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Peanut Butter Blossoms
Crowd-pleasing Peanut Butter Blossoms feature fantastic flavor in an easy-to-make cookie! A nostalgic favorite!
Ingredients
- 1 1/4 cups (150 g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (255 g) creamy peanut butter
- 1/2 cup (113 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar, plus more for rolling the cookies
- 1/2 cup (100 g) firmly packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 36 chocolate kiss candies
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Instructions
- Whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Using an electric mixer on medium speed, beat the peanut butter, butter, sugar, and brown sugar until light and fluffy. Add the egg and vanilla, and mix well.
- Reduce the mixer speed to low. Gradually add the flour mixture, mixing just until combined.
- Cover and chill the dough for 1 hour.
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone liners. Place a few tablespoons of granulated sugar or coarse sugar in a shallow bowl.
- Scoop the dough in 1 & 1/2-tablespoon portions (I use a #50 scoop). Roll each dough ball in sugar. Then place the balls of dough on the prepared pans and flatten the tops slightly. Leave about 2 inches between each cookie on the pan.
- Bake (one pan at a time) 12 to 15 minutes, or until the cookies are golden brown. Refrigerate the remaining dough between batches.
- Cool the cookies on the pans on a wire rack for 10 minutes. Then place a chocolate kiss in the center of each cookie, pressing down gently. Transfer the cookies from the pan directly onto a wire rack to cool completely.
Notes
- Store the cookies in an airtight container at room temperature up to 4 days or in the freezer up to 3 months.
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