Peanut Butter Blossoms

These peanut butter blossom cookies were an absolute, no-doubt-about-it, pregnancy craving. Ever since my Mom mentioned making them last week I couldn’t stop thinking about them. I wanted these cookies, I needed these cookies. I would go crazy if I didn’t have them.

And so I made some. It’s probably been ten years since the last time I had a peanut butter blossom and they tasted just the way I remembered. There’s nothing fancy about them, just a peanut butter cookie with a Hershey’s kiss in the middle. But sometimes old standby recipes are exactly what hits the spot.

Peanut Butter Blossoms

Peanut Butter Blossoms

Up until now my pregnancy has been relatively easy and I’ve considered myself very lucky. But now that I’m entering my third trimester I’m starting to feel it. My back hurts. I’m tired. I’m emotional. My back hurts. And… did I mention my back hurts? Ouch.

I’ve been self-medicating with a few doses of Tylenol, nightly baths, and chocolate. While I’ve come to love taking baths, I think it’s the chocolate that’s helping the most. I’m already gaining thirty pounds, what’s a few more? My newly adopted motto is to live it up while I can.

And so I gave in to the craving and baked these cookies just for me and ate nearly the whole batch by myself in two days. It felt so right.

Peanut Butter Blossoms

I have done nothing to alter the recipe here, these cookies are exactly the ones we’ve been enjoying at potlucks and on holiday cookie plates for years. If you’ve got a hankering for peanut butter and chocolate, or need a big sugary hug, these cookies are just the thing.

Hmm.

I think I just talked myself into baking another batch tonight.

Peanut Butter Blossoms

Peanut Butter Blossoms

Yield: 4 dozen cookies

Peanut Butter Blossoms

Ingredients

  • 1/2 cup (113 grams) butter, at room temperature
  • 3/4 cup (185 grams) peanut butter, crunchy or creamy
  • 1/3 cup (75 grams) brown sugar
  • 1/3 cup (80 grams) sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups (250 grams) all-purpose flour
  • 1 teaspoon (2 grams) baking soda
  • 1/2 teaspoon (2 grams) salt
  • 48 Hershey’s kisses, unwrapped
  • About 1/3 cup (75 grams) sugar, for rolling cookies

Instructions

  1. Preheat oven to 375 degrees F. Line a sheet pan with parchment paper.
  2. In the bowl of a stand mixer fitted with a paddle attachment, combine the butter, peanut butter, brown sugar, and sugar. Beat together on medium high speed until light and creamy, about 4-5 minutes, scraping down the bowl as necessary. Add the egg and vanilla and mix until combined.
  3. Add the flour, baking soda, and salt and mix until just combined. Roll dough by the tablespoon into a ball and roll the ball in sugar until it is coated completely. Place on the prepared sheet pan about 2 inches apart.
  4. Bake until cookies are beginning to crack on the surface and the bottoms just begin to brown, about 10 minutes. Immediately after removing cookies from the oven, place a Hershey’s kiss in the center of each cookie, pressing it down gently. Let sit on the pan for a few minutes before transferring to a wire rack to cool completely.
  5. Store cookies in an air tight container at room temperature for up to 3 days.

Adapted from Hershey's.

http://www.completelydelicious.com/2012/01/peanut-butter-blossoms.html

You may also like these posts:


Keep in touch! Subscribe to Completely Delicious and follow me on Twitter, Facebook, Pinterest and Instagram.

This page contains affiliate links, which provide me a small percentage of all purchases made through them.

 

7 Responses to Peanut Butter Blossoms

  1. Wow, Annalise! I had no idea you were pregnant, and I’m not sure how I missed that. Congratulations! I am so truly excited for you. As far these cookies go, they look awesome. I have, for some reason (and that reason isn’t pregnancy) been eating peanut butter by the spoonful lately, which isn’t like me. I may have to make these! xo

  2. Priya says:

    Wat a super gorgeous and pretty looking peanut butter blossoms..

  3. Renee says:

    My mom made these when I was a kid. These are going on my must make list.

  4. I was thinking about these all day yesterday because of National Peanut Butter Day! It was funny to see them on foodgawker today because I also haven’t thought about these in years. I am definitely going to have to make some this weekend!

  5. Silke says:

    They taste soooo good!!! I usually use dark chocolate instead of the milk chocolate… I realize that the dark ones are gone first!

  6. A delicious classic. I’m thinking I’d like eating this in a hot bath.

  7. sally says:

    hi annalise! i just stumbled upon your blog. everything looks amazing! i made peanut butter sweethearts recently but subbed chocolate hearts for the hershey kisses. yours look perfect! :)

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Looking for something?

Use the form below to search the site:


Still not finding what you're looking for? Drop a comment on a post, search my recipe index, or contact me! Recipe Index | Contact