6 January, 2021
Peanut Butter Blossoms
These cookies are about as classic as you can get outside of chocolate chip and sugar cookies. Hershey’s kisses sitting atop a soft bed of pillowy peanut butter send so many childhood memories flooding back. They’re delicious both before and after the chocolate has set, and it’s so easy to eat a whole dozen all by yourself. What’s even better is that you can make a batch of them without having to deal with the refrigerator and cooling times for the dough!
Ingredients
1/2 cup Butter
1/2 cup Sugar
1/2 cup Brown sugar, packed
1/2 cup Creamy peanut butter
1 Egg
1/2 tsp Vanilla extract
1 1/2 cups Flour
3/4 tsp Baking soda
1/2 tsp Baking powder
~1 lb Hershey’s Kisses
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Preheat the oven to 375 degrees F and line a couple of baking sheets.
In the bowl of a stand mixer, cream together the butter and sugars. Add in the peanut butter, egg, and vanilla extract and mix on high until light and fluffy, scraping down the sides of the bowl as you work.
In a large bowl, sift together the flour, baking soda, and baking powder. Gradually add the dry ingredients into the wet ingredients and mix until everything comes together.
Use a spoon or a cookie scooper to measure out 1-inch balls of dough. Roll them smooth and space them about an inch and a half apart on the cookie sheet. Bake for 8-10 minutes or until the cookies are just set.
Remove from the oven and immediately press a chocolate kiss into the center of each cookie. Let them cool for about two minutes on the tray before moving to a wire rack to cool completely. The chocolate will take a few hours to set up at room temperature so you can store them without smearing cocoa everywhere. Enjoy a few cookies while they’re still warm and melty, but wait a little while to put them in storage.
