Peanut Butter Blossoms

A classic recipe for everyone’s favorite peanut butter and chocolate cookie.


SERVINGS

5 doz

PREP TIME

10 min

COOK TIME

25 min

Ingredients

  • 1 3/4
    cups all-purpose flour
  • 1
    teaspoon baking soda
  • 1/2
    teaspoon salt
  • 1
    stick butter, at room temperature
  • 1/2
    cup smooth peanut butter
  • 1/2
    cup granulated sugar, plus more for rolling
  • 1/2
    cup light brown sugar
  • 1
    large egg
  • 1
    tablespoon milk
  • 1
    teaspoon vanilla
  • Nonstick spray or vegetable oil for cookie sheet, optional
  • 5
    dozen (one 11-ounce package) Hershey's Kisses, foil removed, or Brach's Stars

Directions

  1. 1

    Sift together flour, baking soda and salt; set aside.

  2. 2

    Using an electric mixer, cream together butter, peanut butter, ½ cup granulated sugar and light brown sugar.

  3. 3

    Add egg, milk and vanilla; beat until well blended.

  4. 4

    Gradually add flour mixture, mixing thoroughly. If the dough is very soft, refrigerate for about 1 hour.

  5. 5

    Heat oven to 375 F. Spray, oil or line a cookie sheet with nonstick liner and set aside.

  6. 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.)

  7. 7

    Roll cookies in sugar and place 2 inches apart on cookie sheet. Bake until very light brown and puffed, 6 to 8 minutes.

  8. 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