This holiday season’s star cookie is the Peanut-Butter Blossom Cookie. I decided to enlist my two young neighbors (ages eight and ten) to help me decide what kind of cookie to showcase. After much deliberation on their part, they finally came to the conclusion that Peanut-Butter Blossom Cookies looked like a yummy treat that is simple and fun to make. They could not have been more correct. These cookies are not your average holiday sugar-cookie. Recipe from NYT Cooking, the peanut-butter gives them some much-needed flair, and the Hershey’s kiss is an adorable addition to the treat. If you are looking for something fun to do with a younger sibling, or simply a treat to whip up for your family, look no further!
Ready In: 35 Minutes
Yield: Two Dozen Cookies
- 1 ¾ Cups All-Purpose Flour
- 1 Teaspoon Baking Soda
- ½ Teaspoon Salt
- 1 Stick of Butter, Room Temperature
- ½ Cup Smooth Peanut-Butter
- ½ Cup Granulated Sugar + More for Rolling
- ½ Cup of Light Brown Sugar
- 1 Large Egg
- 1 Tablespoon Milk
- 1 Teaspoon Vanilla Extract
- 3 Packages of Hershey’s Kisses (Foil Removed)
- Sift together flour, baking soda, and salt; set aside.
- Using an electric mixer, cream together butter, peanut-butter, ½ cup of granulated sugar, and light brown sugar.
- Add egg, milk, and vanilla; beat until well blended.
- Gradually add flour mixture, mixing thoroughly.
- Refrigerate for 1 hour.
- Preheat oven to 375 degrees.
- Spray and line a cookie sheet and set aside.
- Roll dough into 1-inch balls.
- Roll cookies in sugar and place 2 inches apart on cookie sheet.
- Bake until very light brown and puffed, 6 to 8 minutes.
- Remove sheet from oven and lightly press a candy kiss into center of each cookie, allowing it to crack slightly.
- Return to oven until light golden brown, 2 to 3 minutes.
- Remove from oven and cool completely.
- Store in an airtight container.
Check out Sydney’s full cooking video on the @mhsheadlight Instagram page!