Peanut Butter Blossoms
User Reviews
5
Peanut Butter Blossoms
Description
This recipe begins by creaming butter and peanut butter together, then incorporates both brown and granulated sugars for sweetness. Eggs and vanilla are added for richness and flavor. The dry ingredients—flour, baking soda, and salt—are combined and mixed in just until incorporated, finished with a splash of milk to adjust texture. The dough is refrigerated to firm up, making it easier to roll into balls.
Cookies are rolled in additional sugar before baking at 375°F for a short time. After initial baking, a Hershey's Kiss is pressed into the center of each cookie, then baked further just until set. The result is a soft cookie with a sugar-crisp exterior and a melty chocolate center that contrasts the peanut butter flavor.
Ingredients
- 2 butter softened, in sticks
- 1 1/2 cups peanut butter creamy
- 1 cup sugar
- 1 cup brown sugar packed
- 2 egg
- 1 teaspoon vanilla extract
- 3 1/2 cups flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 tablespoons milk
- 1/2 cup sugar for rolling
- 2 hershey kisses you only need ~48, unwrapped, bags
Instructions
- Preheat oven to 375 degrees.
- Cream butter and peanut butter together until smooth. Add sugars and cream for 2-3 minutes. Add eggs, one at a time, beating until combined. Stir in vanilla. Add flour, baking soda and salt, just mixing until combined, then add in milk. Cover and refrigerate dough for 30 minutes or up to 2 days.
- Roll cookies into 1 inch balls and roll in sugar. Lay on baking sheet about 1 inch apart. Bake at 375 for 5 minutes. Remove from oven and push Kiss down into the middle of each cookie. Return to oven and bake for 2 1/2 more minutes. Remove and let cool completely.
User Reviews
Overall Rating
5
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