Peanut Butter Blossoms
December 16, 2024
A classic recipe for everyone’s favorite peanut butter and chocolate cookie.
SERVINGS
5 doz
PREP TIME
10 min
COOK TIME
25 min
Ingredients
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1 3/4cups all-purpose flour
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1teaspoon baking soda
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1/2teaspoon salt
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1stick butter, at room temperature
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1/2cup smooth peanut butter
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1/2cup granulated sugar, plus more for rolling
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1/2cup light brown sugar
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1large egg
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1tablespoon milk
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1teaspoon vanilla
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Nonstick spray or vegetable oil for cookie sheet, optional
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5dozen (one 11-ounce package) Hershey's Kisses, foil removed, or Brach's Stars
Directions
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1
Sift together flour, baking soda and salt; set aside.
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2
Using an electric mixer, cream together butter, peanut butter, ½ cup granulated sugar and light brown sugar.
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3
Add egg, milk and vanilla; beat until well blended.
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4
Gradually add flour mixture, mixing thoroughly. If the dough is very soft, refrigerate for about 1 hour.
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5
Heat oven to 375 F. Spray, oil or line a cookie sheet with nonstick liner and set aside.
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6
Roll dough into 1-inch balls. (For exactly 5 dozen cookies, divide the dough into 5 pieces, and shape each piece into 12 balls.)
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7
Roll cookies in sugar and place 2 inches apart on cookie sheet. Bake until very light brown and puffed, 6 to 8 minutes.
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8
Remove sheet from oven and lightly press a chocolate into the center of each cookie, allowing it to crack slightly. Return to oven until light golden brown, 2 to 3 minutes. Remove from oven, cool completely and store in an airtight container.
Recipe source: New York Times