Kids make baking feel more magical than mundane. Just look at their faces as they watch ingredients turn into a dough Not to mention how much your budding bakers can learn by doing, asking questions and watching their parent show them the ropes in the kitchen.
Baking with your kids brings the family together around a shared goal—and a sweet one, too. Just prepare your patience, follow this easy recipe and you’ll be ready for a simple project together. This peanut butter blossom recipe is the perfect place to start. While often reserved for the holidays, these easy cookies are a cinch to make any time of year.
How to Make Peanut Butter Blossoms
- 1/2 cup butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1 large egg, room temperature
- 1-1/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 36 milk chocolate kisses
Metal Cooling Rack
Metal Baking Sheets
Step 1: Grown-ups get ready, kids count
If you’re interested in maintaining any level of sanity, measure the ingredients before your kids get in the kitchen. Not only does this ensure that you’re the only one sneaking spoonfuls of peanut butter, but it’ll also keep your measurements precise.
The first task my little ones, ages 4 and 6, were happy to get involved in was counting out the Hershey’s Kisses to make sure we had enough. Bonus that we also get to set aside extras for snacking in the process.
Preheat your oven to 350° F.
Step 2: Mix together
Gather the kids around the mixing bowl and let them add the butter, peanut butter and sugars. Cream until light and fluffy, 5-7 minutes. (This is also a perfect time to let them sneak a taste, before adding the egg and flour.)
If you trust an older kid to crack your egg—on a flat surface, preferably!—let ’em do it. Beat in the egg. In another bowl, the kids can sift together flour, baking soda, baking powder and salt; beat into the peanut butter mixture.
Step 3: Grownups bake, kids prep and finish
Reserve this step for grownups or older kids, for consistency’s sake. Drop by level tablespoonfuls 2 inches apart onto ungreased baking sheets. Bake until light brown, 10-12 minutes.
While they bake, keep little hands busy with another task: unwrapping the Hershey’s Kisses.
Remove cookies from the oven. Though the recipe instructs us to put the chocolate kisses on the cookies while they’re on the hot baking sheet, clumsy little forearms are likely to get burned reaching over the sides. I recommend moving the cookies to cooling racks immediately, then put the kisses on with light pressure. You can also reserve this task for ages 6 and up.
How to Customize This Recipe
If you have a kid like mine who isn’t a big fan of chocolate (crazy, I know!), get creative with what you put in the center. I purchased caramel-filled Kisses because white-chocolate swirl Hugs weren’t available. My daughter first said she didn’t even want the caramel-filled kind, but one taste convinced her she would like it on the cookies.
We also floated the ideas of a spoonful of jam, vanilla frosting or even a marshmallow (fluffernutter!) before settling on the caramel-filled Kisses. The result was a peanut butter blossom with a caramel candy-bar twist.
How to Store the Leftovers
Hide them from the kids! If you use any type of kisses with a softer filling like caramel, refrigerate them as soon as they’re set. You can store them in the refrigerator for a week or at room temperature for 3 days. Use a sealed container to keep them fresh.
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