It’s only been a week but it feels like forever since I wrote my last blog post. I simultaneously love and hate how busy the holiday season is.
This weekend was full of Christmasy activities. Friday night I attended my third annual cookie party with my girlfriends, and it was a blast as usual. This year we made peanut butter blossoms. Our cookie choice seems to get increasingly simpler every year since we’re more concerned with catching up and playing games and drinking than the actual cookies 😉
Since peanut butter blossoms are pretty basic, I’m not going to go into how to make them. Instead, we were chatting about how you could take peanut butter blossoms up a notch and make ’em a little more special (and tasty), so I’ll share some of our ideas!
Take peanut butter blossoms from basic to bomb:
- Sprinkle your cookies with sea salt after the kiss begins to soften
- Press a pretzel into the cookie before you add the kiss on top
- Dip the kiss part of the cookie into crushed pretzels or crushed peanuts while it’s still warm
- Swap a basic kiss out for a caramel-filled kiss, a rolo, or a mini peanut butter cup
- Drizzle melted peanut butter, caramel, or chocolate over the entire cookie for a pretty look and additional flavor
- Create colorful cookies by adding food coloring to the dough
- Top with colored sugar or sprinkles
- Add green royal icing to the kiss and top with a star to create a Christmas tree
There are tons of recipes for peanut butter blossoms out there, but I highly recommend the recipe from Hershey’s:
48 Hershey’s kisses
1/2 cup shortening
3/4 cup peanut butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
2 tablespoons milk
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup additional granulated sugar for rolling
Heat oven to 375°F. Remove wrappers from chocolates.
Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.
Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.
Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. Makes 48 cookies.
Let me know how you make YOUR peanut butter blossoms, and follow me on Instagram @beginnerbakes for more baking inspiration xo