I’m sure that you’re familiar with the forever popular Christmas cookie – Peanut Butter Blossoms. If you’re not, they are this beautiful mix of a peanut butter cookie dough that’s rolled in sugar. Once it bakes for a few minutes, you stick a Hershey’s kiss in it, bake it a minute or two more, and you have your delightfully chewy, peanut-buttery, chocolatey cookie! Me and a few of my friends got together for a Holiday Cookie Swap this past weekend, and since they’re all super-foodies, I felt I had to step up my game a little bit. I’ve been on a chocolate/peppermint kick lately, so I decided that I would transform my tried and true Peanut Butter Blossoms recipe.
In Christmases past, I know I’ve had peppermint kisses before, and this recipe hinges on whether or not you can find them. Chances are you can – I have found them in two different local grocery stores, so I think you’ll be good!
I know you’re probably thinking – “Hey! She spelled ‘cane’ wrong!” Well, my dear metal head, let me ask you this: Have you ever heard of Danzig? On his first album, self-titled “Danzig,” the first track is called Twist of Cain, where Glenn Danzig tells his own version of the biblical Cain & Abel story. It makes for a very metal “twist” for Christmas, don’t ya think?
I hope you make these for your family and friends for Christmas. They’re dy-no-mite!!!
What are your favorite cookies to make/eat during the holidays?
- 1/2 Cup Butter, room temperature
- 2 Ounces or a very full 1/4 Cup Cream Cheese, room temperature
- 1/2 Cup Brown Sugar
- 1/2 Cup Granulated Sugar
- 1 Egg, room temperature
- 1 Teaspoon Vanilla
- 1 3/4 Cup All Purpose Flour, sifted before measuring
- 1/3 Cup Cocoa Powder
- 1/2 Teaspoon Salt
- 1 Teaspoon Baking Soda
- 48 Hershey’s Peppermint Kisses. (about a 10 oz bag)
- Preheat oven to 375 degrees Fahrenheit.
- Cream the butter, cream cheese, and both sugars until well incorporated and fluffy.
- Add in the egg and vanilla, and mix until well incorporated. Scrape down the sides of your mixer, and mix until everything is well incorporated.
- Add in the flour, cocoa powder, salt, and baking soda, mixing until just incorporated. Scrape down the sides, and mix again, making sure everything is combined.
- Cover with plastic wrap, and chill for 2-24 hours.
- Roll dough into 3/4″ balls, and roll in granulated sugar. Place on a parchment or silpat lined baking sheet and bake for 9 minutes. Remove from oven, press the kisses in the center of the cookie, and return to the oven to bake two minutes more.
- Remove from the oven, and let cool on the cookie sheet for 5 minutes. Then remove to a wire rack to finish cooling completely for one hour.