Peanut Butter Blossoms are a classic cookie recipe that combines chocolate and peanut in one cookie. These adorable, buttery, peanut-buttery treats are perfect for holiday cookie trays and exchanges.
60Hershey's Kissesfoil removed (about one 11-ounce package)
Instructions
In a medium mixing bowl, add flour, baking soda, and salt. Whisk together, and set aside.
In a separate large mixing bowl, cream together butter, peanut butter, sugar, and brown sugar.
Add egg, milk, and vanilla. Beat again until fully combined.
Gradually add flour mixture, mixing thoroughly.
If dough is very soft, cover and chill in the refrigerator for about an hour, until easy to handle.
Preheat oven to 375°F.
Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
Roll dough into 1-inch balls. Then roll in sugar, and place 2-inches apart on lined cookie sheet.
Bake for about 8 minutes, until very light brown and puffed. The centers will still look undone.
Remove from oven, and lightly press a kiss into the center of each cookie, allowing the cookie to crack slightly.
Remove baking sheet from the oven and transfer to the refrigerator for 20-30 minutes to prevent kisses from melting.
Video
Notes
Peanut Butter: Use regular creamy peanut butter (or crunchy). The runny natural peanut butter will be too oily.
Peanut allergy? You can use any other nut butter in place of peanut butter such as almond butter, cashew butter, or sunflower seed butter.
For a precise number of cookies, divide the dough into 5 pieces, and shape each piece into 12 balls.
Feel free to play around with the type of chocolate kisses used. Milk chocolate is the standard, but Hershey’s makes many different kinds, such as dark chocolate or caramel-filled.
For more festive Christmas cookies, roll dough in red and green sanding sugar instead of plain, white granulated sugar.
Storage: Cookies stay fresh covered at room temperature for up to 1 week.
Freezer Directions: Baked cookies also freeze well for up to 3 months.