone on a cookie platter. This is not Hershey's recipe, I have tried Hershey's and I think this is WAYY BETTER. This recipe is like a cross between chocolate chip cookie + a peanut butter cookie and was adapted from Jean Pare's Most Loved Cookies collection.
These Peanut Butter Blossom Cookies are soft - even the Hershey Kiss.
(The wrappers were so cute this year.)
Try different Hershey Kiss flavors. The cookies are adorable with the Zebra Hershey Kisses.
Peanut Butter Blossom Recipe
1/2 cup (1 stick) softened unsalted Butter
1/2 cup packed Light Brown Sugar
1/2 cup Granulated Sugar
1/2 cup creamy Peanut Butter
1 large Egg
2 Tbspn Milk
1 tspn Vanilla Extract
1-3/4 cups All Purpose Flour
1 tspn Baking Soda
1/2 tspn Salt
1/3 cup Granulated Sugar - For Coating Dough Balls
appx. 54 Hershey Kisses
Preheat oven to 375 degrees F.
Unwrap all Hershey Kisses and leave them aside.
Put the 1/3 cup Granulated Sugar - for coating dough balls- in a shallow, small bowl and set aside.
Cream wet ingredients together: butter, brown sugar, granulated sugar, and peanut butter. Add in the egg, milk and vanilla. Mix JUST UNTIL fully combined - do not over mix.
In a separate dish combine the dry ingredients: flour, baking soda and salt.
Fold the dry ingredients into the wet ingredients and mix until fully combined.
THE DOUGH IS COMPLETE- LETS FINISH PREPPING THESE COOKIES...
Portion your cookies into teaspoon size dough balls or use a cookie scoop.
Gently coat each cookie dough ball in the sugar you reserved for coating.
Put them on an ungreased cookie sheet lined with a silicone mat or some parchment paper.
BAKE FOR 10 MINUTES on the middle rack in a fully preheated oven at 375 degrees F.
You can serve them immediately or once completely cooled you can store them in an airtight container for up to 1 week; or the freezer for up to 3 months.
You're welcome to link to THIS MOM BAKES or use a single image with a brief description to link back to any post. Republishing posts in their entirety is prohibited. Feel free to pin on Pinterest!
AMAZON ASSOCIATES DISCLOSURE
Julie Benn is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com