Personally, peanut blossom cookies mark the holiday season. My mom used to make these cookies every Christmas. They are a family favorite and super easy to make. Of course you can get festive with the sugar colors and dazzle them with some red or green sugar. For this batch I went traditional and used regular old sugar. What was particularly fun this time around was making them with my son. It’s a fun little tradition and I could not be more pleased to continue that with my family. If you’re interested, we made a fun YouTube video of the experience. He is equally as serious about his baking skills as he is about his Hershey Kiss eating skills. He would coyly look for them when I hid them!
- Whisk flour, baking soda, and salt together. Set aside.
- In the bowl of your standing mixer fitted with the paddle attachment, cream the butter on high speed until creamy. On medium high speed, beat in 1/4 cup granulated sugar and the brown sugar until creamy and smooth, about 2 minutes. Add in the egg and beat on high until combined. About 1 minute more. Scrape down the sides and bottom of the bowl as needed. Add in the peanut butter and vanilla and mix on high until combined.
- Add the dry ingredients to the wet ingredients and mix until combined. Cover and chill the dough for at least 30 minutes.
- Preheat the oven to 350 degrees F. Line two large cookie sheets with a silpat baking mat and set aside. Pour remaining 1/2 cups granulated sugar into a small bowl and set aside. Scoop the cookie dough into 1 tbsp scoops and roll into a ball. Roll each ball into the granulated sugar and place on your prepared baking sheet, about 2 inches apart.
- Bake for about 10 minutes or until the tops of the cookies begin to slightly crack. Remove the cookies from the oven and let them sit for a minute. Place a chocolate kiss on top of each cookie, gently pressing. Let sit on the baking sheet for about 10 minutes, them remove to a wire rack to cool.
Recipe from Sally’s Baking Addiction