These cookies. They can definitely be called the traditional peanut butter blossom cookies but I learned several years ago at my first Christmas with Jason’s family that they call them something else.
Apparently when they were younger, one of his cousins decided to call them “titty cookies” and the name has stuck forever. I can’t ever see these cookies without thinking of the name. I know it’s so inappropriate but lighten up – you have to admit this is pretty funny, right?! And they do *kind of* look like tits…maybe it’s a stretch but still, pretty funny!
I hope I didn’t ruin this classic holiday cookie for you. Regardless of a tit-looking cookie or not…there is no doubt that these are amazing. A soft peanut butter cookie with a chocolate Hershey kiss dotted in the center. How could you eat just one?
That’s precisely the problem. I could eat this entire plate.
When we celebrate Christmas with Jason’s family, they have an abundant amount of these cookies. Everyone always brings at least a dozen in plastic containers and they’re SO tempting because every single day, you walk by them and the waft of peanut butter and chocolate completely suck you in.
Have you ever wondered why Hershey’s hasn’t thought to make their kisses pre-unwrapped? Do you know how much money they would make around the holidays? I always have to volunteer Jason to help me unwrap all the kisses. I wish they were like chocolate chips – already naked and ready to use.
Well, you better start finding some volunteers to help you unwrap those kisses! These titty cookies are waiting for you ;)
Peanut Butter Blossom Cookies
- ½ cup unsalted butter, room temperature
- ½ cup creamy peanut butter
- ½ cup granulated sugar, plus more for rolling
- ½ cup light brown sugar, packed
- 1 ¾ cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 large egg
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 36 unwrapped chocolate Hershey kisses
- Preheat oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper or silicone baking mats.
- In a large bowl, whisk together flour, baking soda, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, peanut butter, and sugars until light and fluffy, about 2 minutes.
- Add the egg, milk, and vanilla extract and beat until incorporated.
- Carefully add the dry ingredients until cookie dough forms.
- Pour 1/2 cup granulated sugar in a small bowl.
- Using a medium cookie scoop, scoop dough and roll into a ball. Then roll in sugar and place on prepared baking sheet. Repeat until all cookie dough has been used up.
- Bake for 8-10 minutes then remove from oven and immediately place a Hershey kiss in the center of the cookie. Let cool for 15-20 minutes then carefully move cookies to a wire cooling rack to cool completely.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.