Peanut Butter Blossoms
These are the classic peanut butter cookies with the chocolate kiss pressed in the center - they're chewy, sweet, and perfect for cookie swaps. The dough needs to chill for at least 30 minutes so plan accordingly.
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.
Notes
Store in airtight container at room temperature 3-5 days or freeze 2-3 months.
Did you make this recipe?Let me know how you liked it below!