Peanut Butter Blossoms.
I think not!
When I set out to start this blog, not only did I want it to contain new recipes I tried, but wanted it to be a recipe catalog of all my favorite and tried and true recipes. This for quick and easy access for me and a place to point all my friends and family for when they called and asked for this recipe or that recipe.
Over the years I have shared many a ‘go to’ recipes, for everything from One Bowl Chocolate Cupcakes to One Bowl Brownies, to my version of Strawberry Spinach Salad, to my Mom’s Lemon Peppered Chicken and her Creamy Fruit Salad.
And until my friend Monica (Lick the Bowl Good) asked for the recipe last week, I realized I had not shared my go to recipe for Peanut Butter Blossoms on the blog.
And yeah, I know. While various versions of this recipe can be found all over the interwebs and is a popular find in church and community cookbooks; this is the recipe I have used and perfected for years and years!
It is a go to and one that never disappoints!
So it’s about time I shared this recipe if not for my own sake to get it off an old, tattered index card; but to add it to my other favorite, go to recipes here on Kitchen Concoctions!
Chewy, peanut buttery, and of course wouldn’t be complete without that lovely, chocolate kiss- Classic Peanut Butter Blossoms!
One Year Ago: Sweet Potato and Turkey Shepherd’s Pie
Years Ago: Bourbon-Molasses
Three Years Ago: Yummy Little Almond Sandwich Cookies
Four Years Ago: Butterscotch
Sweet Potato Cookie Sandwiches
½ cup granulated sugar
½ cup packed brown sugar
½ cup butter, softened
2/3 cup creamy peanut butter
3 tablespoons milk
1 teaspoon vanilla
1 ¾ cup all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1/3 granulated sugar
Approximately 36-40 Chocolate Hershey Kisses, unwrapped
Preheat oven to 375 degrees.
In a large bowl using an electric mixer, cream together ½ cup granulated sugar, brown sugar, butter and peanut butter; mixing until light and fluffy. Slowly add in milk, vanilla and egg; beating until well mixed.
In a separate bowl, sift together all-purpose flour, baking soda and salt. Slowly add flour mixture to peanut butter mixture, beating on low speed until thoroughly combined, scraping sides of bowl as needed.
Place remaining 1/3 cup sugar in a small bowl. Shape cookie dough into one-inch balls. Roll dough balls in sugar to evenly coat. Place dough on an ungreased baking sheet.
Bake for 8-10 minutes or until lightly golden brown. Remove from oven and immediately press one chocolate kiss into the center of each cookie; pressing down until cookie begins to crack around the edges. Place baking sheet back into the oven for an additional 10 seconds. Remove from oven and allow cookies to cool slightly. Remove cookies from baking sheet and finish cooling on a wire rack.
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