The Best Peanut Butter Blossom Cookies


Peanut Butter Blossoms are a classic holiday treat and a favorite of cookie lovers of all ages! Sweet, chewy peanut butter cookies meet a crunchy coating of sugar before baking, crowned with a milk chocolate “blossom” while they’re warm. The perfect peanut butter-chocolate indulgence!

Ingredients
US Customary – Metric
  • 1-3/4 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon table salt
  • 1/2 cup unsalted butter , room temperature (1 stick)
  • 1/2 cup granulated sugar , plus an extra 1/4 cup for rolling
  • 1/2 cup light brown sugar , lightly-packed
  • 3/4 cup smooth peanut butter (not "natural" peanut butter)
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 40 to 42 milk chocolate kisses , unwrapped
Instructions
  1. In a bowl, whisk together flour, baking soda, and salt. Set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, or a large bowl with an electric hand mixer, beat butter until smooth. Cream the butter with 1/2 cup granulated sugar and the light brown sugar until light and fluffy. Beat in peanut butter.
  3. Scrape the bottom and sides of the mixing bowl. Beat in milk and vanilla, followed by the egg, until combined.
  4. Add the flour mixture and mix until a stiff dough forms. Cover the mixing bowl and refrigerate for 30-60 minutes.
  5. Preheat oven to 375 degrees F. Place 1/2 cup granulated sugar in a shallow bowl.
  6. Scoop the dough into 1-1/4 inch portions (40-42 portions), roll them into balls, and then roll them in the granulated sugar. Place on ungreased baking sheets, 2 inches apart.
  7. Bake the cookies 8-10 minutes, until set, lightly brown, and just starting to crack. Don't overbake.
  8. As soon as you remove the cookies from the oven, gently press a Hershey's kiss into each center. (The cookies will crack – this is normal and part of their classic appearance.) After about 5 minutes, transfer the cookies to a wire rack to cool completely, at least an hour. (The chocolate should be firm before the cookies are stored.)
  9. Store at room temperature in an airtight container for 3-5 days, or freeze for 2-3 months.

Comments

Post a Comment

Popular posts from this blog

Baked Caesar Chicken Recipe - 4 Ingredients Melt in Your Mouth

Image
This delicious melt in your mouth chicken is just another amazing recipe to add to the list! Caesar Chicken is the ideal melt in your mouth recipe! It is creamy, easy, and full of flavor. Now that’s an amazing dish! This simple chicken recipe just includes 4 Ingredients and requires less than half an hour. Tried this on a whim and for how easy it is to make this recipe I was astounded by how great it tasted! Thank you so much, who would have known that baking the chicken in this way would be so juicy and delicious!! Can not wait to try it again! Thank you again for making this recipe available! Ingredients 4 chicken breasts boneless skinless 1-1½ cup parmesan-cheese grated ½ cup sour-cream (optional) 1 cup caesar-salad dressing Instructions Heat oven to 375°F and spray on the interior of an 8×11" baking-dish with cooking-spray. When the breasts are irregular thickness, then pound them (put in a Ziploc bag and onto a level surface) into a even ¾-1" thickness using a meat-pound...
Read more

Coconut Curry Chicken Recipe

Image
It’s fast, flavorful, and healthy! This coconut curry chicken can be create in one-pot and is packaged with full of flavors! With just a few ingredients, this creamy coconut curry chicken goes from good to WOW. This curry can be reached in half an hour or less making it the ideal weeknight-dinner. INGREDIENTS 1 tbsp. vegetable oil 1 tbsp. butter 1 medium red onion, chopped 2 large shallots, minced Kosher salt 2 cloves garlic, minced 1 tsp. freshly grated ginger 1 1/2 tbsp. curry powder 2 tbsp. tomato paste 1 (13-oz.) can coconut milk 1/2 c. water 1 1/2 lb. boneless, skinless chicken breast, cut into 1" pieces Juice of ½ lime Lime wedges, for serving Mint leaves, torn, for serving Cilantro leaves, torn, for serving Cooked rice, for serving DIRECTIONS In a large pot or high-sided skillet over medium heat, heat oil and butter. When butter is melted, add onion and shallots and cook until tender and translucent, 6 to 8 minutes. Add garlic, ginger, and curry powder and cook until fragra...
Read more

Cranberry Pistachio Cheese Log

Image
10 MINUTE PREP CREAMY, SWEET AND TANGY CHEESE LOG WITH CRANBERRIES AND PISTACHIOS IS THE EASIEST YET MOST IMPRESSIVE APPETIZER YOU WILL EVER MAKE! This festive cheese log can be made DAYS in advance so it’s the perfect stress-free appetizer for Thanksgiving, Christmas or any holiday party! YAY for easy entertaining! and YAY for the best Cranberry Pistachio Cheese Log! INGREDIENTS Cranberry Pistachio Coating 1 1/4 cups cranberries 1 cup shelled roasted, salted pistachios Cheese Log 7-8 oz. goat cheese log or tub 4 oz. cream cheese, softened 2 tablespoons honey 1/4 tsp EACH ground ginger, ground cinnamon, salt, dried thyme, dried rosemary 1/8 teaspoon pepper 1/2 cup Cranberry Pistachio Coating mixture (in directions) Garnish honey INSTRUCTIONS Add cranberries and pistachios to your food processor and chop into small pieces (but don't over-process). Remove ½ cup and add it to a medium bowl. Add all remaining Goat Cheese Log ingredients to the bowl and stir to combine. Add this cheese ...
Read more