Peanut Butter Blossoms
Description
Classic recipe for anytime! I make them quite often for Christmas time.
Ingredients
- 1 1/4 cup all-purpose flour (leveled)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter (softened at room temperature)
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 large egg (at room temperature)
- 3/4 cup peanut butter
- 1 tsp vanilla extract
- hershey's chocolate kisses (unwrapped)
Instructions
- In a small bowl add the flour, baking soda, and salt together. Set aside.
- In a large bowl using a hand mixer, beat the butter for 1 minute until creamy. Beat in the brown sugar and granulated sugar until creamed and smooth, about 2 minutes. Add the egg and beat until combined. Add the peanut butter and vanilla extract and beat until combined and smooth.
- Add the flour mixture to the wet ingredients and beat on low speed until combined.
- Cover and chill the cookie dough in the refrigerator for 1 hour.
- To Bake: Preheat oven to 350°F.
- Scoop dough by rounded tablespoons roll into 1-inch balls and place 1 1/2 inches apart on ungreased baking sheets.
- Bake for 11–13 minutes or until the tops begin to slightly crack. Remove cookies from the oven and allow to cool on the baking sheets for 3-5 minutes.
- Easily Press a hershey kiss into the center of each cookie as not to crack them.
Note
I do not roll my cookies in sugar like the traditional recipes for Peanut Butter Blossom Cookies call for in the recipe.
I you would like to make them that way.
Follow these steps:
Pour 1/4 cup granulated sugar into a shallow bowl.
Scoop dough into 1-inch balls, roll balls in sugar, and then place them on ungreased baking sheet 1 1/2 inches apart.
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