These peanut butter cookies are topped with Guittard Milk Chocolate Wafers, but Hershey’s Kisses work really well, too. Lining the baking sheets with parchment paper is a good idea to keep these cookies from sticking, but not mandatory.–Michael Anthony
LC Childhood 2.0 Note
We’ve noticed that some folks tend to get somewhat—oh, how shall we say this?—standoffish when it comes to a new-to-them peanut butter cookie. Intolerant, even. Which sorta stands to reason if what they want is a replica of the comfort that came to them as children in the form of hot-from-the-oven cookies. And that probably means the classic Peanut Blossoms cookie that, rumor has it, first became a runaway must-make recipe after the 1957 Pillsbury Bake-Off. And we can understand that. Yet there’s also something to be said for improving upon a classic, which is exactly what this simple, five-ingredient recipe does.Granted, it’s not for everyone. But if what you crave is a sweet that’s almost more confection than cookie and is more crumbly than gooey, this is what you want. And while we’re eschewing tradition, let’s be clear that while Hershey’s Kisses do the trick here, there are alternate options to consider. Chopped Reese’s Peanut Butter Cups. Small chunks of your favorite fair-trade dark chocolate. A dollop of jam. Go crazy. And then let us know about it in a comment below. Childhood 2.0.
Peanut Butter Cookies with Chocolate Recipe
- 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.
Hungry for more? Chow down on these:
Hey, there. Just a reminder that all our content is copyright protected. Like a photo? Please don't use it without our written permission. Like a recipe? Kindly contact the publisher listed above for permission before you post it (that's what we did) and rewrite it in your own words. That's the law, kids. And don't forget to link back to this page, where you found it. Thanks!