I know, I know, we all know this by now.
Lucky for me, my favorite holiday treat combines these two loves – Peanut Butter Blossoms. You know the ones. The crumbly, peanut buttery cookie with the sweet sugar coating and slightly melted chocolate kiss pressed right into the top. YUM. They’re on my Grandma’s cookie platter every holiday season and are always the ones I grab the second I walk in her door Christmas day. After giving her a big hug of course!
Fun fact – Peanut Butter Blossoms were the Pillsbury Bake-Off winner in 1957. Hoo hoo!
Here’s my adapted recipe:
1/4 cup non-hydrogenated shortening
1/2 cup natural peanut butter
1/3 cup turbinado sugar
1 tablespoon skim milk
1 teaspoon vanilla extract
3/4 cup white whole wheat flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup grain sweetened chocolate chips
2 tablespoons natural peanut butter
Preheat the oven to 375*F. In a large bowl, beat together shortening and 1/2 cup peanut butter until well blended. Add turbinado sugar and beat until fluffy. Beat in egg, milk and vanilla extract. In a separate bowl, mix together white whole wheat flour, baking soda and salt. Add dry ingredients to wet ingredients and blend until combined. Roll dough into 1-inch balls and place on cookie sheet. Using your thumb, make an indentation in the center of each dough ball. Bake for about 8 minutes. Note: You may need to press the indent in again when the cookies come out of the oven. Mine stubbornly popped up a bit in there! While the cookies are cooling, melt together chocolate chips and 2 tablespoons peanut butter. Fill cookie indents with melty goodness. Makes 20 cookies.
They’re so cute! Like little buttons.
These cookies are so soft! And the chocolate-peanut butter filling is sort of truffly in texture once it cools. It wasn’t all that peanut buttery though. I think next time I’ll up the peanut butter to chip ratio or just melt the chocolate chips themselves to make the filling.
Do you have a favorite memory of Peanut Butter Blossom cookies?