Crispy on the outside, chewy on the inside, and embellished with a gooey chocolate “kiss”, peanut butter blossoms are iconic cookies that are a favorite of anyone who loves the stellar combination of peanut butter and chocolate. I've adapted this version from Hershey's Kitchens. If you want a bit more crunch, check out the Crunchy Peanut Butter “Blossom” Cookie Recipe variation.
COOKIE RECIPE HELP
INGREDIENTS
48 HERSHEY'S KISSES Brand Milk Chocolates; Remove wrappers from chocolates
1 1/2 cups unbleached all-purpose flour; spoon into measuring cup and level to rim
1 teaspoon baking soda
1/2 teaspoon salt
1 large egg
2 tablespoons whole or 2% milk
1 teaspoon vanilla extract
1/2 cup unsalted butter or shortening
3/4 cup creamy peanut butter
1/3 cup sugar
1/3 cup light or dark brown sugar, packed
Additional sugar
INSTRUCTIONS
1. Position an oven shelf in the middle of the oven. Heat oven to 375 degrees F.
2. Stir together flour, baking soda and salt in a medium bowl; set aside. Combine egg, milk and vanilla in a small bowl; set aside.
3. Beat butter and peanut butter in a stand mixer fitted with a paddle attachment until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy.
SARAH SAYS: You can also use a hand-held mixer fitted with beater attachments.
4. Add egg mixture into peanut butter mixture, and mix on low until well combined.
5. Gradually add in flour mixture, with the mixer on low.
6. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.
7. Bake 8 to 10 minutes or until lightly browned.
8. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely.
STORAGE
Store cookies in airtight containers or freeze wrapped in plastic zip bags in a plastic container. This dough (without the Hershey's Kiss) freezes well for up to 1 month or more.
