The classic peanut butter blossom cookies we all remember eating as a kid! Soft and tender and perfectly peanut buttery! Plus isn’t that milk chocolate and peanut butter combo just dreamy?
- 1 1/2 cups (212g) all-purpose flour
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (113g) unsalted butter, softened but still slightly firm
- 1/2 cup granulated sugar
- 1/2 cup packed light-brown sugar
- 2/3 cup (165g) creamy peanut butter
- 1 large egg
- 1 tsp vanilla extract
- 1/3 cup (70g) granulated sugar or cane sugar
- 36 Hershey’s Kisses milk chocolates
Preheat oven to 375 degrees. Line baking sheets with parchment paper or silicone bakings mats.
In a small mixing bowl whisk together flour, baking soda and salt for 20 seconds, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, 1/2 cup granulated sugar and brown sugar until combined.
Mix in peanut butter then blend in egg and vanilla. Add in flour mixture and mix until combined. If dough seems too wet you can chill for a bit if needed – though I never need to.
Scoop dough out 1 even tablespoon at a time and shape into balls. Place 1/3 cup sugar in a bowl then roll balls into sugar to coat.
Transfer to baking sheets spacing cookies 1 1/2-inches apart. Bake one sheet at a time in preheated oven 7 – 9 minutes until nearly set.
Meanwhile unwrap chocolates. Immediately after removing cookies from oven gently press one chocolate into each cookie*.
Transfer to a wire rack and transfer to fridge or freezer for a 5 – 10 minutes to let the chocolate set. Store cookies in an airtight container at room temperature.
Random side note, if you’ve had an issue with the Kiss coming off you can add a small dab of peanut butter to the Kiss before pressing them on.
Recipe source: inspired by NYT and others