Peanut Butter Blossoms are my all time, absolute favorite cookie. Of all the thousands and thousands of kinds of cookies out there, I would choose these. Hands down. So, when it came down to picking a cookie recipe to make and send for the Great Food Blogger Cookie Swap, it was a pretty easy choice for me.
What is the Great Food Blogger Cookie Swap, you ask? Hosted by Lindsay, at Love & Olive Oil, and Julie, of The Little Kitchen, hundreds of food bloggers get matched up and each make 3 dozen cookies to send to other food bloggers, and in turn, receive 3 dozen cookies from different bloggers. Each blogger in the swap made a donation to Cookies for Kids Cancer, an organization that is committed to funding new therapies used in the fight against pediatric cancer.
Baking, receiving cookies and helping out a good cause? Of course, I signed right up!
The three bloggers that I was matched with to send my cookies were Gerry of Foodness Gracious, Christina of Sweet Lavender Bake Shoppe, and Kristen of Dine & Dish. All of these blogs (as well as those bloggers I received cookies from) were actually new to me, so it was a great introduction to some awesome blogs. I hope you all enjoy the cookies!
As for the cookies that I received, well I sure got quite a mix of tasty treats!
First up were these delightful cookies from Jill at Baking by Precious. They were the first cookies I received, and I was so excited to find the package on my door step! They had a nice mix of fruit, chocolate and nuts baked in, and were totally delicious!
Next, I received a batch of Ferrero Rocher Double Fudge Brownies with Baileys from Camilla at Caffay Way. Boozy brownies? Um, yes please! I couldn’t resist a big bite right away. They were amazing!
And, finally, I received a dozen Vanilla Chai Crackle Cookies from Joanna at Go Ahead and Snicker. These cookies were crunchy and fantastic, and my husband’s favorite ones of all!
A big, huge THANK YOU to you ladies for the delicious treats. Each one made my day! Make sure you check out all their blogs for the recipes!
So, what makes Peanut Butter Blossoms so special? Well, for one thing, I don’t really think there is a more perfect combination than peanut butter and chocolate. These chewy, moist peanut butter cookies are rolled in a coating of crunchy sugar and baked to perfection.
Each cookie is then topped with a Hershey’s Kiss, making sure that it is pushed down just enough to create that signature crackled top. I prefer to eat the cookie all around the Kiss, and then, as the final bite, eat the Kiss with the little bit of cookie underneath it. Per-fec-tion. If there is room on your holiday baking list, be sure to add these cookies to it!
Peanut Butter Blossoms
adapted slightly from Hersheys.com
makes approximately 36 cookies
- 36 Hershey’s Kisses
- 1/2 cup butter flavored shortening
- 3/4 cup creamy peanut butter
- 1/3 cup white sugar
- 1/3 cup light brown sugar, packed
- 1 egg
- 2 Tbsp milk
- 1 tsp vanilla extract
- 1 1/2 cup flour
- 1 tsp baking soda
- 1/2 tsp salt
- additional sugar for rolling dough
- Preheat oven to 375 degrees.
- Unwrap Hershey’s Kisses and set aside.
- In the bowl of an electric mixer, cream together shortening and peanut butter until smooth and well combined. Add sugar and mix until light and fluffy, about 3 minutes.
- Add egg, milk and vanilla and mix until fully incorporated.
- In a separate bowl, combine flour, baking soda and salt.
- Gradually add flour mixture to peanut butter mixture until all ingredients are well mixed and dough has formed.
- Roll dough by tablespoonfuls into balls, Roll dough balls in extra sugar to coat.
- Place sugar coated dough balls onto a baking sheet, at least 2 inches apart.
- Bake for 8-10 minutes, or until cookies are slightly puffy and the bottoms are lightly golden brown.
- Immediately after removing baking sheets from oven, press one Hershey’s Kiss into the center of each cookie, pressing down lightly to create a crackled top.
- Remove cookies to a wire rack to cool completely.