Peanut Butter Blossoms Recipe

Ingredients

• 1 stick unsalted butter (at room temperature)
• ¾ cup creamy sweetened peanut butter
• ½ cup packed light brown sugar
• ⅓ cup granulated sugar
• 1 large egg (at room temperature)
• 1 teaspoon vanilla extract
• 1 ½ cups all purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ¼ cup granulated sugar
• 24 Milk Chocolate Hershey Kisses (unwrapped)

Steps

1. 1

   In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, peanut butter, brown sugar, and granulated sugar at medium speed for 3 minutes. Scrape down the sides of the bowl and add the egg and vanilla extract. Mix at medium speed for 1 minute.

2. 2

   In a medium bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the peanut butter mixture and mix at low speed until no streaks of flour remain. Cover the bowl with cling wrap and set in the fridge to chill for 30 minutes.

3. 3

   While the dough chills, preheat the oven to 350˚F. Line two rimmed baking sheets with parchment paper.

4. 4

   Using a 1.5 tablespoon-size spring-loaded cookie scoop, scoop 12 dough balls onto each prepared baking sheet, about 2 inches apart. Roll into even balls, then coat each in sugar. Bake for 10–12 minutes, or until the cookies are puffed up and the edges are set.

5. 5

   Remove the cookies from the oven. Working quickly, press a Hershey's Kiss into each peanut butter blossom, then transfer to a cooling rack until the cookies cool and the chocolate sets.