Peanut Butter Blossoms
User Reviews
5
Peanut Butter Blossoms
Description
This recipe features a dough made by combining all-purpose flour, baking soda, and salt with a mixture of butter, light brown sugar, granulated sugar, peanut butter, egg, milk, and vanilla extract. The dough is portioned and rolled into balls, then coated in granulated sugar to develop a slightly crunchy exterior. Baking at 375°F for about 8 minutes allows the cookies to rise and develop fine cracks on their surface. Pressing a Hershey’s Kiss into each cookie immediately after baking softens the chocolate slightly as it warms, melding it with the peanut butter cookie underneath. The result is a cookie with a chewy center and a melting chocolate top, a signature combination that’s simple and nostalgic.
Ingredients
- 1½ cups all-purpose flour spooned and leveled
- 1 teaspoon baking soda
- ½ teaspoon salt sea salt
- ½ cup butter at room temperature, unsalted
- ½ cup light brown sugar packed
- ¼ cup granulated sugar plus ½ cup for rolling
- ¾ cup peanut butter creamy
- 1 egg large
- 2 tablespoons milk almond milk, or oat milk
- 1 teaspoon vanilla extract
- 36 Hershey’s kiss candies unwrapped
Instructions
- Preheat the oven to 375°F and line two large baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In the bowl of a stand mixer, beat the butter, brown sugar, and ¼ cup granulated sugar until light and fluffy. Add the peanut butter, egg, milk, and vanilla and mix until creamy. Gradually add the dry ingredients and mix on low speed until just combined.
- Scoop heaping tablespoons of the dough, then use your hands to roll it into balls. Roll the dough balls in the remaining ½ cup granulated sugar and arrange them on the prepared baking sheets, leaving at least 1 inch between balls.
- Bake, one sheet at a time, for 8 minutes, or until fine cracks start to form on the tops of the balls. Remove from the oven and press a chocolate kiss into the top of each cookie until the edges start to crack. Use a spatula to immediately transfer the cookies to a wire rack to cool completely.
Notes
- Use creamy peanut butter with a smooth consistency to achieve the best dough texture; avoid thick, stiff natural peanut butters.
User Reviews
Overall Rating
5
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