Closing out cookie palooza with a throwback from 2013 and from Sally’s Candy Addiction! Peanut butter blossoms are easily one of the best Christmas cookies on this planet because they’re (1) easy to make (2) super cute (3) peanut butter + chocolate and (4) peanut butter + chocolate. They’re the trademark of any Christmas cookie tray, so it’s no wonder why we visit this classic peanut butter cookie recipe so often. And why I published it in my latest book!
It’s been an extremely exciting, cookie-filled 2 weeks here on SBA during our 2016 cookie palooza. Can I admit that I’m sad to say goodbye to cookies every single day? Though, if we’re being honest, I’m in the middle of writing Sally’s Cookie Addiction so guess what? There’s still cookies every single day. I tested 8 new recipes for the book yesterday!
Before I get to the recipe, I want to thank each and every one of you for the excitement and support during my cookie paloozas every year. As each year passes, I feel more and more confident that this blog and crazy strange blogging world is the right path for me. (I actually have a surprise post coming on Monday talking more about all this!) As we are deep into the season of giving and gratitude, I simply want to thank you for helping me confidently find my place in the world. And maybe, hopefully, this is a shared feeling. I hope that baking has given you the same calmness, confidence, and meaning. Um, sorry for randomly being SO SAPPY right there.
I have one more thing to discuss, though.
I’m truly honored to team up with The Great American Milk Drive this month. This is a collaborative effort between Feeding America, America’s dairy farmers, and milk companies. This holiday season, thanks to the generosity of donors across the country, The Great American Milk Drive will deliver its 1 MILLIONTH gallon of milk to the Feeding America network of food banks. This is a significant milestone and one that certainly should not go unnoticed. Why? More than 46 million Americans (12 million of them children) are served by Feeding American food banks every year. Milk is one of the most requested, albeit least donated items since it is perishable. Families and children are missing out on milk and its essential nutrients.
You Can Help Too
Now I’ve been tinkering with how to phrase this for weeks because I always feel resistant asking others for help, but if you are interested… your efforts can help this holiday season. Any heartfelt donation will deliver milk to families in need in your own community who may otherwise go without. You can donate just $5 or any amount you choose.
We don’t usually talk about these things here on SBA, which is why today’s message feels different. But with a presence on the internet, I feel it is my duty to inform readers not only about cookies and baking, but that there are ways you can make a difference. Thank you so much for reading this AND for being apart of this year’s cookie palooza.
Let’s talk about cookies!
Just look how soft they are!
I like peanut butter blossoms to be a smaller size so the chocolate kiss candy fits nice and snug in the cute little cookie. One thing I always like to do when making them: stick the baked cookies in the freezer to prevent the chocolate kiss candy from melting. Let me explain. When you take the peanut butter cookies out of the oven, let them cool for about 5-10 minutes. Then press a chocolate kiss candy into the center and immediately stick the baking sheet into the freezer. So make sure you’ve got some room in there! The fridge works too, but the freezer helps the most to prevent any melty problems.
This also helps cool the cookies quicker so you can (immediately hoard them for yourself) share with your family.
And have you tried them with peanut butter cups yet? Omg.
Have fun baking cookies this weekend!Print
Homemade peanut butter blossoms a simple and classic holiday cookie.
- 1 and 1/4 cups (160g) all-purpose flour (spoon & leveled)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick; 115g) unsalted butter, softened to room temperature
- 3/4 cup (150g) granulated sugar, divided*
- 1/2 cup (100g) packed light brown sugar
- 1 large egg, at room temperature
- 3/4 cup (194g) creamy peanut butter
- 1 teaspoon pure vanilla extract
- 24 chocolate kiss candies, unwrapped
- optional: 1/4 cup green sanding sugar and 1/4 cup red sanding sugar
- Whisk the flour, baking soda, and salt together. Set aside.
- Using a hand mixer or a stand mixer fitted with paddle attachment, beat the butter for 1 minute on high speed until creamy. On medium-high speed, beat in 1/4 cup of granulated sugar and the 1/2 cup of brown sugar until completely creamed and smooth, about 2 minutes. Add the egg and beat on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the peanut butter and vanilla extract and mix on high until combined.
- Add the dry ingredients to the wet ingredients and mix on low until combined. Cover and chill the dough for at least 30 minutes in the refrigerator (and up to 1 day). If chilling for longer than a few hours, though, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard and the cookies may not spread much.
- Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside. Also, make sure there is room in your freezer because they will later need to be placed inside to prevent the Kisses from melting on the warm cookies.
- Scoop and roll cookie dough, about 1 Tablespoon of dough each. Roll each ball in the remaining 1/2 cup of sugar and arrange on the baking sheet about 2 inches apart. Bake for 10 minutes or until the tops begin to slightly crack. Remove cookies from the oven and allow to cool for 10 minutes.
- Press a chocolate kiss candy into each cookie on 1 of the baking sheets until it sticks. Place the baking sheet in the freezer so the chocolate does not melt. Remove after 10 minutes in the freezer. Repeat with 2nd baking sheet of cookies.
- Make Ahead Instructions: Cookies stay fresh covered at room temperature for up to 1 week. You can make the cookie dough and chill it in the refrigerator for up to 1 day. Allow to come to room temperature then continue with step 4. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Click here for my tips and tricks on freezing cookie dough.
- Granulated Sugar: You’ll only need 1/4 cup of granulated sugar for the cookie dough and the other 1/2 cup will be for coating in step 5. Or you can use sanding sugar to coat the cookies instead, noted as optional in the ingredient list. If using sanding sugar, you do not need the extra 1/2 cup of granulated sugar.
- Recipe excerpted from Sally’s Candy Addiction cookbook.
Keywords: peanut butter blossoms, peanut butter kiss cookies
This concludes the 2016 cookie palooza! Let’s rewind:
- Red velvet whoopie pies
- Rugelach (King Arthur Flour’s highly rated recipe!)
- Magic 5 cookies, holiday style
- Crisp molasses cookies ♥
- Salted chocolate pistachio shortbread
- Peppermint white chocolate cookies, the most festive
- Seriously fudgy homemade brownies (omg)
- Brown butter sugar cookies
- Maple cinnamon star cookies
Hope you all had as much fun as I did. Which have been your favorites?
This recipe is in partnership with The Great American Milk Drive.