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These Peanut Butter Blossom cookies are good. 
Chewy good.
Soft good.
Milk Chocolaty Good.
Crunchy Peanut Buttery Good.
Better than Good.
What am I saying….
They are fantastic!!!!!!!
Heavenly!!!!!!!!!!
Melt in your mouth divine. 
If I could hand one to you, through this screen..
I would!
I most definitely would. 
Just as a way of saying,
Thanks for dropping by today,
and reading this little ol’ blog.

It was awful nice of you. 
 
 
TIP: Before you measure out your peanut butter, spray the inside of your measuring cup with cooking spray. You’ll have less of a mess to clean up after all is said and done. 
1. Combine the butter, peanut butter in your stand mixer or with hand held beaters. Cream them up for about 2 minutes. 
2. Add the brown sugar and eggs. Cream for 3 minutes more. You want to be sure the mixture is light and fluffy. 
3. Add the vanilla and mix until combined.
4. In a medium sized bowl combine the flour, salt, baking soda, and baking powder. 
5. Add the flour mixture to the creamed mixture. Mix until will combined. 
This is a really fluffy dough. It’s not as sturdy as most chocolate chip cookie doughs….do not be alarmed by this. The cookies turn out so soft and heavenly. If your dough is sticking to your hands as you roll it into balls, just spray your hands with a little cooking spray. Problem solved. Heavenly cookies in your near future.
 
6. Roll the dough into balls, then roll them in sugar. Place them on a sprayed cookie sheet.
7. Bake at 350 for about 8 minutes, or until the cookies crack along the tops. Be sure not to over bake. You want the cookies to remain soft and chewy. 
 
7. As soon as you take the cookies out of the oven press a Hershey Kiss into the middle. The bottom of the kiss will melt just enough that once the cookie cools down the kiss will be fastened to the cookie. 
8. Let the cookies finish cooking on the cookie sheet. About 3 minutes should do the trick. Remove them from the sheet and cool on a wire rack. 
 

Peanut Butter Blossom Cookies

Print
Serves: 75-90 cookies
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1 C butter
  • 1 C chunky peanut butter
  • 2 C brown sugar
  • 3 eggs
  • 1 1/2 t vanilla
  • 3 C flour
  • 3/4 t salt
  • 1 1/2 t baking soda
  • 1 t baking powder
  • 1/2 C sugar
  • 1   18.5 oz package Hershey Kisses (this is the medium sized bag)

Instructions

1. Combine the butter, peanut butter in your stand mixer or with hand held beaters. Cream them up for about 2 minutes.
2. Add the brown sugar and eggs. Cream for 3 minutes more. You want to be sure the mixture is light and fluffy.
3. Add the vanilla and mix until combined.
4. In a medium sized bowl combine the flour, salt, baking soda, and baking powder.
5. Add the flour mixture to the creamed mixture. Mix until will combined.
This is a really fluffy dough. It's not as sturdy as most chocolate chip cookie doughs....do not be alarmed by this. The cookies turn out so soft and heavenly. If your dough is sticking to your hands as you roll it into balls, just spray your hands with a little cooking spray. Problem solved. Heavenly cookies in your near future.
6. Roll the dough into balls, then roll them in sugar. Place them on a sprayed cookie sheet.
7. Bake at 350 for about 8 minutes, or until the cookies crack along the tops. Be sure not to over bake. You want the cookies to remain soft and chewy.
7. As soon as you take the cookies out of the oven press a Hershey Kiss into the middle. The bottom of the kiss will melt just enough that once the cookie cools down the kiss will be fastened to the cookie.
8. Let the cookies finish cooking on the cookie sheet. About 3 minutes should do the trick. Remove them from the sheet and cool on a wire rack.

Notes

This recipe makes A LOT of cookies.  The dough freezes well, if you would only like to bake a couple dozen at a time. You could freeze in a storage container, or wrap it in tin foil, or use a few freezer safe Ziploc bags.


Recipe from Jamie Cooks It Up!

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11 Comments

  3. I love when the peanut butter cookie is soft and chewy instead of dry and hard. I can't believe how many cookies this recipe makes, but I'm sure once you make a batch, they're gone before you know it! I always forget how much I enjoy these, thanks for reminding me about them!

    Reply

  4. These cookies are one of my favorites! We make them every Christmas. This post makes me want to rebel now and make them at a non-Christmasy time of year.

    Reply

  5. Jamie, so nice to meet you today! I am looking through your blog and just dying! You are seriously one talented lady, you've got some major skills. I think I need to go make a snack now…

    P.S. I'd love to get together with you again, maybe we will have to get a group together again next week to play.

    Reply

  6. Yummy! Those look absolutely delicious! We'd love for you to share your recipe and images at dishfolio.com!

    Reply

  9. Anonymous,
    The t stand for teaspoon, a T for Tablespoon. Good luck! Hope they turn out well for you!
    ~Jamie

    Reply