Saturday, November 7, 2009

Peanut Butter Blossoms

It's not a holiday season without cookies.  It just isn't.  Peanut butter blossoms don't have anything particularly holiday-ish about them, but somehow I associate them with this time of year.  They feature the greatest flavor combination of all, chocolate and peanut butter.  I tweaked them slightly to add a hint of nutrition, but some things just can't be taken too far.  These are decadent little fellows, and that's why we make them small.

Pillowy peanut butter cookies providing support to a full-sized, slightly melted Hershey's kiss - it's just that simple.  I experimented with doing half dark chocolate and half milk - they'd also be great with Hugs, or with any of Hershey's other odd kiss formations (so long as it's something that goes with peanut butter - I'd stay away from the mint flavored ones).

Hershey's may not be the best chocolate there is, but this is one way to make it taste absolutely fantastic.

Peanut Butter Blossoms
adapted from the Hershey's kiss package
makes about 4 dozen


1 stick (1/2 cup) unsalted butter
3/4 cup creamy all natural peanut butter
1/3 cup granulated sugar
1/3 cup dark brown sugar
1 egg
2 tablespoons skim milk
1 teaspoon vanilla extract
1 1/2 cups white whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
48 Hershey's kisses, unwrapped (milk, dark, or combination of both)


1.  Heat oven to 375.

2.  Beat butter and peanut butter in a large bowl or stand mixer.  Add both sugars, and beat until fluffy.  Add egg, milk and vanilla; beat well.

3.  In a medium bowl, whisk together flour, baking soda, and salt.  Gradually beat into the mixture from step 2.

4.  Form 1 inch balls of dough and place on two baking sheets.  You should get about 48 cookies.  (I got 45).  Bake 8 to 10 minutes, or until lightly browned.  Remove from oven and immediately press a kiss into each cookie.  The cookies will crack a bit; don't worry!  Remove to a wire rack to cool completely.


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