Classic Peanut Butter Blossoms with Chocolate Kisses (Print version)
Soft peanut butter cookies rolled in sugar and finished with a chocolate kiss while warm.
# Ingredients:
For the cookies
01 -
1/2 cup (113 g) unsalted butter, softened
02 -
1/2 cup (130 g) creamy no-stir peanut butter
03 -
1/2 cup (100 g) granulated sugar
04 -
1/2 cup (105 g) packed light brown sugar
05 -
1 large egg
06 -
1 tablespoon milk
07 -
1 teaspoon vanilla extract
08 -
1 1/2 cups (188 g) all-purpose flour
09 -
1 teaspoon baking soda
10 -
1/2 teaspoon fine salt
For rolling and topping
11 -
1/3 cup (65 g) granulated sugar, for rolling
12 -
36 milk chocolate kisses, unwrapped
# Instructions:
01 -
Beat the softened butter, peanut butter, granulated sugar, and brown sugar in a large bowl for 2 minutes, until creamy and lighter in color.
02 -
Beat in the egg, milk, and vanilla until smooth. Scrape the bowl so the peanut butter mixture is even.
03 -
Whisk the flour, baking soda, and salt in a separate bowl. Add to the peanut butter mixture and mix just until a soft dough forms.
04 -
Cover and chill the dough for 20 minutes. Heat the oven to 375°F and line baking sheets with parchment paper.
05 -
Scoop the dough into 1-inch balls, roll each ball in granulated sugar, and place 2 inches apart on the prepared baking sheets.
06 -
Bake for 8-10 minutes, until puffed and lightly golden at the edges. Do not wait for the centers to look firm.
07 -
Immediately press one unwrapped chocolate kiss into the center of each hot cookie. Move the cookies to a wire rack and cool completely before storing.
# Good to know:
01 -
Unwrap the chocolate kisses before baking so you can press them in right away.
02 -
Cool completely before stacking because the chocolate stays soft for a while.