As your kitchen fills with the sweet scent of these Peanut Butter Blossoms, take a moment to savor the magic! These cookies aren’t just a recipe, they’re a little piece of holiday nostalgia!
Share them with your favorite people, savor them by the fireplace, or dunk them in a glass of milk – the choice is yours. Here’s to making memories, one batch of warm, homemade goodness at a time.
Happy baking, friends! May your holidays be filled with the simple joys of comfort and cookies!
Homemade Peanut Butter Blossoms:
• 1 3/4 cups all-purpose flour
• 1/2 tsp sea salt
• 1 tsp baking soda
• 1/2 cup softened salted butter
• 1/2 cup brown sugar
• 1/2 cup cane sugar
• 1/2 cup peanut butter
• 1 egg
• 2 tbsp milk
• About 24 Hershey’s Kiss candies, unwrapped
Instructions:
1.Whip together the softened butter, peanut butter, light brown sugar, and cane sugar until light and fluffy.
2. Add the egg and milk, mixing to combine.
3.Gradually add in half of the dry ingredients, scraping down the sides as you mix.
4. Incorporate the remaining dry ingredients until fully combined.
5. Place the dough in a clean bowl and chill for at least 1 hour.
6. Preheat the oven to 375°.
7. Scoop the chilled dough into 1 tbsp sized balls, coat them in more cane sugar, and place on a baking sheet spaced 1-2 inches apart.
8. Bake for 10-12 minutes, remove from the oven, and press one Hershey’s Kiss into the center of each cookie.
9. Bake for an additional 2-3 minutes until the edges of the cookies are golden brown.
10. Store in an airtight container for up to a week.
