Tomorrow is Valentine’s Day!
That means two things:
a) you’ll be needing some cookies, and
b) today is one of the best days of the year: Friday the 13th!
I know most people look at it the other way around, but I love Friday the 13th. I tend to have awesome days on Friday the 13th. Not sure what that says about me… I’m excited to spend the afternoon in my kids’ classes today. They both used these Donut Valentine’s Day Bookmarks, Owl Valentine’s Day Bookmarks, and Video Game Valentine’s Day Card, and each is attached to a coordinating eraser.
So fun! These and more printables are in my Urban Bliss shop if you still need some last minute Valentine’s Day ideas!
Back to the cookies. There are a ton of fancy cookie recipes I could share today, but today, on this day before Valentine’s Day, you’re going to want the tried-and-true. A classic cookie recipe that has and will stand the test of time. A cookie recipe that you can whip up together using mostly ingredients already in your pantry — and one that won’t cause you to spend all afternoon in the kitchen.
Friends, those are my kind of cookie recipes. I’m not a fancy gal, I just like GOOD food. And if you do too, I am betting that you are going to love some of the cookie recipes I will be sharing here over the next couple of months! These are the ones you know your friends and family will love, because they are the ones you love time and time again.
Today’s Cookie Classic: the sweet, slightly salty, melt-in-your-mouth, humble yet satisfying Peanut Butter Blossom.
PEANUT BUTTER BLOSSOM COOKIES
While I am still steering clear of refined sugars and grains, I still love making these for friends and family. I’ve included some dairy-free, gluten-free, and grain-free options below. Obviously, this is one recipe that cannot be nut-free; I definitely do not make these when I know my adorable nephew who is allergic to peanuts is coming over.
But my kids LOVE these, just as I loved them as a kid. I have been making them for years, and I can vouch that this particular recipe has been putting smiles on kids’ (and adults’!) faces for a couple of decades now.
They are super easy to make, and my kids love helping to make them because they get to help shape them into balls and then pressing the chocolate candy into the centers as soon as they are out of the oven :)
If you’re looking for a great cookie recipe to make for Valentine’s Day — or any day — this is it. They make great gifts if you put them into cellophane bags and wrap up with bows. So simple, so adorable, so delicious!
If you are dairy-free like me, I have included some DF options, such as substituting coconut milk for 1% milk, and using Enjoy Life dairy-free, soy-free chocolate chips instead of the standard milk chocolate candy kisses. Though they won’t look the same, they will truly taste just as delicious!
GLUTEN-FREE & GRAIN-FREE OPTIONS:
I have not yet made these with gluten-free flour or grain-free flour, but will try to soon. My favorite GF flours are Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour and Bob’s Red Mill Almond Flour and Coconut Flour.
- 1/2 cup shortening
- 1/2 cup peanut butter
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 egg
- 2 tablespoons 1% milk or coconut milk
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 cup granulated sugar
- milk chocolate candy kisses or dairy-free chocolate chips
- Preheat oven to 350 degrees.
- Place 1/2 cup granulated sugar in a medium bowl and set aside.
- In a kitchen stand mixer, beat shortening and peanut butter on low speed for 1 minute.
- Add 1/2 cup of granulated sugar, brown sugar, baking powder, and baking soda. Mix on low until all ingredients are combined.
- Slowly add in the egg, milk, and vanilla, until combined, scraping the sides of the bowl occasionally.
- Slowly add in the flour and beat until combined.
- Bake at 350 degrees for about 9-12 minutes. Remove once the bottoms are just slightly browned.
- As soon as they are out of the oven, immediately press a milk chocolate candy kiss or 2-3 chocolate chips in the center of each cookie. Then using a wide spatula, gently lift each cookie and transfer to a wire rack to cool.
This post contains affiliate links to some of my personal favorite food items and kitchen tools that I use in my kitchen.