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Peanut Blossom Cookies

 

Peanut Blossom Cookies

I am a word collector. Quotes, inspirational sayings, prayers, poems, old samples of handwriting, and, you guessed it…recipes. 

This recipe comes from a student’s mom from long ago, and the actual recipe card is a type written paper circa 1998. That’s not an “old” recipe, but it’s old when I consider who I was when it was given to me, newly married, no kids, transplanted from Massachusetts to Pennsylvania. Some things do seem like relics, even if they are under twenty years old.

I am also not always the neatest cook, so occasionally my recipes look like they have seen better days. This recipe, which has served almost two decades of baking, is worse for wear. However, I still use it every time.

Peanut Butter Blossom, Cookies

 

Back to the quintessential combination of peanut butter and chocolate. I have to say, these are one of my favorite cookies – there is something about the crackle of the cookie and the soft melty Hershey kiss. These also happen to be favorites of two of my favorite men, so that makes it a regular rotation in the baking schedule.

I have seen the recipe two ways, one is where you roll the dough directly in sugar, and this way- where you dip the dough ball in egg white first, then sugar. I do it this way, because I love the crackle the egg white finish gives to the cookie when you smoosh the kiss in. (Smoosh is a word, right?)

No matter the condition of the recipe card, the cookies are delicious and the words remind me of the student who sat in my classroom so many years ago. She’s a momma now, no doubt making these cookies for her little boy too.

In this week of being thankful for so many, I am so happy that this mindset of gratitude is something I embraced so many years ago. We treat each day as a gift. Which is what it is. When I see a post from six years ago, I realize the a gratitude mindset has been the healthiest part of my life. It makes you realize all that you do have, and see the world through a much different lens. So, make these cookies, and be thankful.

I hope you enjoy this recipe, and as always, thank you for coming to the table!
Chrissy

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Peanut Blossom Cookies

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Peanut Butter Cookies with a Hershey Kiss Center

  • Author: chrissy@mythankfultable.com

Ingredients

Scale
  • 1/2 Cup Shortening
  • 1/2 Cup Peanut Butter
  • 1/2 Cup Sugar
  • 1/2 Cup Dark Brown Sugar
  • 1 Egg
  • 2 Tablespoons Milk
  • 1 Teaspoon Vanilla
  • 1 3/4 Cups Flour
  • 1 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • Egg White (for rolling before rolling in sugar)
  • 1 Bag of Hershey’s kisses, unwrapped

Instructions

  1. Cream together shortening and peanut butter.
  2. Add in sugars until light and fluffy
  3. Add Egg and vanilla and combine.
  4. Add two teaspoons of milk.
  5. Add dry ingredients and gradually mix.
  6. Dough can be refrigerated or used immediately. If you choose to chill, chill for two hours or overnight.
  7. Shape dough into balls.
  8. Dip dough balls into egg white, then roll in sugar. (You can skip egg white, but it gives the “crackle” finish.
  9. Bake at 325* for 10-12 minutes.
  10. Remove from oven and place Hershey kiss directly in the center, squishing down the middle and causing the cookie to “crackle.”

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Dark Chocolate Chip Sea Salt Caramel Cookies

Dark Chocolate Chip Sea Salt Caramel Cookies

There are your quick and easy, one bowl mix up cookies that work for every and any occasion…and then, there are these.

Oh my. If ever there were a love potion cookie, a will- you-be-my-valentine cookie, a you-are-so-much-more-than-wonderful cookie…this would be that cookie.

Dark chocolate dough with semi sweet morsels. Enveloping a rolo, topped with sea salt. Yeah, you get me. It’s a lot more work than your average cookie recipe, but then again, good things come to those who work hard, right?

The original recipe is from www.sallysbakingaddiction.com. Amazing blog with amazing recipes. I used more semisweet morsels and more sea salt in my version, but that’s my “more of a good thing” mentality.

Make the dough and refrigerate, then scoop into portions, roll the dough around the rolo (I think you could also do this with 1/2 a caramel), then dip the dough ball in sea salt.

Dark Chocolate Sea Salt Caramel Cookies

My initial batch, I sprinkled sea salt on top. My second batch, I held the salt in my palm and dipped each dough ball- making it excessive, which I personally loved.

I like to bake all of my cookies at a lower temperature, and the result is a softer, chewier cookie. Add the caramel center and this cookie delivers. The dark cocoa powder does make for a richer cookie base.

I think in life, we need to have cookies like this. We need to have moments where we stop and say, Holy Crap, that’s a great cookie. Where we take the extra step to unwrap the Rolo, or hand sprinkle the sea salt. Life demands we bake the great cookies. Life demands we eat the good cookie. Leave those packaged crumbly things in the grocery store and make your own.

Dark Chocolate Chip Sea Salt Caramel Cookies

In my house, the rule is, we eat the ugly cookies first. I’m serious. So, you can guess where the cookies that had caramel spillage went before the photos were taken.

Here is the only issue with this cookie. You have to make sure the Rolo is perfectly encased in dough. You also have to make sure there isn’t too much dough or the cookies will be massive. Not that massive cookies are a bad thing.

Dark Chocolate Sea Salt Caramel Cookies

Now, I may not have super powers, and I may need to make lists to remember everything I need to do in a day (and still not get it all done), and I may not always place a filter on my face when I should (cue resting annoyed face). But I can bake these amazing cookies for the people I love.

Hopefully when they eat these cookies, they know all the things I lack, I make up for with my mad baking skills.

Now. Go make these cookies. It is a moral imperative.

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Chrissy

Click below for a printable recipe!

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Dark Chocolate Chip Sea Salt Caramel Cookies

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Original recipe from Sally’s Baking Addiction. Dark chocolate cooke dough with semi sweet morsels surrounding a chocolate caramel candy and topped with sea salt.

  • Author: chrissy@mythankfultable.com

Ingredients

Scale
  • 1/2 Cup (8 Tablespoons) Butter
  • 1/2 Cup Granulated White Sugar
  • 1/2 Cup Dark Brown Sugar
  • 1 Large Egg at room temperature
  • 1 Teaspoon Vanilla Extract
  • 2/3 Cup Dark Cocoa Powder
  • 1 Cup Flour
  • 1 Teaspoon Baking Soda
  • 1/8 Teaspoon Salt
  • 2 Tablespoons Milk
  • 1 10 ounce package of Semi Sweet Morsels
  • 1 Package of Chocolate Covered Caramels, such as Rolos
  • Sea Salt

Instructions

  1. Using a mixer, cream butter with sugars until light and fluffy.
  2. Beat in egg and vanilla extract.
  3. In a separate bowl, sift together dry ingredients.
  4. Slowly add dry ingredients to butter mixture.
  5. Add milk.
  6. Fold in semi sweet morsels.
  7. Refrigerate dough for at least 2 hours to overnight.
  8. Preheat oven to 325*
  9. Line baking sheet with parchment paper or silicone baking sheets.
  10. To assemble cookies, take approximately one tablespoon of dough and insert rolo into the middle.
  11. Roll dough in between hands to cover the candy.
  12. Sprinkle with sea salt.
  13. Bake for 12 minutes. Allow to cook on the baking sheet before removing to cooling rack.

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