Categorized:
- Christmas
- Cookies
- Desserts
Tagged:
- brown sugar
- chocolate
- eggs
- flour
- peanut butter
- sugar
- vanilla extract
Peanut Butter Blossoms
Ingredients
- 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
Instructions
- 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
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