Name: Grinch Peanut Butter Blossoms
Ingredients: 114 Grams Room Temperature Unsalted Butter (8 Tablespoons); 200 Grams Peanut Butter (About ½ Cup); 66 Grams Brown Sugar (⅓ Cup); 66 GRams Granulated Sugar (⅓ Cup); 2 Tablespoons Milk; 1 Teaspoon Vanilla Extract; 180 Grams All-Purpose Flour (1 ½ Cups); 1 Teaspoon Baking Soda; ½ Teaspoon Kosher Salt; Light Green, Dark Green and Red Decorating Sugar mixed together; Milk Chocolate Hearts or Hershey’s Kisses

I’ve Grinched-Up my Peanutbutter Blossom Recipe. The dough balls are rolled in a mixture of light green, dark green and red sugar and topped with a milk chocolate heart.

My recipe is an adaptation of Hershey’s recipe with 2 changes. I replaced the shortening with butter and omitted the egg. I found that omitting the egg gave the cookie a less cakey texture and made the peanutbutter flavor more pronounced.

Grinch Peanut Butter Blossoms

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Ingredients

114 Grams Room Temperature Unsalted Butter 8 Tablespoons
200 Grams Peanut Butter About ½ Cup
66 Grams Brown Sugar ⅓ Cup
66 GRams Granulated Sugar ⅓ Cup
2 Tablespoons Milk
1 Teaspoon Vanilla Extract
180 Grams All-Purpose Flour 1 ½ Cups
1 Teaspoon Baking Soda
½ Teaspoon Kosher Salt
Light Green, Dark Green and Red Decorating Sugar mixed together
Milk Chocolate Hearts or Hershey’s Kisses

Instructions

Preheat your oven to 375 F.
In the bowl of a stand mixer, or a large bowl with a hand mixer, cream the butter until smooth.
Add the peanutbutter and sugars and cream until light and fluffy. 2-3 minutes
Add the milk and vanilla and beat until combined.
Whisk together the flour, baking soda and salt and add to the bowl. Beat on low speed until just incorporated.
Roll the dough into balls weighing 15 grams each or 1” in diameter and roll them in the sugar.
Place them on a parchment lined baking sheet spaced about 2” apart.
Bake for 10 minutes.
Remove from the oven and press a chocolate heart into the center of each cookie.