So I know I’ve been on a little bit of cookie craze lately but I swear this is the last cookie recipe. For a while at least. Or just a couple days.
Anyways, I’m not that big of a fan of peanut butter but with Hershey’s milk chocolate mixed in, I could be a fan of anything. Also, these cookies are just completely adorable with their ‘cherry on top’ look. It’s like a fashion show for cookies and they’re the headliner!
Before I get to carried away though, like many of my other recipes, this one has a story. Similar to my earthquake cookies, this is another passed down recipe but I gave it a couple changes. So originally I got this from my great aunt but I wasn’t a huge fan of it because it used all types of weird things that were unneeded. I was also pretty skeptical for peanut butter isn’t my favorite product especially in desserts but I managed to love it with a couple tweaks and additions. First, I toned down the sugar level. I’m not one for overly sweet treats and neither is most of my family. Then, I rolled it in sugar. Weird right? Considering I just said that I decreased the sugar. Nonetheless, I found that rolling it in sugar gave it a delectable outer crust that nobody can resist and it didn’t make the cookies overly sweet. Lastly, I changed a couple ingredients. The main ingredient that I changed was the cake flour that my aunt used because the cookies don’t have a high amount of sugar in them so I found it pretty useless. Additionally, cake flour helps cakes rise and become fluffier but the cookies still turn out very fluffy and light without it. Now instead of cake flour, I use all-purpose flour (my go to). However, more recently I found that replacing around 25% of the regular flour in most recipes with coconut flour adds a certain amount of sweetness and just makes most recipes 10 times better. Using coconut flour also allows me to take away some sugar from the recipe. After all these changes, I ended up with the ultimate peanut butter blossom cookie.
To start them off, preheat your oven to 375 degrees Fahrenheit. Then, in a medium sized bowl sift together the salt, flour, and baking soda. You can set aside that mixture.
With an electric mixer or your muscles of steel (thank you spinach) cream together the butter, peanut butter, granulated sugar, and brown sugar.
This should take about 3 minutes. Afterward, add in the egg, milk, and vanilla. Once fully combined, slowly add in the flour mixture. It’s important to add in the flour mixture in parts to avoid the infamous flour cloud.
If your dough is too soft, refrigerate for one hour before rolling.
Before baking, roll the dough into tablespoon sized balls and roll in granulated sugar. Space them two inches apart on a greased or lined cookie sheet. Bake for 7 minutes. Then, insert the Hershey kisses into each cookie. Bake for 3 minutes.
Then you’ll have delicious peanut butter blossoms that even a peanut butter hater couldn’t hate.
Love, Keana Gindlesperger
Ingredients: -1 Large Egg -1 Tablespoon Whole Milk -1 Teaspoon Vanilla Extract -3 Dozen Hershey's Kisses -1 1/2 Cups All-Purpose Flour -1 Teaspoon Baking Soda -1/2 Teaspoon Salt -1 Stick Butter (8 Tablespoons), room temperature -1/2 Cup Smooth Peanut Butter -1/2 Cup Granulateed Sugar -1/2 Cup Light Brown Sugar
Prep Time: 15 Minutes Overall Time: 25 Minutes Makes 3 Dozen Cookies Directions: Step One: Prep Grease three cookie sheets with vegetable oil or line with wax paper.Preheat oven to 375 degrees farenheit. Step Two: Sift Sift together flour, baking soda, and salt. Step Three: Combine Cream together butter, peanut butter, and sugars. Add in the egg, vanilla, and milk. Add in the flour mixture in 3 parts. If dough is soft, refrigerate for one hour. Step Four: Roll Roll the dough into tablespoon sized balls. Roll in granulated sugar. Step Four: Place Place dough balls two inches apart from each other. Step Five: Bake Bake for 7 minutes or until lightly brown. Remove from oven and press a Hershey kiss into each cookie till they slightly crack. Bake for 3 minutes or until golden brown.