Thursday, January 7, 2016

Peanut Butter Blossoms

This is one of my favorite holiday cookies! We all know I'm a choco-holic but adding peanut butter to chocolate? I am done for. Most people use Hershey's Kisses on top when they come out of the oven. I myself don't like trying to deal with the "points" that are still on top and think that adding milk or dark chocolate "wafers" makes them easier to eat, store and they still look amazing!


1/2 c. brown sugar
1/4 c. sugar (plus more to roll in)
1 stick butter, softened
1/2 c. peanut butter (I like using creamy or chunky)
1 egg
1 tsp. vanilla
1 1/2 c. flour
3/4 tsp. baking soda
1 tsp. salt
3 dozen (roughly) chocolate pieces of your choice (I used milk chocolate wafers)

Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper and set aside. In an electric mixer, beat the butter, sugars, peanut butter and vanilla together until a paste forms. Add in the egg until well incorporated. Add the flour, baking soda and salt on a medium low speed until the dough starts to pull apart from the sides of the mixing bowl.

Pour about 1/4 cup of sugar onto a plate and evenly spread out. Roll the cookie dough into 1 inch balls and roll in the sugar. Place 2 inches apart onto the prepared baking sheet. (I like to roll all of the balls while the first batch is cooking, cover them in sugar and then place them on a plate to wait to be baked into the oven. To me it is more efficient.)

Bake for 8-10 minutes until the bottom is golden brown. After removing from the oven, immediately place a chocolate piece on top, so that the chocolate will melt as the cookie cools and stick to the top. Let cool on a wire rack until the chocolate is fully hardened again before storing or serving (although make sure to sneak one while the chocolate is still gooey, and prepare for it to be a delicious mess!).

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