These cookies are a classic, timeless recipe and one I always look forward to eating each Christmas. I use my classic peanut butter cookie dough that I used in my Monster Cookies and Peanut Butter Cupcookies, and they come out perfect every time.
We have less than a week until Christmas. How did that happen? I've got all of my shopping done and my credit card is very happy about that. I've got all my cookies made and sent to my coworkers. And I even have two full tins of cookies in the freezer waiting to take home when I go visit my parents tomorrow. The tin is full of my Molasses cookies, Almond Shortbread cookies and of course these peanut butter blossoms.
This cookie is ultra thick and ultra soft and the perfect pillowy setting for a milk chocolate kiss. The best moment to sink your teeth into this cookie is about 10 minutes after you place the hershey kiss in the center. The cookie is still warm and the Kiss is set but so melty when you take a bit.
If you haven't made your cookies yet, or are looking for a last minute one this weekend, I highly recommend this peanut buttery, chocolatey soft and chew cookie. Looking for a couple cookies to make quickly? Make a double batch of this dough and use half of the dough to make our peanut butter cup cookies.
- 1 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter 1 stick, softened
- 3/4 cup creamy peanut butter
- 1/3 cup granulated sugar
- 1/3 cup packed light brown sugar
- 1 egg
- 2 tablespoons milk
- 1 teaspoon vanilla
- extra sugar for rollling
- 24 Hershey Kisses
- Preheat oven to 375 degrees. Place parchment paper on baking sheet and set aside.
- In a medium bowl, whisk together the flour, baking soda and salt and set aside.
- In a large bowl with a stand mixer or electric hand mixer, beat the butter and peanut butter together until well combined, about 2 minutes. Add the granulated sugar and brown sugar and and beat until light and fluffy, at least 3 minutes. Add the egg, milk and vanilla and beat until combined. Turn the mixer on low and add half of the dry ingredients into the wet ingredients and beat slowly until flour is partially incorporated. Turn the mixer up to medium-high and beat until flour is completely incorporated. Add the remaining flour and repeat the process until dough is completely combined. Dough will start to pull away from the bowl and stick to the paddle.
- Using a little less than one tablespoon, shape the dough in one inch balls, roll in bowl of extra sugar and place on baking sheet about 2 inches apart. Bake for 8-10 minutes until slightly golden and edges turn golden brown. Cookies won't spread much.
- When they're done, press the Hershey kisses into the warm cookie right out of the oven. Allow to cool on pan for 3 minutes and transfer to wire rack to cool completely. Hershey kisses will be warm and melted. Allow to cool completely on wire rack until Hershey Kisses are set.
Did you make this recipe?Mention @What_MollyMade or tag #whatmollymade!
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