Mary’s Peanut Butter Blossoms: A Classic Cookie Recipe Perfected
Peanut Butter Blossoms. Just the name conjures up images of holiday baking, childhood memories, and that perfect combination of peanut butter and chocolate. These iconic cookies are a staple on dessert tables everywhere, and for good reason. They’re easy to make, utterly delicious, and always a crowd-pleaser. This recipe, inspired by my grandmother Mary’s cherished handwritten card, elevates the classic to a new level of peanut butter perfection. Get ready to create a batch that will disappear faster than you can say “peanut butter!”
Why This Recipe Works
There are countless Peanut Butter Blossom recipes out there, so what makes this one special? Here’s why Mary’s recipe stands out:
* **Perfect Peanut Butter Flavor:** The ratio of peanut butter to other ingredients is carefully balanced to ensure a rich, nutty flavor that isn’t too sweet or overpowering.
* **Soft and Chewy Texture:** The addition of shortening contributes to a tender crumb and prevents the cookies from becoming dry or crumbly.
* **Crinkled Appearance:** The rolling in sugar before baking gives the cookies their signature crinkled appearance and adds a touch of sweetness.
* **Consistent Results:** This recipe is thoroughly tested and provides clear, easy-to-follow instructions, ensuring consistent results every time.
* **Mary’s Secret Ingredient (Almost!):** While I can’t reveal all of Grandma Mary’s secrets, let’s just say we focus on quality ingredients and careful measurements. That’s key to success!
Ingredients You’ll Need
Before you start baking, gather all your ingredients. Here’s what you’ll need to make Mary’s Peanut Butter Blossoms:
* **1/2 cup (1 stick) unsalted butter, softened:** Use high-quality butter for the best flavor. Make sure it’s softened but not melted.
* **1/2 cup shortening:** Shortening helps create a tender, soft cookie. You can use vegetable shortening or butter-flavored shortening.
* **3/4 cup creamy peanut butter:** Choose your favorite brand of creamy peanut butter. Avoid natural peanut butter, as it can make the cookies too oily.
* **1/2 cup granulated sugar, plus more for rolling:** Granulated sugar adds sweetness and helps create the crinkled appearance.
* **1/2 cup packed light brown sugar:** Brown sugar adds moisture and a caramel-like flavor.
* **1 large egg:** Use a large egg at room temperature for best results.
* **2 tablespoons milk:** Milk adds moisture to the dough.
* **1 teaspoon vanilla extract:** Pure vanilla extract enhances the flavor of the cookies.
* **1 3/4 cups all-purpose flour:** Measure the flour accurately using the spoon-and-level method (spoon the flour into the measuring cup and level off with a knife).
* **1 teaspoon baking soda:** Baking soda helps the cookies rise and gives them a light texture.
* **1/2 teaspoon salt:** Salt enhances the flavor of the other ingredients.
* **Approximately 36 Hershey’s Kisses, unwrapped:** The classic Hershey’s Kiss is the perfect finishing touch. You can use regular, dark chocolate, or even flavored Kisses.
Equipment You’ll Need
* **Mixing bowls:** You’ll need at least two mixing bowls – one for the wet ingredients and one for the dry ingredients.
* **Electric mixer:** A stand mixer or hand mixer will make creaming the butter and sugar much easier. You can also mix by hand, but it will require more effort.
* **Measuring cups and spoons:** Accurate measurements are crucial for successful baking.
* **Cookie sheets:** You’ll need at least two cookie sheets. Line them with parchment paper or silicone baking mats to prevent sticking.
* **Parchment paper or silicone baking mats:** These prevent the cookies from sticking to the cookie sheets and make cleanup easier.
* **Small cookie scoop (optional):** A cookie scoop helps create uniform cookies that bake evenly.
* **Wire rack:** Use a wire rack to cool the cookies completely.
Step-by-Step Instructions: Baking Mary’s Peanut Butter Blossoms
Now for the fun part! Follow these step-by-step instructions to bake Mary’s Peanut Butter Blossoms:
**Step 1: Cream the Butter, Shortening, and Peanut Butter**
In a large mixing bowl, cream together the softened butter, shortening, and peanut butter until light and fluffy. This usually takes about 2-3 minutes with an electric mixer. Make sure to scrape down the sides of the bowl occasionally to ensure everything is evenly combined. The mixture should be smooth and well-integrated.
**Step 2: Add the Sugars**
Gradually add the granulated sugar and brown sugar to the creamed mixture, beating until well combined. Continue to beat for another 2-3 minutes until the mixture is light and fluffy. Again, scrape down the sides of the bowl as needed.
**Step 3: Add the Egg, Milk, and Vanilla**
Beat in the egg, milk, and vanilla extract until well combined. Be careful not to overmix at this stage. Overmixing can develop the gluten in the flour, resulting in tough cookies.
**Step 4: Combine the Dry Ingredients**
In a separate mixing bowl, whisk together the flour, baking soda, and salt. Whisking ensures that the baking soda is evenly distributed throughout the flour.
**Step 5: Gradually Add the Dry Ingredients to the Wet Ingredients**
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. The dough should be soft and slightly sticky.
**Step 6: Chill the Dough (Important!)**
Cover the dough with plastic wrap and chill in the refrigerator for at least 30 minutes. This step is crucial because it allows the gluten to relax, prevents the cookies from spreading too much during baking, and makes the dough easier to handle. You can chill the dough for longer, even overnight, if desired.
**Step 7: Preheat the Oven and Prepare the Baking Sheets**
Preheat your oven to 375°F (190°C). Line your cookie sheets with parchment paper or silicone baking mats.
**Step 8: Shape the Dough**
Remove the chilled dough from the refrigerator. Roll the dough into 1-inch balls. You can use a small cookie scoop to ensure uniform cookies. Roll each ball in granulated sugar, coating it evenly.
**Step 9: Arrange the Cookies on the Baking Sheets**
Place the sugar-coated dough balls on the prepared cookie sheets, spacing them about 2 inches apart.
**Step 10: Bake the Cookies**
Bake for 8-10 minutes, or until the edges are lightly golden brown. The centers of the cookies will still be soft.
**Step 11: Add the Hershey’s Kisses**
Remove the cookies from the oven and immediately press a Hershey’s Kiss into the center of each cookie. The heat from the cookies will slightly melt the chocolate, helping it adhere to the cookie.
**Step 12: Cool the Cookies**
Transfer the cookies to a wire rack to cool completely. Allow the chocolate to set before serving.
Tips for Perfect Peanut Butter Blossoms
* **Use Room Temperature Ingredients:** Using room temperature butter, egg, and milk will help the ingredients blend together more easily and create a smoother dough.
* **Don’t Overmix the Dough:** Overmixing can develop the gluten in the flour, resulting in tough cookies. Mix until just combined.
* **Chill the Dough:** Chilling the dough is essential for preventing the cookies from spreading too much during baking.
* **Use a Cookie Scoop:** A cookie scoop helps create uniform cookies that bake evenly.
* **Don’t Overbake the Cookies:** Overbaked cookies will be dry and crumbly. Bake until the edges are lightly golden brown.
* **Press the Kisses in Immediately:** Press the Hershey’s Kisses into the cookies immediately after removing them from the oven. This will ensure that the chocolate adheres to the cookie.
* **Let the Chocolate Set:** Allow the chocolate to set completely before serving the cookies. This will prevent the chocolate from melting and making a mess.
* **Experiment with Flavors:** Try using different flavors of Hershey’s Kisses, such as caramel-filled or milk chocolate with almonds.
Variations and Substitutions
* **Different Chocolate:** Instead of Hershey’s Kisses, you can use other types of chocolate, such as mini peanut butter cups, chocolate stars, or even small chocolate chunks.
* **Different Peanut Butter:** While creamy peanut butter is recommended, you can experiment with chunky peanut butter for added texture. Just be aware that it may slightly alter the consistency of the dough.
* **Gluten-Free:** To make these cookies gluten-free, substitute the all-purpose flour with a gluten-free all-purpose flour blend. Make sure the blend contains xanthan gum for binding.
* **Vegan:** To make these cookies vegan, substitute the butter with vegan butter, the egg with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water), and the milk with plant-based milk.
* **Add-Ins:** Get creative and add other ingredients to the dough, such as chocolate chips, chopped nuts, or sprinkles.
Storage Instructions
* **Room Temperature:** Store the cooled cookies in an airtight container at room temperature for up to 3-4 days.
* **Freezer:** For longer storage, freeze the cookies in a single layer on a baking sheet until solid, then transfer them to a freezer-safe bag or container. They can be frozen for up to 2-3 months. Thaw at room temperature before serving.
Serving Suggestions
Peanut Butter Blossoms are perfect for any occasion!
* **Holiday Baking:** These cookies are a classic addition to any holiday cookie platter.
* **Parties and Gatherings:** They’re always a hit at parties, potlucks, and other gatherings.
* **Gifts:** Package them in a festive tin or box for a thoughtful homemade gift.
* **Dessert:** Enjoy them as a simple and satisfying dessert with a glass of milk or a cup of coffee.
* **Snack:** They’re also a great snack to have on hand for a quick energy boost.
Troubleshooting
* **Cookies Spreading Too Much:** If your cookies are spreading too much, the dough may be too warm. Try chilling the dough for a longer period of time. Also, make sure your oven temperature is accurate.
* **Cookies Too Dry:** If your cookies are too dry, you may have overbaked them. Bake them for a shorter period of time. Also, make sure you are measuring the flour accurately.
* **Cookies Too Hard:** If your cookies are too hard, you may have overmixed the dough. Mix until just combined. Also, make sure you are not using too much flour.
* **Hershey’s Kisses Not Sticking:** If the Hershey’s Kisses are not sticking to the cookies, make sure you are pressing them into the cookies immediately after removing them from the oven. The heat from the cookies will help the chocolate adhere.
Mary’s Timeless Wisdom
My grandmother Mary was a remarkable baker, and her recipes were always made with love and attention to detail. Her Peanut Butter Blossom recipe is a testament to her baking prowess. By following these simple instructions and tips, you can create a batch of cookies that are just as delicious and memorable as hers. These cookies aren’t just a treat; they’re a connection to family, tradition, and the simple joy of baking.
Recipe Card
**Mary’s Peanut Butter Blossoms**
**Yields:** Approximately 36 cookies
**Prep time:** 30 minutes
**Chill time:** 30 minutes
**Bake time:** 8-10 minutes
**Ingredients:**
* 1/2 cup (1 stick) unsalted butter, softened
* 1/2 cup shortening
* 3/4 cup creamy peanut butter
* 1/2 cup granulated sugar, plus more for rolling
* 1/2 cup packed light brown sugar
* 1 large egg
* 2 tablespoons milk
* 1 teaspoon vanilla extract
* 1 3/4 cups all-purpose flour
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* Approximately 36 Hershey’s Kisses, unwrapped
**Equipment:**
* Mixing bowls
* Electric mixer
* Measuring cups and spoons
* Cookie sheets
* Parchment paper or silicone baking mats
* Small cookie scoop (optional)
* Wire rack
**Instructions:**
1. Cream together the butter, shortening, and peanut butter until light and fluffy.
2. Add the granulated sugar and brown sugar and beat until well combined.
3. Beat in the egg, milk, and vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Cover the dough and chill in the refrigerator for at least 30 minutes.
7. Preheat oven to 375°F (190°C) and line cookie sheets with parchment paper.
8. Roll the dough into 1-inch balls and roll in granulated sugar.
9. Place the dough balls on the prepared cookie sheets, spacing them 2 inches apart.
10. Bake for 8-10 minutes, or until the edges are lightly golden brown.
11. Remove from oven and immediately press a Hershey’s Kiss into the center of each cookie.
12. Transfer to a wire rack to cool completely.
Enjoy your delicious Peanut Butter Blossoms!
Call to Action
Now it’s your turn! Bake a batch of Mary’s Peanut Butter Blossoms and share your creations with us on social media using the hashtag #MarysPeanutButterBlossoms. We can’t wait to see your delicious cookies! And don’t forget to leave a comment below and let us know what you think of the recipe.