This post contains affiliate links. Peanut Butter Blossoms are my favorite holiday cookie. They remind me of family and my grandparents. These are made with chocolate stars instead of the more traditional chocolate kisses, but they’re just as delicious. They’ll be a welcome addition to your holiday cookie plate.
It’s funny. There are a lot of parallels with this year and 2013, which is when I originally wrote this post.
For one thing, the weather is much the same. I really don’t want to jinx anything this year, but I’ve been LOVING our weather as of late.
Yes, it’s been cold. It’s December in South Dakota. That’s usually a given.
But it’s also been warm for December in South Dakota. Mid-to-lower forties during the day, and twenties overnight.
We’ve also had about three shots of snow. And each time, they’ve melted! You have NO idea how happy this makes me.
The claustrophobia hasn’t set in, and any time it’s been close to or above forty degrees and relatively sunny, I’ve made it a point to get outside for even just ten minutes or so. The sunshine helps tremendously even though I still have mild seasonal depression. But it’s not as bad as it normally is by this time of year.
I mean, look at this:
My front yard is still visible! I know, it’s the little things. But really, I’m SO thankful.
This time of year, I’m usually wallowing in the dregs of my seasonal depression, and while I know it’s still coming and I’ll feel like the winter will never end, I’ve also been trying to focus on those things I’m grateful for.
2020 has done a number on us all. I am lucky to still have a job. Some of my friends have lost theirs.
People are in danger of losing their homes, being evicted from their apartments, don’t have enough food. I have none of those problems.
And while it’s been over a year now since I’ve seen my mom or my sister, at least no one in my immediate family has gotten sick.
But in my low moments (which still happen on occasion), I can bring some happy memories flooding back with cookies, of all things. Peanut Butter Blossoms, to be exact.
This cookie to me, more than any other is Christmas at Grandma & Pop’s (my sister and cousins may disagree with me).
This is grazing in the dining room, mimosas, getting in my mom’s, grandma’s and aunts’ ways in the kitchen, reading downstairs while my grandfather watched TV, joking around with my cousins, waiting for dinner to be finished, so we could tear into presents, and then bellying up to Pop’s bar for a shot of Jägermeister before heading home. The Peanut Butter Blossoms were always the first to disappear, because they’re just SO good.
I changed a couple minor things. My grandma always used Hershey’s Kisses with hers. I chose chocolate stars.
She also used shortening in her dough. I prefer butter.
I chose to add some cinnamon to my cookie dough. I like the combination of cinnamon and chocolate, as well as cinnamon and peanut butter. I think I added too much, though, because you can hardly taste the peanut butter!
Ah, well. I’ll just cut it back next time.
I am glad I made Peanut Butter Blossoms. They are my favorite holiday cookie, and were a little taste of home that I really needed.
- 1/2 C (1 stick) unsalted butter, room temperature
- 1/2 C creamy peanut butter
- 1/2 C white sugar
- 1/2 C packed brown sugar
- 1 tsp. baking powder
- 1/8 tsp. baking soda
- 1/4 to 1/2 tsp. cinnamon
- 1 large egg
- 2 Tbsp. milk
- 1 tsp. vanilla
- 1 3/4 C flour
- 1/4 C sugar (for rolling)
- 40-50 chocolate stars
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the peanut butter and butter on medium speed. Add in the sugars, baking powder, baking soda, and cinnamon. Mix until combined, scraping down the sides of the mixing bowl as needed.
- Add in the egg, milk and vanilla, mixing until combined. Slowly add in the flour, scraping the sides of the bowl as necessary.
- Place the 1/4 C sugar in a shallow dish. Using a small scoop (1 Tsbp.), portion out the dough, and coat it in the sugar. Place on the prepared baking sheet, and bake the cookies for 9-10 minutes. Remove from the oven, and immediately place a chocolate star in the center of each cookie. Cool on the baking sheet for 5 minutes, then cool completely on wire racks.