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?
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!
Makes 7 dozen
1/2 cup granulated sugar
1 cup packed brown sugar
1 cup creamy peanut butter
1 cup butter or margarine, softened
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.