I love the combination of chocolate and peanut butter. I like both separately just fine, but together, it’s something I can’t resist. So when I saw these Peanut Butter Blossoms on a cookie advent calendar, two thoughts came to mind:
Thought #1. Those look delicious and I must make them immediately.
Thought #2. I would like to meet the ambitious baker who has actually completed a cookie advent calendar and baked cookies each day in December leading up to Christmas. I planned it all out: we would bond instantly over our mutual love of holiday baked goods and I could help “test” the recipes (everyone knows calories don’t count in December). It’s a win win for both parties.
So, if you know of someone who has completed a cookie advent calendar, please share!
Until then, I’ll have to settle for testing recipes on my own.
Peanut Butter Blossoms
- 1½ cups flour (I used whole wheat flour)
- 1 tsp salt
- ½ tsp baking soda
- ½ cup peanut butter
- 1 stick unsalted butter
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 egg
- About 35 Hershey’s Kisses
Pre-heat oven to 375 °F. Mix together the flour, salt, and baking soda. Set aside.
In another mixing bowl, beat the peanut butter and butter until smooth, about 2-3 minutes. Add the sugar and brown sugar and beat to combine. Then add the egg and beat until completely combined. Slowly add in the flour mixture and beat until the flour has been incorporated and the dough forms.
Roll the dough into 1-inch balls and place on baking sheet. Use your fingers or the back of spoon and lightly push down on each ball to flatten just a little bit and to form a small indentation for the Hershey’s Kiss.
Bake for 10 minutes and remove from oven. Quickly place an unwrapped Hershey’s Kiss in the middle of each cookie and place back in the oven. Bake for 2 more minutes. Remove from oven and allow to cool before enjoying.