Peanut Butter Blossom Cookies
Servings: 48 cookies
Ingredients
- 48 Hershey's Kisses, unwrapped
- ¾ cup creamy peanut butter
- ½ cup unsalted butter
- ⅓ cup granulated sugar
- ⅓ cup light brown sugar, packed
- 2 Tablespoons milk
- 1 teaspoon pure vanilla extract
- 1 ½ cups all-purpose flour, unbleached
- 1 teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup granulated sugar, for rolling the cookie dough into
Instructions
- First, heat the oven to 375° F degrees. Unwrap the Hershey Kisses.
- Next, mix the peanut butter and butter together until it's well combined. I highly suggest using an electric hand mixer for this recipe.
- Add the granulated sugar and the brown sugar to the peanut butter mixture, and beat until fluffy.
- Add one egg, milk, and vanilla — be sure to fully incorporate the egg into the dough before the next step.
- Mix the dry ingredients: flour, baking soda and salt in a small mixing bowl.
- Add half of the flour mixture to the peanut butter cookie dough. I recommend switching from a hand mixer to a rubber spatula for this part.
- Once the dough comes together, it's time to form them into 1 inch balls. You can use a small cookie scoop to help with this process.
- Line a baking sheet with parchment paper.
- Next, roll them in granulated sugar and place on the prepared baking sheet. Be sure to give the cookie blossoms some room to spread out.
- Bake the cookies in a 375° F oven for 8-10 minutes or until lightly golden.
- Immediately after taking the cookies out of the oven, place a Hershey Kiss in the center and press down.
- Carefully remove the parchment paper with the cookies on top and place on a cooling rack to cool.
When you make this recipe...
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