Mom Chef Craft: Super Soft Peanut Butter Blossom Cookies!

Absolutely Addictive Cookies that are so EASY to make!

(and even easier to eat!)

Makes: 5-6 Dozen

It's the season to bake cookies, eat cookies, then bake some more! In light of the holidays I wanted to create some recipes that were softer than the norm and perfect for everyone to enojy. So in playing around with some ingredients, I came up with this recipe for peanut butter cookies that..... ~~was~~ IS too good to be true!

And because the holidays are all about sharing, I simple had to write down what I did so you could too! I hope that this recipe finds you well ;)

Super Soft Peanut Butter Blossom Cookies
What You Need:
2 sticks Margarine (or Butter or Crisco or even 3/4 cup Coconut Oil)
1 cup packed Brown Sugar
1/2 cup Granulated Sugar
1/3 cup Half n Half (or Almond Milk)
1 tsp Vanilla Extract (if using imitation go for 2 tsp)
2 Eggs
2 cups Creamy Peanut Butter
2 1/2 cups AP Flour
2 tsp Baking Soda
1/4 tsp Salt (if you are using unsalted butter or crisco)

To start, beat the butter and sugars together. Next, add the eggs, half n half, baking soda, salt (if needed) and vanilla. Cream together just enough to combine.

Next, add the peanut butter and again beat until combined, but don't worry about it being smooth. We are just mixing it in at this point. Of course since flour hasn't been added yet it's ok to beat it slightly over, the cookies will be just fine.

Because I was using a stand mixer, at this point I switched out the attachments from the wire whisk to flat beater, only because the flour will thicken the dough, and I didn't want it all stuck in the whisk. Once that was ready, I added the flour 1/2 cup at a time while the mixer was on low. If you do not have a stand mixer, do not worry! You can use beaters until the dough starts to get a bit thick, then do the rest by hand with a spoon.

Now that the dough is ready to go, cover with plastic wrap and chill at least 3o minutes. This makes it easier to roll into balls, so it's not sticking to your hands.

While the dough is chilling, pre-heat the oven to 325 degrees Fahrenheit. When the dough is ready, roll into 1 - 1 1/2 inch balls and place onto a lightly greased cookie sheet.

Bake for 12-14 minutes or until the cookies are light brown. Once removed form the oven, place a kiss in the center of each cookie and transfer to a cooling pan. Because these cookies will reaming warm for some time, the chocolate kisses will be soft to touch for at least an hour. Do not try to stack them, poke them, or put them into containers until at least an hour of cooling. This way the kisses stay smooth and perfect looking once chilled, and not all scratched and melty.

Of course, if you're a all like me, you gotta try one! And the best time is when the kisses are all warm and melty... MMMM MMM MM! And I tell you what, one may not be enough to "try" !