Peanut Butter Blossoms
Ingredients
- 1/2 cup butter softened
- 1/2 cup creamy peanut butter
- 1 cup granulated sugar divided use
- 1/2 cup brown sugar
- 1 egg
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 1 3/4 cups all purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 36 Hershey's Kisses unwrapped
Instructions
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Place the butter, peanut butter, 1/2 cup of the granulated sugar and the brown sugar in the bowl of a mixer. Beat until light and fluffy.
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Add the egg, milk and vanilla extract. Beat until thoroughly combined.
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Add the flour, baking soda and salt. Beat on low speed until just combined.
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Cover the bowl of dough and place it in the freezer for 20 minutes to chill.
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Line 2 sheet pans with parchment paper or nonstick baking mats.
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Roll the dough into 1 inch balls. Roll each ball into the remaining 1/2 cup of granulated sugar.
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Place each ball 1 1/2 inches apart on the prepared pans. Preheat the oven to 375 degrees F.
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Chill the pans of cookie dough in the fridge or freezer for 10 minutes before baking.
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Bake the pans, one at a time, for 8-10 minutes or until cookies are lightly browned on the edges.
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Remove the pans from the oven. Quickly and firmly press a kiss into the center of each cookie.
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Let the cookies cool completely, then serve, or store in an airtight container for up to 5 days.
Recipe Notes
Adapted from the New York Times.