peanut butter blossoms

granolalola | peanut butter blossoms

So I’m totally back on coffee and cookies. It’s time to admit: I’m a softy for sugar (sounds so much better than sugar addict, doesn’t it?). I made my very first batch ever of peanut butter blossoms on New Years Eve. A few days prior, I was telling Graham that they, along with snowballs, are my favourite Christmastime cookies. But the crazy thing is, I’d never made either before. Maybe it’s because I don’t have a pantry stocked with kisses or somehow I thought snowballs were hard to make (hardly), but whatever the reason, it was time to make this wrong right.

Big mistake. Why? Well, they turned out amazing (of course, for anytime you start out creaming butter and sugar, you simply can’t go wrong), they’re practically bite size (bite size = eat by the handful) and really, is there anything better than the combination of chocolate and peanut butter? I think not. Except maybe a double rainbow or enjoying the view of a double rainbow with coffee and cookies in hand.

granolalola | peanut butter blossoms

I’ve made these cookies now twice in the last two weeks. Once I made them with natural creamy peanut butter and once with a cheaper creamy peanut butter, like Jif. Both batches? Amazing. It seems I’ve come across many baking recipes that specify never to use natural peanut butter, but I always do in all my cakes and cookies, and the outcome has always yielded superbly tasty treats. So go on and use whatever peanut butter you have on hand.

You’ll be happy to know that a bag of Hershey Kisses will provide a good three afternoons of baking, or three good sized batches of blossoms (with at least two dozen in each)… whichever comes first.

And finally, I don’t have to tell you that these pair wonderfully with a freshly brewed cup of coffee, now do I?

granolalola | peanut butter blossoms

Peanut Butter Blossoms
Recipe adapted from various sources
Makes about 30 cookies (depending on size)

3/4 cup granulated sugar + more for rolling cookies in
1 tablespoon molasses
1/2 cup creamy peanut butter
1/2 cup unsalted butter (8 tablespoons), room temperature
1 egg, at room temperature
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
30 Hershey Kisses (or more or less depending on the size of cookies)

Preheat oven to 375°. Line two cookie sheets with parchment or Silpats.

In a medium-sized bowl, whisk together flour, baking soda and salt. Set aside.

Pour about 1/3 cup granulated sugar into a small bowl (for rolling cookie dough balls in) and set aside.

Unwrap desired amount of Hershey Kisses and have at the ready. (Alternatively, you can see how many dough balls you end up with and unwrap Kisses when cookies are baking in the oven.)

Combine sugar, molasses, peanut butter and butter in a mixing bowl. Using the paddle attachment, beat on medium speed until well combined. Add egg and vanilla and beat well. Lower mixer to slowest setting and gradually add in flour mixture. Beat just until combined. Scrape down with a spatula if needed, and use a large spoon or spatula to mix in any of the remaining flour bits at bottom of mixing bowl.

Scoop out cookie dough by the tablespoon and using your hands, roll into balls. Drop balls into bowl with granulated sugar and toss to coat. Set dough balls 1 1/2-inches apart and bake for 10 minutes. Take cookies out of the oven and immediately press a Kiss into the center of each ball. Cookies will crack a bit. Let cookies cool completely then store in airtight containers.

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