A few years back I went to a holiday cookie exchange with some girls from my college sorority. What was amusing about this particular cookie exchange was that the majority of the attendees brought one of two cookies: Chocolate-Oatmeal No-Bake Cookies and Peanut Butter Blossoms. The No-Bake Cookies were new to me, but the Peanut Butter Blossoms were something that had been a common staple on my family’s holiday cookie plate since I was a kid. I was amazed at how many different variations there were: Crunchy Blossoms, Blossoms with whole wheat flour, Blossoms with no flour, etc. As fun as these variations were, I couldn’t help but long for MY Peanut Butter Blossoms, the ones that were standard in my family.
Fast forward several years and I’m in my parents’ kitchen putting the final touches on the holiday baking, including the aforementioned Peanut Butter Blossoms. I was so determined to find our exact recipe that I went through no fewer than three dozen small Betty Crocker cookbooks (the kind you find at the grocery store checkout) in my parents’ kitchen before finally resorting to the internet. The following recipe is still pretty close to, if not exactly, the real thing. I may have discovered more “gourmet” Christmas cookie recipes over the year but I find I keep drifting back to simple fare like this.
Yields 7 dozen cookies
Adapted from Betty Crocker
Ingredients:
-1/2 cup granulated sugar
-1 cup packed brown sugar
-1 cup creamy peanut butter
-1 cup shortening (I use Spectrum Shortening)
-2 eggs
-3 cups all-purpose flour
-1 1/2 teaspoons baking soda
-1 teaspoon baking powder
-Additional granulated sugar (about 1/4 cup)
-About 7 dozen Hershey’s Kisses, unwrapped
Method:
Preheat your oven to 375 degrees F. In a large bowl, beat 1/2 cup granulated sugar, the brown sugar, peanut butter, shortening and eggs with an electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and baking powder.
Shape dough into 1-inch balls; roll in additional granulated sugar. Place about 2 inches apart on an ungreased cookie sheet.
Bake 8 to 10 minutes or until edges are light brown. Immediately press a Hershey’s Kiss into the center of each cookie. Remove from cookie sheet to wire rack.
Happy holidays everyone!
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Delicious cookies! Happy holidays and congrats on winning the Chavrie’s contest!
A true classic. I’ve made and enjoyed these since I was a kid. They never cease to make me smile.
I don’t have any traditions like this in my family. Maybe I’ll create my own one day
Merry Christmas, Kelly!!
I have never made these, but I always enjoy them when someone serves them (or I get ‘em in a cookie swap!) . . . yours look beautiful.
Have a great holiday, and happy new year!
Yep, I’ll take simple cookies over gourmet cookies any day! Thank you for the snowy nose photo, it’s beyond cute! Happy holidays to you too!
These are the best cookies ever…It’s got love, kiss, chocolate, and sweetness, all in one bite!
Merry Christmas!!!!
Merry Christmas!
Such a delicious, classic cookie! Despite the ridiculous amount of baking I’ve done this season, these make me want to whip up just one more batch. Peanut blossoms are practically essential to the holiday season.
a delicious classic, for sure
love the shot of oliver! hope you had a wonderful christmas!!!
Love these cookies!
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Hello
Wow I like this recipe’s name ‘Peanut butter blossoms’.I have already made these cookies which you have given and its taste is very good.Thank you very much for giving such tasty recipe to us.
Such a classic recipe & I love how every family has their own little twist–so glad your Christmas turned out great–MN definitely got dumped with its share of snow that’s for sure
Happy New Year!!