This take on classic peanut butter blossom cookies goes waaaay uptown with the addition of Guittard milk chocolate wafers. That aside, these are everything you remember about the cookies your mom had waiting for you after school.
These neo-peanut butter blossom cookies are a riff on the classic Peanut Blossoms cookie (AKA Hershey peanut butter cookies), which, as the story goes, became a runaway must-make recipe after the 1957 Pillsbury Bake-Off. Here they’re topped with Guittard Milk Chocolate Wafers, although truth be told, Hershey’s Kisses work really quite well, too. That said, we’ve noticed some folks tend to get somewhat—oh, how shall we say this?—standoffish when it comes to a new version of an old favorite. And we can understand that. No judgement here. Yet there’s also something to be said for letting go of expectations now and again, even when we’re talking about a classic. So if what you crave is a sweet that’s almost more confection than cookie and is more crumbly than gooey, this recipe is what you want. And while we’re eschewing the customary, let’s be clear that while a dab of milk chocolate will do the trick quite nicely here, there are alternate options to consider. Chunks of your favorite dark chocolate. A dollop of jam. Mini Reese’s Peanut Butter Cups. Go crazy. And then let us know about it in a comment below. C’mon. Reacquaint yourself with that inner kid who’s still in you. You know, the one who wasn’t afraid to try anything…except maybe the high diving board at the swimming pool. Originally published January 10, 2014.–Renee Schettler Rossi
Neo-Peanut Butter Blossom Cookies
- Quick Glance
- 25 M
- 40 M
- Makes about 30 cookies
- 1 stick (4 ounces) unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1/2 cup creamy peanut butter
- 1 1/4 cups all-purpose flour
- About 60 Guittard 38% Cacao Milk Chocolate Wafers or 30 Hershey’s Kisses
- 1. Preheat the oven to 350°F (176°C). Adjust the oven racks to the lower and upper-middle positions. Line 2 baking sheets with parchment.
- 2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 5 minutes. Add the peanut butter and beat until combined, about a minute. Add the flour and mix, scraping down the sides of the bowl as needed, until just combined.
- 3. Divide the dough into about thirty 1-inch balls and place them about 2 inches apart on the baking sheets. Bake until the cookies are almost 2/3 cooked through yet still soft enough to yield to a gentle touch, about 10 minutes.
- 4. Remove the baking sheets from the oven and gently push 2 stacked Guittard Wafers or 1 Hershey’s Kiss into the center of each cookie, flattening it slightly. The cookies may crack in various places. Be sure to work quickly, otherwise the cookies will start to harden. Return the baking sheets to the oven and bake until the chocolate melts slightly, 2 to 4 minutes more. Let the cookies cool completely on the sheets. (The cookies are very fragile when hot. Actually, they’re still a little fragile even when cool.) The cookies will keep in a covered container for up to 5 days.