{"id":13824,"date":"2020-11-18T14:32:23","date_gmt":"2020-11-18T21:32:23","guid":{"rendered":"https:\/\/icecreaminspiration.com\/?p=13824"},"modified":"2020-11-18T14:32:23","modified_gmt":"2020-11-18T21:32:23","slug":"peanut-butter-blossoms","status":"publish","type":"post","link":"https:\/\/icecreaminspiration.com\/peanut-butter-blossoms\/","title":{"rendered":"Peanut Butter Blossoms"},"content":{"rendered":"

Peanut Butter Blossoms are the most popular Christmas cookie! These cookies are fun to make with kids and are always welcomed for cookie exchanges! These are fantastic cookies for peanut butter lovers and chocolate lovers alike!<\/p>\n

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My daughter Kate wants me to let you know she helped make these cookies. And not just the fun part where you unwrap the Hershey’s Kiss and gently press it into the middle of a warm cookie. She rolled these between her hands to make perfect little balls, and then rolled them in sugar for the perfect cookie texture.<\/p>\n

I did some research on the internet to find out what the most popular Christmas cookie was, and these Peanut Butter Blossoms came out on top! (If you happen to be looking for some other Christmas cookie recipes, these two are EXTREMELY POPULAR: White Chocolate Candy Cane Drop Cookies<\/a>, and Chocolate Orange Cookies<\/a>.)<\/p>\n

But back to our Peanut Butter Blossoms.<\/p>\n

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How to Make Peanut Butter Blossoms<\/h2>\n

There are lots of recipes for peanut butter cookies<\/a>, but peanut butter cookies come in all different textures. Some are hard and crumbly. Some are soft, but flat. For this recipe, you need a soft, fluffy peanut butter cookie so you can sink a Hershey’s Kiss into the top and make those marvelous cracks these cookies are famous for.<\/p>\n

First, you’ll mix up the dough. It will be pretty stiff, but we need it to really hold together and be able to withstand some hand-rolling. That’s why we’re going to chill the dough for half an hour or longer.<\/p>\n

Once the dough is chilled a little, use a small cookie scoop to portion out the dough. Then pick up each scoop of dough and gently roll it between the palms of your hands so you smooth down any rough edges.<\/p>\n

Now toss each ball of dough into a bowl of granulated sugar and roll it around until it’s all covered. (I tried this with raw turbinado sugar because I thought it would look cool. It did not. Please just stick to regular granulated sugar).<\/p>\n

Then you’re going to bake these babies at 375 degrees F. The slightly-higher-than-normal oven temperature makes it so these cookies puff up quickly, but stay soft in the center.<\/p>\n

Once you remove the cookies from the oven, wait about two minutes, and then press a Hershey’s Kiss in the center. Remove from the baking sheets and place on wire racks. Otherwise, the heat of the sheets will melt the Hershey’s Kisses. <\/p>\n

P.S. I tried using Hershey’s Hugs, because I wanted to be all fancy, but they melted and became sad puddles in the center of the cookies. If you use any type of white chocolate, wait until the cookies have cooled more before pressing them in the center).<\/p>\n

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This recipe adapted from Peanut Butter Blossoms on Foodtasia<\/a>.<\/p>\n