Peanut butter blossoms are a classic cookie that I’m pretty sure 95% of people love. I’ve been a peanut butter blossom fan since I was a child. They’re just good cookies; I mean, if chocolate and peanut butter are involved, what’s not to like?! {Unless you’re allergic to peanut butter and/or chocolate… Then yeah. I guess you wouldn’t like them.}

I’m just now noticing that the tops of my Hershey kisses got a bit burnt. Whoops. Oh well, they still tasted great, and there was no burnt flavor!

I have made peanut butter blossoms many times in my life, and I guess I always assumed that most people probably have a recipe for them. They’re simple enough, right? Yeah, well… When I first made peanut butter blossoms [most likely when I was about fourteen years old], I recall using shortening [aka Crisco] and Bisquick mix. Now, I’m generally not about shaming people for using boxed mixes [I will probably shame you for using Crisco; sorry! ;)], but dude. These 100% from scratch/all real butter cookies are SO much better than whatever whack peanut butter blossoms I was making as a teenager.

These peanut butter blossoms are soft, rich, and bursting with peanut butter. In fact, one person reported that they were “too peanut buttery,” but between you and me, I think that person is cray cray. Peanut butter blossoms are supposed to taste like, well, PEANUT BUTTER. And they’re supposed to be rich, sugary, and delicious. These, my friends, are my favorite peanut butter blossoms. Make them any time. For realz.

Serve them with a glass of cold milk, if you like! It’ll help cut the richness. {Of course, anyone who knows me knows that I never drink cow’s milk by itself… Blech. That glass had chocolate Ovaltine powder added as soon as I was finished taking pictures! Haha.}

// // // // // // // // // // // // // // // // // // // // // // // // // // // // // // // // // // // // // // // // // // // // // 

Peanut Butter Blossoms

Yield: This recipe makes approximately 48 cookies; it’s also super easy to cut in half to make just ~24 cookies. I do that a lot.

Ingredients:

– 2 sticks unsalted butter, softened
– 1 1/2 cups creamy peanut butter [Just use Jif for this; “natural” peanut butters aren’t the best for baking, yo.]
– 1 cup granulated sugar
– 1 cup packed brown sugar
– 2 eggs
– 1 tsp. pure vanilla extract
– 3 1/2 cups flour
– 2 tsp. baking soda
– 1/2 tsp.  salt
– 2 TBS. milk
– 1/2 cup granulated sugar, for rolling
– 2 bags Hershey Kisses (you only need ~48), unwrapped

Instructions: 

1. Preheat the  oven to 375 degrees F.

2. Using a stand mixer [or by hand/with an electric mixer], cream the butter and peanut butter together. Once the

3. Once they’re smooth, add the sugars and cream again for 2-3 minutes.

4. Add in each egg, one a time, and beat the mixture until combined. Stir in the vanilla extract.

5. Next, add in the flour, baking soda, and salt. Mix until just combined [the dough might be a bit crumbly; this is okay], and then add in the milk.

6. Cover the dough and refrigerate it for at least 30 minutes, or up to two days.

7. Roll the cookies into one inch balls, then roll them in the granulated sugar. Lay each cookie on a baking sheet lined with a Silpat or parchment paper; make sure cookies are about one inch apart from each other.

8. Bake at 375 degrees for 5 minutes. Remove the cookies from the oven; press a Hershey kiss down into the middle of each cookie. Return the cookie sheet to the oven, and allow to bake for 2.5 additional minutes. After the second baking, remove the cookies from the oven, and allow to cool completely. Or dig in when they’re warm and melty but not so hot that they’ll burn your mouth. Enjoy!

Recipe from Jessica of How Sweet Eats.

Mmmm… Warm peanut butter blossom. You know how the Hershey kiss gets all melty? That’s the bees knees, man.