There’s something magical about this time of year. The lights go up, the music gets festive. , and suddenly my kitchen becomes the coziest place in our home. If you’ve been around here for a minute, you know December in our home basically smells like sugar, butter, and whatever cookie we are whipping up.
This week, we’re revisiting a Gall family tired and true classic peanut butter blossoms. I shared this recipe last year, and they were such a hit that we had to bring them back. Now, I know what you’re thinking:
Peanut butter blossoms? Aren’t they all the same?
Nope. Not even close.
I’m sharing my secret, it’s all in the creaming. When you mix your butter and sugars for a full five minutes, something magical happens. The mixture gets fluffy, light, and gives you a bakery style texture that makes people assume you suddenly became a professional. Don’t believe me? Try it and watch how fast these disappear from the cooling rack.
Peanut Butter Blossoms
Ingredients
- 3 cups flour
- 2 tsp baking powder
- 1 tsp salt
- 1 cup softened butter
- 1 cup brown sugar
- 1 cup peanut butter
- 1/2 cup white sugar
- 2 eggs
- 2 tsp vanilla
- ~80 unwrapped Hershey’s Kisses
Directions
- In a mixer, combine the butter, brown sugar, white sugar, and peanut butter.
Let it go for about 5 minutes until the mixture becomes pale and fluffy, this is the magic step. - Add in the eggs and vanilla and mix until combined.
- Slowly add the flour, baking powder, and salt. Mix until a soft dough forms.
- Roll the dough into tablespoon-sized balls, then roll each ball in sugar.
- Place on a baking sheet and bake at 350°F for 8–10 minutes, or until the edges are set but not browned.
- As soon as they come out of the oven, press a Hershey’s Kiss onto each cookie while they’re still warm and soft.
- Let them cool (or don’t, I don’t judge).
Whether you’re baking for a cookie swap, Santa, or just because Tuesdays in December call for cookies, these blossoms will absolutely earn a spot on your yearly
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