There’s always a first time for everything. I mean really, everything! Whether it be cooking up an exotic meal for the first time, riding the bicycle as a little kid, going to Disneyland with your loved ones, or in my case baking some delicious peanut butter blossom cookies.
Mmmmm these turned out heavenly and I don’t think I’ve ever succeeded 100% on a cookie recipe from the get-go (at least in my opinion).
These delicious blossoms are somewhat of a rendition of my most treasured and well-kept secret of a recipe that I’ve worked on for 3 years.
I’ve been debating whether or not I should share that treasured recipe with others, but something tells me that it’s too good to keep to myself. But for now, I will grace you with the lovely peanut butter blossom recipe that I created today.
I am certainly hoping that my bros and sis at church love them because they were my inspiration for baking these today. At least I know that Greg loved them, hehe. And as usual, he had a bunch load of raw cookie dough.
Some things never change!
Peanut Butter Blossoms with a Kiss
Makes approximately 16-18 servings depending on size. I made them into large cookies, but you can make them smaller like the traditional cookies, which would rend almost double the amount!
- 2 C all-purpose white flour
- 1/4 tsp baking soda
- 1/2 teaspoon sea salt
- 3/4 C unsalted butter, softened (I used Earth Balance)
- 1/2 C natural unsweetened peanut butter
- 1 C brown sugar
- 1 TBSP pudding powder (Vanilla or chocolate)
- 1 TBSP vanilla extract
- 1 whole egg+1 egg yolk
- Hershey Kisses chocolate (as many as you need)
- Preheat your oven to 325 F degrees. Have a large cookie sheet ready to go.
- In a medium bowl, stir together the flour, baking soda, salt, and pudding powder. In a separate large bowl or in a mixer, cream together the soft butter, peanut butter, and brown sugar. When it’s nice and creamy, you may add the vanilla and eggs and beat until well incorporated.
- Add the dry mixture into the liquids and mix together with a wooden spoon. It is best not to use a beater because it will make the dough very tough.
- Grab about a golf ball size dough (or smaller) and lay it on a cookie sheet. Slightly flatten it with the palm of your hand and keep the cookies about 1 inch apart. Finally, gently press a Hershey Kiss in the middle and bake for approximately 14-17 minutes. Once they’re baked, let them cool on the cookie sheet for 5 minutes. Transfer onto wire racks.
***Note: The baking time and “style” may differ as with any other recipe, depending on the cookie sheet that you use. Ever since I attended the cupcake class, I have been using the baking pans with light colors to them instead of the usual dark ones. The lighter the color, the less likely that you will get a burnt or unevenly cooked product.***
They were so dense yet fluffy at the same time! The best thing about them is that the middle is soft and moist while the edges are nice and crisp. I’m all about the edge!
Hope you have a lovely weekend, and happy early Father’s Day to all your fathers and father figures out there!
What’s your favorite cookie? And which style do you prefer (crispy, fat, chewy)?
What recipes have you loved lately, or tried to tackle?