Christmas tree goes up and is being decorated with dazzling ornaments that we have collected and treasured over the years, especially the handmade ones. Batches of classic cookies are ready to go in the oven while we listen and sing along to Holiday music in the background– we love this family tradition of kicking off the Holiday Season!

Speaking of classic cookies, peanut butter blossoms top the list for me. This soft, melt in the mouth treat, coated in sugar crystals, and topped with a chocolate kiss is my absolute favorite!

Did you know that this cookie originated in Gibsonburg, Ohio as an entry into the 1957 Pillsbury Bake-Off contest? The cookie recipe, which was created by accident, was originally named Black-eyed Susans, but was renamed by Pillsbury to the Peanut Butter Blossom cookies. Thanks to Freda Smith for introducing us to this quintessential cookie recipe!

I know your mouth is watering, so let’s jump right into the recipe 🙂

Ingredients

• 1.5 cups All-purpose flour
• ½ tsp. Baking soda
• ¼ tsp. Kosher salt
• ¾ cup Peanut butter, creamy
• 1 stick (1/2 cup) Butter, unsalted
• ¾ cup Dark brown sugar (you can use light)
• 1 tsp. Vanilla extract
• 1 tsp. Cinnamon Powder
• 1 Egg 
• 2 Tbsp. Sugar, granulated (to coat the cookies)
• 24-28 Hershey® chocolate kisses

Method

1. Preheat the oven to 350°F.
2. Sift and add the flour, baking soda, cinnamon powder, and salt in a bowl and mix well.
3. In another bowl, add the butter and brown sugar and mix using hand or stand mixer until well combined.
4. Add the peanut butter, egg, and vanilla extract and mix together.
5. Add the dry ingredients until the dough comes together.
6. Place cookie dough in a closed lid container or saran wrap and chill in the refrigerator for at least 30 minutes.
7. Unwrap the chocolate kisses. Taste a few while you wait for the dough to chill 😉
8. Scoop out dough using a tablespoon or melon baller and roll into a ball, then gently coat in the granulated sugar.
9. Put coated cookie ball on the baking sheet, leaving some room in between them.
10. Bake for 10-11 minutes, keep checking in between so not to burn the bottom of the cookies.
11. Remove from the oven and gently press a chocolate in the center of each cookie. It is perfectly fine if the cookie cracks.
12.  Place the cookie sheet back in the oven for just one minute so the chocolate can melt slightly.
13.  Transfer the cookies to a wire rack to cool after a couple of minutes or enjoy them warm if you are impatient like me!!

Happy Holidays from our family to yours!