⁘ anna bakes cupcakes ⁘

peanut butter blossoms

classic soft peanut butter cookies with hershey's kiss center

recipe from Sally's Baking Addiction


baked in December 2020

yield: 24 cookies
prep time: 30 minutes
cook time: 10 minutes
difficulty level: easy

Ingredients

Cookies


Coating


Directions
  1. Whisk the flour, baking soda, and salt together. Set aside.
  2. Using a hand mixer or a stand mixer fitted with paddle attachment, beat the butter for 1 minute on high speed until creamy.
  3. On medium-high speed, beat in 1/4 cup of granulated sugar and the 1/2 cup of brown sugar until completely creamed and smooth, about 2 minutes.
  4. Add the egg and beat on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
  5. Add the peanut butter and vanilla extract and mix on high until combined.
  6. Add the dry ingredients to the wet ingredients and mix on low until combined.
  7. Cover and chill the dough for at least 30 minutes in the refrigerator (and up to 1 day).


  8. Preheat oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside. Also, make sure there’s room in your freezer because the cookies will need to be placed inside to prevent the chocolates from melting.
  9. Roll & Coat the Dough: Scoop and roll cookie dough, about 1 Tablespoon of dough each.
  10. Roll each ball in the 1/2 cup of sugar and arrange on the baking sheet about 2 inches apart.
  11. Bake for 10 minutes or until the tops begin to slightly crack.
  12. Remove cookies from the oven and allow to cool for 10 minutes.
  13. Press a chocolate kiss candy into each cookie on 1 of the baking sheets until it sticks.
  14. Place the baking sheet in the freezer so the chocolate does not melt.
  15. Remove after 10 minutes in the freezer.
  16. Repeat with 2nd baking sheet of cookies.

Nutrition