Patriotic Peanut Butter Blossoms

What's better than a fresh chewy peanut butter blossom? A patriotic one! These cookies are so easy and such a fun treat to bring camping or to a BBQ.

I have always loved peanut butter blossoms. There is something about chocolate and peanut butter that does it for me! I also love incorporating these cookies into all of my favorite holidays. By simply changing the dusting sugar you can make them so festive.

"I have tried a lot of peanut butter blossoms but yours are the best!" Kelsey Hattel

For those of you who have not had the delight of tasting a peanut butter blossom, they are a simple chewy peanut butter cookies with a delicious Hershey's kiss on top. Eating them when they are fresh or still warm is a must! The melted kiss and the rich peanut butter are a match made in heaven. A few things that are important about this recipe is that the dough should be refrigerated for at least 2-4 hours before forming it into balls and rolling it in sugar. This helps them maintain their shape. Second, I always use Jif or an off brand of CREAMY peanut butter. Though I am a fan of organic peanut butter in my regular diet, it does not work well with this recipe. Last, the kisses need to be pressed into the top of the cookies when they are fresh from the oven. If you bake the cookies with the kisses already on, the chocolate can burn!

Patriotic Peanut Butter Blossoms

Ingredients

1 ¾ all purpose flour 

1 tsp baking soda

½ tsp salt

¾ cup creamy peanut butter 

½ cup soft unsalted butter

½ cup brown sugar

½ cup granulated sugar

1 egg

2 Tbsp half and half

1 tsp pure vanilla extract

48 Hershey’s kisses unwrapped 

Red and blue  dusting sugar (sprinkles)

Instructions

1. In a medium bowl, cream ¾ cup of PB with ½ cup soft butter. Add in ½ cup of brown and white sugars. Cream together until fluffy. Mix in the egg. Lastly, stir in the vanilla.

2. In a separate bowl, stir together 1 ¾ cup flour, 1 tsp of soda, and ½ tsp salt.

3. Add the dry ingredients to the wet and mix until they come together. Refrigerate for 2-4 hours.

4. Using a medium cookie scoop or 1 Tbsp, measure out the dough and roll it into balls. Pour the red sprinkles into one bowl and the blue in another. 

5. Roll 12 of the dough balls in blue sugar and 12 in red. 

6. Bake for 8-9 minutes. 

7. Pull the cookies from the oven and immediately stick an unwrapped Hershey’s kiss ½ of the way down into the cookies. 

8. Let them cool and then enjoy!
   

If you make this recipe let me know in the comments below! You can also tag me on Instagram @Triple_Tree_Bakes. Happy 4th of July!