Ingredients (~20 cookies)
- 3/4 cup + 2 Tbsp all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp table salt
- 1/4 cup unsalted butter, room temperature
- 1/4 cup granulated sugar, plus 2 Tbsp for rolling
- 1/4 cup light brown sugar, lightly packed
- 1/3 cup smooth peanut butter (not “natural” peanut butter)
- 1 Tbsp milk
- 1/2 tsp vanilla extract
- 1 large egg
- 20 milk chocolate kisses, unwrapped
Mix the Dry Ingredients
In a bowl, whisk together flour, baking soda, and salt; Set aside.
Cream the Butter and Sugars
In the bowl of a stand mixer with the paddle attachment or a large bowl with an electric hand mixer, beat butter until smooth.
Cream the butter with 1/4 cup granulated sugar and the light brown sugar until light and fluffy – this takes ~3-4 minutes.
Beat in peanut butter until combined.
Add the Wet Ingredients
Scrape the bottom and sides of the mixing bowl.
Beat in milk and vanilla, followed by the egg, until combined.
Form the Dough and Chill
Add the flour mixture and mix until a stiff dough forms.
Cover the mixing bowl and refrigerate for 30-60 minutes – the dough is easier to handle when chilled.
Shape and Bake the Cookies
Preheat oven to 375F.
Place 2 Tbsp granulated sugar in a shallow bowl.
Scoop the dough into 1 1/4 inch portions (about 20 portions), roll them into balls, and then roll them in the granulated sugar.
Place on ungreased baking sheets, 2 inches apart.
Bake the cookies ~8-10 minutes, until set, lightly brown, and just starting to crack.
Don’t overbake – they’ll continue cooking slightly on the hot pan.
Add the Chocolate Kisses
As soon as you remove the cookies from the oven, gently press a chocolate kiss into each center.
The cookies will crack around the edges – this is normal and part of their classic appearance.
After ~5 minutes, transfer the cookies to a wire rack to cool completely for at least 1 hour.
The chocolate should be firm before the cookies are stored.
Store at room temperature in an airtight container for 3-5 days, or freeze for 2-3 months.
Peanut Butter Blossoms
Ingredients
Ingredients (~20 cookies)
- 3/4 cup + 2 Tbsp all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp table salt
- 1/4 cup unsalted butter room temperature
- 1/4 cup granulated sugar plus 2 Tbsp for rolling
- 1/4 cup light brown sugar lightly packed
- 1/3 cup smooth peanut butter not “natural” peanut butter
- 1 Tbsp milk
- 1/2 tsp vanilla extract
- 1 large egg
- 20 milk chocolate kisses unwrapped
Instructions
- Whisk together flour, baking soda, and salt in a bowl and set aside.
- Beat butter until smooth, then cream with 1/4 cup granulated sugar and brown sugar for 3-4 minutes until fluffy.
- Beat in peanut butter until combined.
- Scrape bowl, then beat in milk, vanilla, and egg until combined.
- Add flour mixture and mix until stiff dough forms.
- Cover bowl and refrigerate 30-60 minutes.
- Preheat oven to 375F.
- Place 2 Tbsp granulated sugar in a shallow bowl.
- Scoop dough into 1 1/4 inch portions and roll into 20 balls.
- Roll each ball in sugar and place on ungreased baking sheets 2 inches apart.
- Bake 8-10 minutes until set, lightly brown, and just starting to crack.
- Immediately press a chocolate kiss into the center of each hot cookie.
- Let cool on pan 5 minutes, then transfer to wire rack to cool completely for 1 hour before storing.
