Peanut Butter Blossoms
 
 
Delicious cookie for after school, bake sales, or cookie exchanges! The base stays peanut buttery soft for a week.
:
Ingredients
  • 1 and ¾ cup flour (all-purpose)
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 1 stick butter (room temperature), 4 oz.
  • ½ cup peanut butter (smooth, or almond will work)
  • ½ cup sugar
  • ½ cup brown sugar
  • 1 egg
  • 1 Tb. milk or almond milk
  • 1 tsp, vanilla extract
  • 4 Tb. sugar - this is extra for later
  • 48 Hershey kisses (removed the foil first)
Instructions
  1. Set aside cookie sheets lined with parchment or silicone.
  2. In a medium size bowl, whisk together the flour, baking soda, and salt.
  3. In a great big bowl, beat the butter, peanut butter and ½ cup sugar. Once light and fluffy after about a minute, add the egg, milk, and vanilla.
  4. Add the dry flour mixture little by little. Beat in the flour mixture until just incorporated.
  5. Scoop the dough into 1" balls.
  6. Place cookie dough balls onto the lined cookie sheet and freeze about 30 minutes or up to several hours. They can be frozen pretty close together. You can store extra in plastic freezer bags if you do not want to bake them all now.
  7. Preheat oven to 375 degrees.
  8. Roll them in the 4 Tb. of sugar that was set aside.
  9. Place your cold cookie dough balls onto a lined cookie sheet about 2-3" apart.
  10. Bake for 6-8 minutes.
  11. Place Hershey kiss in the center.
  12. Bake another 2-3 minutes. You will know they are done because they are a light brown and crinkled.
  13. Allow to cool on a wire rack.
  14. Enjoy with a tall cup of milk!
Notes
Recipe from New York Times
https://cooking.nytimes.com/recipes/1012939-peanut-butter-blossoms
Recipe by Whisk Together at https://www.whisktogether.com/2023/01/07/peanut-butter-blossoms/