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.
I find that the more that I bake the more comfortable I have become in adjusting recipes to my tastes. I found a recipe on Pinterest for Peanut Butter Banana Bread, but was not crazy for her recipe, so I decided to make my own. It is so good! I am going to make this one again, for sure. Make it, it will not disappoint you, even if you do not get everything you listed in your letter to Santa Claus.
Peanut Butter Chocolate Chip Banana Bread
2 C. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1/2 C. butter
2 Tbs. sour cream
1/3 C. creamy peanut butter
1 C. granulated sugar
1 tsp. vanilla
3-4 ripe bananas, mushed, aprox. 1 1/2 C.
1 C. semi-sweet chocolate chips
- Pre-heat oven to 350°.
- Cream the butter, sour cream, and peanut butter. Add in the sugar and cream until fluffy, followed by the eggs and vanilla.
- Sift the dry ingredients together. Add into the mixer, alternating with the bananas, beginning and ending with flour mixture.
- Once everything is incorporated mix in the chocolate chips.
- Pour into 2 greased and floured loaf pans, or 1 loaf pan and some muffins. The batter should reach halfway up the pan. I found that it fully cooks the inside and does not brown too much on the outside when they are not as full. Muffins would be another great way to use this batter.
- Bake for 50-60 minutes, until a toothpick comes out clean.
I love peanut butter. I also love chocolate. This is the best of both worlds in one cookie! I have enjoyed making Ourbestbites.com’s Peanut Butter Sandwich cookies, and will make them again, but I think that rolling the cookies in sugar, and then adding the frosting, is a bit overkill for my personal taste. I love sweet, but they are really sweet. Perhaps it’s a good thing because then I don’t eat too many. My sister, who told me about ourbestbites.com, also told me about melskitchencafe.com, another great cooking website. On this website I found my new favorite Peanut Butter cookie recipe. With both recipes I cut them in half because I honestly do not need 4-5 dozen peanut butter cookies. So here is the recipe, cut in half.
Peanut Butter Chocolate Chip cookies
1/2 C. butter, softened
1 C. smooth peanut butter
3/4 C. firmly packed dark brown sugar (I’m never a fan of light brown sugar)
1/2 C. granulated sugar
1 large egg
3/4 Tbs. milk
3/4 tsp. vanilla
1 1/4 C. all-purpose flour
3/4 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1 C. chocolate chips (or combination of peanut butter and chocolate chips)
- Preheat the oven to 350°.
- Beat together butter and peanut butter.
- Sift together the flour, soda, powder, and salt.
- Add sugar to the mixer and continue to beat with the butter and peanut butter. Add the egg, milk and vanilla.
- Mix in flour mixture, stopping before fully mixed. Add in the chocolate chips and finish mixing.
- Put onto baking sheet and bake 11 minutes. They will puff up so I took them out of the oven after 11 minutes, when they are lightly browned and look done, and lightly press down the tops of the cookies, and bake for another 1-2 minutes to finish cooking the inside.
- Cool on the rack and enjoy!
Adapted from Mel’s Kitchen Cafe