I was at Costco the other week when CL saw a box mix for peanut butter blossom cookies and wanted to buy it while gushing how they’re his favorites. Two thoughts came to mind. 1. How am I only finding out these are one of his favorite cookies NOW and 2. There will be no box mix baking in my kitchen, thank you! I promised I’d bake them for him from scratch and that’s exactly what I did this past weekend. And the cookies came out perfectly and were a huge hit CL and his coworkers so I wanted to share the recipe.
Some things to note.
This peanut butter blossoms recipe makes a ton of cookies (I had more than 48 cookies at the end. This isn’t a bad thing 🙂 ). Also, I found that the very last bit of my batter was runnier than the first few batches, resulting in flatter, not so cute cookies. It’s unclear if this is due to a warm kitchen or if I didn’t stir the flour well enough all the way through. If you’re going to make this, I recommend making sure the flour is distributed evenly in the batter and refrigerating the batter in between bakes. For this round, I wanted to keep it classic and stuck with milk chocolate Kisses, but I definitely think these cookies will be wonderful with other types of Kisses or chocolates on top. Finally, these cookies bake quickly. Exactly eight minutes in the oven was plenty time for me. The bottoms were a really light gold color and the tops were slightly cracked and puffed up.
- 1 cup unsalted butter, softened
- 1 cup smooth peanut butter
- 1 cup packed light brown sugar
- 1 cup white sugar
- 2 eggs, room temperature
- 1/4 cup milk
- 2 teaspoons vanilla extract
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 cup white sugar for decoration
- 1 (12 ounce) bag milk chocolate candy kisses, unwrapped
- Preheat oven to 375 degrees F (190 degrees C). Line cookie sheet with aluminum foil or parchment paper for easy clean up!
- In a large bowl, cream together the butter, peanut butter, brown sugar, and 1 cup white sugar until smooth.
- Beat in the eggs one at a time, then stir in the milk and vanilla.
- In a separate medium-sized bowl, combine the flour, baking soda, and salt; stir into the peanut butter mixture until well blended.
- Roll tablespoonfuls of dough into balls with your hands, and roll in remaining white sugar.
- Place cookies 1/2 inch apart on the prepared cookie sheets.
- Bake for ~8 minutes in the preheated oven. Keep an eye on them.
- Remove from oven, and immediately and gently press a chocolate kiss into the center of each cookie.
- Put the cookies back into the oven for 1 more minute to allow the chocolate to melt every so slightly.
- Allow to cool completely; the kiss will harden as it cools. Be patient here, otherwise you will have squished and smeared chocolates, which will result in ugly, but still delicious cookies!
This was slightly adapted from this tried and true AllRecipes recipe.