What would a midwestern Christmas cookie tin be without peanut butter blossoms? But, at the risk of having to hand in my Illinois resident ID, I’m going to be completely honest: the standard version is not my favorite cookie. All too often, the peanut butter cookie recipe is bland, and the Hershey’s kiss comes off in one big hunk, completely eliminating the joyful experience of getting both peanut butter and chocolate candy in every bite. My version of this homespun classic uses natural crunchy peanut butter for a crave-worthy salty-sweetness, plus huge peanut flavor and texture. And, as adorable as those chocolate kisses are, I think you’ll agree they’re bested in both flavor and appearance by a quick, glossy, truffle-like ganache.
The key to making these cookies soft and chewy is to not beat too much air into the cookie dough before the dry ingredients are added, so be conservative with both your mixing speed and time, and bake them just until the edges are set and the centers are still very soft.
Editor’s note: These holiday cookies can be made with creamy peanut butter and milk chocolate, if preferred, using a stand mixer or hand mixer with a large bowl. And, of course, you don’t have to wait for the holiday season to make this peanut butter blossoms recipe—these cookies are just as delicious year-round.
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