It’s no wonder that Peanut Butter Blossom cookies are the favorite cookie of so many. Peanut butter and chocolate are old friends that go together perfectly. We decided to bring a St. Patrick’s Day twist to this delicious cookie by swapping the traditional Hershy’s Kiss with a shamrock-shaped chocolate and using green sugar on the outside of the cookie.
These cookies are so easy to make, and the St. Patty’s Day elements only added a couple of extra steps. I used my shamrock chocolate candy mold to make the shamrock “blossom” centers, and I used dyed sugar to roll the dough in before baking.
How to Dye Sugar
Have you ever dyed your sugar? Its pretty darn simple. Get your sugar, add a couple of drops of food coloring, and stir it (or shake it if you’re combining in a baggy). Keep adding additional dye or sugar until you get to your desired color.
- 1 cup butter
- 1 cup creamy peanut butter
- 1 cup firmly packed brown sugar
- 1 cup white (granulated) sugar
- 2 eggs
- 1/4 cup milk
- 2 teaspoons vanilla extract
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 cup green dyed granulated sugar (or regular white sugar if preferred)
- 84 chocolate shamrock candies
- Preheat oven to 375 degrees F and grease cookie sheet
- Cream together butter, peanut butter, brown sugar, and white sugar.
- Beat in eggs, one at a time, then add milk and vanilla extract.
- Stir until well blended.
- In a separate bowl, combine flour, salt, and baking soda. Add to peanut butter mixture, stirring all ingredients until well combined.
- Roll tablespoon of dough into a ball and roll in dyed sugar.
- Place dough balls about 2 inches apart on cookie sheet.
- Bake for 10-12 minutes.
- Remove from oven and immediately press chocolate shamrock candies into cookies.
- Allow to cool completely so shamrock cookies can re-harden.
- Keep the chocolate candies frozen until you are ready to add them to the cookies. This will help them hold their shape better while handling.