Peanut Blossoms
Recipe from Kelsey Garden
Growing up, my mom made these cookies every holiday season. These cookies literally take me back to childhood and are always a popular request when my siblings travel home for Xmas. Typically these Peanut Blossoms are made with milk chocolate Hershey’s kisses but my mom would always make them with the dark chocolate kisses (they’re way better!). Sometimes I’ve excluded the kisses, but I’ll admit they just don’t taste the same. These peanut butter cookies need to be sealed with a kiss
10-15 mins
10–12 mins
35
What You'll Need
Ingredients
- 1 ¾ cups all-purpose flour
- ¼ cup granulated sugar
- ½ cup brown sugar
- 1 tsp baking soda
- ½ tsp salt
- ½ cup room temp butter (I like grass fed)
- ½ cup peanut butter (I use creamy)
- 2 tbsp whole milk
- 1 tsp pure vanilla extract
- 1 large egg
- 36-48 dark chocolate kisses
Directions
Step 1
Preheat oven to 375℉. Use your Large Oven Pan with Oven Mat or line a cookie sheet with parchment paper.
Step 2
Cream the butter and sugar in your Small Serving Bowl, or a mixing bowl. Add the rest of the ingredients (minus the kisses) to the mixture. Using a stand mixer, mix at low speed until a dough forms. You can also mix by hand, it’ll just take longer.
Step 3
With a cookie scoop or spoon, shape the dough into slightly larger than tsp-size balls and roll between hands before placing on the Oven Mat or parchment paper on your Oven Pan/cookie sheet. Repeat this process with the remaining dough to fill the pan/sheet, allowing a couple inches of space or squares on the Oven Mat between each dough ball.
Step 4
Bake in the oven for 10-12 minutes, depending on your oven, until golden brown. Remove from the oven and while the cookies are still hot top each cookie with a dark chocolate kiss. Press down so the cookie cracks around the edge.
Step 5
Let stand for a few minutes before transferring to your flipped over Oven Rack, or another cooling rack, to fully cool. Definitely eat a cookie while it’s still warm and the kiss is melty!
Step 6
Continue with the remaining dough, repeating steps 3-5. Make sure the cookies are fully cooled before storing so you don’t have a chocolatey kiss mess!
