Peanut Butter Blossoms

What’s Up, Hungry People

Possibly the most classic Christmas cookie, aside from Gingerbread men and decorated sugar cookies, is the peanut butter blossom.

This is my modified version of it—turns out if you don’t have Hershey’s Kisses, you can totally still make them! I was halfway through making the cookies before I realized I forgot to buy chocolate Kisses.

I just so happened to have chocolate buttons, also known as chocolate melts, in my pantry that worked out just as well. And even though they don’t look particularly traditional, they tasted just the same. I kind of like the ‘sleek’ look of an old favorite.

Here’s What You Need

• Flour: Forms the base of the dough, giving structure to the cookies.
• Sugar: Adds sweetness and helps with browning.
• Brown Sugar: Adds moisture and a rich, caramel-like flavor.
• Peanut Butter: Gives that classic peanut butter taste and texture.
• Butter: Adds richness and helps with the creamy texture.
• Egg: Binds the ingredients together and helps the cookies rise.
• Baking Soda: Helps the cookies rise and become fluffy.
• Baking Powder: Works with baking soda for additional leavening.
• Salt: Enhances the flavors of all the other ingredients.
• Chocolate Buttons or Kisses: The signature topping that adds a burst of chocolate.

Let’s Cook

First things first, preheat your oven to 375°F. In the large bowl of a stand mixer, beat the sugar, brown sugar, and butter until they’re light and fluffy. This should take about 3-5 minutes. Don’t rush this step; we want that mixture to be as airy as a cloud.

Once that’s done, add the peanut butter and egg, and keep beating until everything is smooth. It’s like making peanut butter clouds—dreamy, right?

Making the Dough

Next, sift in the flour, baking powder, baking soda, and salt. If you’re like me and sometimes skip the sifting, just give everything a good whisk in a separate bowl before adding it in. Mix until a soft dough forms. You’ll know it’s ready when it pulls away from the sides of the bowl.

Rolling and Baking

Now, measure out about 2 tablespoons of dough and roll them into balls. If you want perfectly sized cookies, use a cookie scoop—trust me, it makes life easier.

In a small bowl filled with sugar, roll the dough balls until they’re fully coated. Place them on a baking sheet lined with silicone mats or parchment paper, about two inches apart. Bake for 8-10 minutes, or until they’re just starting to turn golden brown.

Finishing Touch

Once the cookies are out of the oven, immediately press a chocolate button or kiss into the center of each one. The heat will slightly melt the chocolate, helping it stick perfectly. Let the cookies sit on the baking sheet for a few minutes before transferring them to a wire rack to finish cooling.

Troubleshooting and Tips

• Perfect Texture: If your cookies are too dry, try adding an extra tablespoon of peanut butter. It helps keep the dough moist.
• Even Baking: Rotate your baking sheet halfway through baking. This ensures all cookies bake evenly.
• Storage: Store these cookies in an airtight container. They’ll stay fresh for about a week—if they last that long!
• Mix It Up: If you can’t find chocolate buttons or kisses, use mini peanut butter cups or even a square of dark chocolate. Get creative!
• Freezing: These cookies freeze well. Just roll the dough into balls, freeze on a baking sheet, then transfer to a freezer bag. Bake straight from the freezer, adding a couple of extra minutes to the baking time.

So there you have it, a new take on a holiday classic. Peanut butter blossoms are always a hit, and this version with chocolate buttons is just as tasty. Whether you use traditional Kisses or get creative with your chocolate toppings, these cookies will bring joy to any cookie platter. Enjoy baking and sharing these treats with your loved ones. Happy holidays and happy baking, Hungry People!

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