I was first introduced to Peanut Butter Blossoms about 45 years ago, they were as delicious then as they are now.  This recipe has an “update”.  Instead of using Hershey’s Kisses, I made a simple ganache to top the cookies with.  Delicious because I used semi-sweet chocolate instead of milk chocolate but you can use which ever you prefer.

Peanut Butter Blossoms

Makes about 48 cookies, depending on the size

Preheat oven to 375 degrees

1-1/2 c AP flour

1 t. baking soda

1 t. corn starch

1/2 t salt

1/2 c butter (room temp)

3/4 c peanut butter, I used creamy

1 egg

2 T milk

1/3 c brown sugar, lightly packed

1/3 c white sugar

chocolate – either Kisses, chocolate stars, or chocolate and cream for the ganache

additional sugar for rolling the dough balls in.  I used raw sugar because it has a larger crystal and adds a great crunch.

Prep cookie sheets with parchment paper or a silicon liner.

In medium bowl, mix together the flour, baking soda, corn starch, and salt.  Set aside.

In a mixing bowl, cream together the butter and peanut butter until well blended.  Add the white sugar and brown sugar and continue beating until light and fluffy.  Add the milk and egg and continue beating.

Add the flour mixture in three additions, beating between each addition until just combined.  Do not over beat or the cookies will be tough.

Portion out the dough and roll in the raw sugar to coat.  Place on a cookie sheet about 2 inches apart.  Bake about 9 minutes or until lightly brown.

Immediately remove from the oven and push a Hershey’s Kiss into the center.  Alternative:  push a small measuring spoon into the center of the hot cookie to form a well for the ganache.  Cool on the baking sheet then transfer to a wire rack.

GANACHE:  1 1/2 c. chocolate chips, 1/4 c hot heavy cream.  Pour the cream over the chocolate chips and allow to sit for a few minutes.  Stir or whisk until you have a smooth mixture and all the chocolate chips are melted.  (You may need to microwave the mixture.  If you do, microwave in small increments – 20 seconds at a shot – stirring between heatings.  Only heat until the mixture is smooth.  BE VERY CAREFUL – excess heat will cause the chocolate to seize – then you have to start over.)  When the chocolate is smooth, spoon into the “well” in the cookie and allow to set up and harden.  It will still be creamy when set up.  Enjoy!