Cavet's Peanut Butter Blossoms.....

Who does not love peanut butter and Hershey Kisses, especially together? We have all had these in some form, at some point, some where. But this recipe is better than the rest. This fancy cookie was lovingly named after my youngest brother Cavet who loves peanut butter and who loves these cookies....hence the name. I always make these yummy cookies around the holidays because once baked they have a fun look and look pretty on a cookie platter. In fact I made these for a church Christmas party and doubled the batch and only brought home 3 cookies.

This recipe is the best recipe out there for peanut butter blossoms. These cookies have a perfect softness, mixed with the chocolate and rolled in sugar making these cookies worth trying. They are great for the holidays but also can be made any time of year because peanut butter and chocolate are always in style and always appropriate.

Cavet's Peanut Butter Blossoms
1/2 cup butter
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 egg
1/2 teaspoon vanilla
1 1/4 cup flour
1 bag Hershey Kisses

Start off by preheating the oven to 375 degrees.

Using a medium size bowl (I use my kitchen aid), cream the butter, making sure it is at room temperature and peanut butter together at medium speed. Once mixed, add the brown sugar, granulated sugar, baking soda and baking powder. Beat until combined and smooth. Next, add the egg and vanilla to the mixture, beating until all ingredients are combined. Lastly add in as much of the flour as you can, mixing on low. If any flour remains, mix in with a spoon. Once all ingredients are combined, let the dough chill for about 30 minutes or more.

Get out a plate and measure out a little over a cup onto the plate. Once dough is chilled, remove from refrigerator and shape dough into 1-inch balls. Then roll the 1-inch balls in the sugar, making sure all sides are coated. I place 8 on a cookies sheet and bake for 7-10 minutes (baking time depends on how fast your oven cooks). Now the key to a good cookie is its softness, so watch your cookies closely the first few batches to get the baking time down. While cookies are baking, I unwrap all the Hershey kisses and have them all ready.


Once cookies are ready, leave them on the cookie sheet pressing a Hershey Kiss into each cookie, pressing it down softly so that the cookie around it slightly cracks. I love this finishing piece of the Hershey Kiss and how the cookie looks when completed. Once the Hershey Kiss are pressed into each cookie, I transfer the cookie ever so carefully, to the cooling rack.

Once they are cooled I plate about three of them and take them to Thad (my official and loyal taste tester), with a tall glass of milk. These are the perfect cookies to take to a new years party and are guaranteed to be gone within seconds. Enjoy!

Happy New Years!