{Peanut Butter Blossoms}

Peanut Butter Blossoms

Peanut Butter Blossoms are another Christmas baking staple here at our household. They’re easy and delicious–the hardest part is unwrapping all of those Hershey’s Kisses!

Since I couldn’t remember what recipe we had used in the past, I decided to use the standard Betty Crocker cookie exchange version. Now, the recipe said it would make 7 dozen, but Jeff was convinced that there was no way it would come even close to that number, so we decided to make the recipe as stated. And, of course, the recipe really did make 7 dozen cookies…anyone want some peanut butter blossoms?

Peanut Butter Blossoms Dough

For some reason, our peanut butter blossoms were really flat instead of nice and puffy like they normally are. As avid Trader Joe’s shoppers, we used the TJ’s creamy peanut butter instead of a traditional one and I’m wondering if this may have altered the texture or fat content of the cookies in some way. But, they still taste pretty darn good, so I’m happy!

Peanut Butter Blossoms

Peanut Butter Blossoms Recipe

Makes 7 dozen

Print recipe!


1/2 cup granulated sugar

1 cup packed brown sugar

1 cup creamy peanut butter

1 cup butter or margarine, softened

2 eggs

3 cups Gold Medal® all-purpose flour

1 1/2 teaspoons baking soda

1 teaspoon baking powder

Additional granulated sugar (about 2 tablespoons)

About 7 dozen Hershey’s® Kisses® Brand milk chocolates


Heat oven to 375°F. In large bowl, beat 1/2 cup granulated sugar, the brown sugar, peanut butter, butter and eggs with 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 ungreased cookie sheet.

Bake 8 to 10 minutes or until edges are light brown. Immediately press 1 chocolate candy in center of each cookie. Remove from cookie sheet to wire rack.


{Fig, Walnut, and White Chocolate Chip Cookies}

Kadota Figs

This recipe was inspired by a simple walk around the block while visiting my parents last weekend. On the morning of that epic saturday, I joined my parents on their usual morning walk. We were about 1/4 of the way around the neighborhood when my mom noticed a fig tree by the creek, so of course, she picked a fig and proceeded to eat it. Who wouldn’t? Coincidentally, I’ve been wanting to buy figs for months now but am always scared away by their price tag–so when we got back from our walk, we grabbed our reusable bags, hopped on our bikes, and headed back down the street to pick some figs! My parents had just recently purchased a dehydrator, so we decided to dry them once we got back.

Nothing like about $15 worth of figs for free!


Long story short, I’ve had these figs sitting on my counter since last weekend trying to figure out what to do with them and with labor day coming up, I finally decided what better way to celebrate than with some fig cookies! That’s just what you were thinking, right?

These cookies are awesome–the chewiness of the the figs is balanced out by the crunch of the walnuts and white chocolate chips, without being too sweet.


Fig, Walnut, and White Chocolate Chip Cookies Recipe

Makes about 1 dozen

*adapted from http://allrecipes.com/Recipe/white-chocolate-macadamia-nut-cookies-iii/detail.aspx

Print Recipe!


  • 1/2 cup butter, softened
  • 1/4 cup and 2 tablespoons packed light brown sugar
  • 1/4 cup white sugar
  • 1 egg
  • 1/4 teaspoon vanilla extract
  • 1-1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup coarsely chopped walnuts
  • 1/2 cup coarsely chopped white chocolate
  • 1/4 cup coarsely chopped dried kadota figs


Preheat oven to 350 degrees.

In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla and almond extracts. Combine the flour, baking soda, and salt; gradually stir into the creamed mixture. Mix in the walnuts, figs, and white chocolate chips. Drop dough by teaspoonfuls onto ungreased cookie sheets.

Bake for 10 minutes in the preheated oven, or until golden brown.



I still have a few figs left. Any ideas?