Peanut Blossom Cookies

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Nothing welcomes in the holiday season quite like Peanut Blossom cookies. I have finally perfected the art of cooking these finicky cookies, since you have to make sure they are mostly cooked before placing the kiss on top, but not under-cooked or over-cooked. I remember well the year that I burnt the whole first batch. I will admit that I was so upset that I actually flipped a few of them behind the refrigerator. Thankfully I have not had the need to become violent with my cookies since that unfortunate incident, since figuring out the tricks to cooking them just right. One of the main cookie cooking tips that I have is to place the cookie sheet onto a hot pizza stone for baking, along with the cookies being placed onto parchment paper. For this batch my husband had  purchased the dark chocolate Hershey’s kiss and after using them I doubt I can go back to making these with milk chocolate kisses. I do not like milk chocolate as a general rule, and these dark chocolate kisses add a bit more zing to an already delicious cookie. I also added another scoopful of peanut butter to amp up the peanut buttery taste. 

Peanut Blossom Cookies

1/4 C. lard

1/4 C. butter

1/2 C. + 2 Tbs. creamy peanut butter 

1/2 C. sugar

1/2 C. brown sugar

1 tsp. vanilla extract

1 large egg

1 1/3 C. all-purpose flour

1/2 tsp. salt

1 tsp. baking soda

1 bag dark chocolate Hershey’s Kisses

  • Preheat the oven to 375°.
  • Cream together the butter, lard, and peanut butter. If not using lard replace with 1/4 C. butter. Add in the sugars, vanilla, and egg, creaming for a couple of minutes on lower speed.
  • Sift together the dry ingredients. Add slowly to the mixture in the mixer. 
  • Once the batter is made roll into small balls, aprox. 2″, and roll in extra granulated sugar. Place the round ball onto the parchment paper on the cookie sheet. 
  • Bake the cookies for 8 minutes, until almost cooked all the way, and remove from the oven. Push a Hershey kiss into the center of each cookie, and bake for another 1.5-2 minutes. 

My sister gave me her recipe, which I have adapted, though I am not sure where she got it from.