Peanut Butter Blossoms
Perfect for Christmas or anytime of the year, these Peanut butter and chocolate kisses cookies are cute and delicious.
Equipment
- 1 stand mixer
Ingredients
- 1½ cups all-purpose flour spooned into measuring cup and leveled-off
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1 stick (or ½ cup), unsalted butter, softened if using salted butter, omit salt (below)
- 1 cup creamy peanut butter, room temperature do not use natural peanut butter
- ¾ cup packed light brown sugar
- ¼ cup granulated sugar plus more for rolling the cookies
- 1 teaspoon vanilla extract
- 1 large egg
- 36 Hershey's kisses, unwrapped
Instructions
- In a medium bowl, whisk together the 1½ cups all-purpose flour, ½ teaspoon baking soda, ¾ teaspoon salt and then Set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment cream the 1 stick (or ½ cup), unsalted butter, softened1 cup creamy peanut butter, room temperature, ¼ cup granulated sugar and 1 teaspoon vanilla extracton medium speed until well combined, about 1 minute. Scrape down the sides of the bowl with a rubber spatula. Add the egg and beat until incorporated, about 15 seconds more. Add the dry ingredients and mix on low speed until just combined, scraping down the sides of the bowl as necessary. remove the bowl from the mixer, cover the dough with plastic wrap and Refrigerate the dough for about 1 hour, or until firm enough to roll.
- While the dough is chilling, Preheat the oven to 350°F and set an oven rack in the middle position. Line a baking sheet with parchment paper. Place about ⅓ cup granulated sugar in a small bowl for rolling.
- Roll the dough into tablespoon-size balls, then roll in the granulated sugar and then place 2 inches apart on the prepared baking sheet. Bake until puffed, 10 to 12 minutes. Remove the baking sheet from the oven and let the cookies cool slightly (about 2 minutes) then lightly press a Hershey's kiss into the center of each cookie (the dough will crack slightly). then transfer to a wire rack to cool completely. Repeat with the remaining cookie dough, storing the dough in the refrigerator between batches. Store the cookies in a single layer in an airtight container for up to 3 days or in the freezer for up to 3 months.
- Freezer-Friendly Instructions: The cookie dough can be frozen for up to 3 months: Roll the dough into balls and then roll in granulated sugar. Let set on a baking sheet in the freezer for 1 hour, once frozen put the dough balls in a resealable bag and press out as much air as possible. When ready to bake the cookies, bake from frozen and allow 1 to 2 minutes longer baking time.
Notes
These are always a hit at Christmas time.