Peanut Butter Blossom Cookies
Delightful cookies combining creamy peanut butter with chocolate kisses for a nostalgic treat.
Ingredients
Dry Ingredients
- 1.75 cups all-purpose flour Measure using the scoop and level technique.
- 1 teaspoon baking soda
- 0.5 teaspoon salt
Wet Ingredients
- 0.5 cups unsalted butter, softened Use room temperature butter.
- 0.5 cups creamy peanut butter Can experiment with crunchy peanut butter.
- 0.5 cups granulated sugar Roll cookie balls in this sugar.
- 0.5 cups packed brown sugar
- 1 large egg Use room temperature egg.
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Chocolate Kisses
- 24 chocolate kisses Press into cookies immediately after baking.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt.
Mixing
- In a large bowl, beat together butter and peanut butter until light and fluffy.
- Gradually add granulated sugar and brown sugar, mixing until smooth.
- Add egg, milk, and vanilla extract; mix until well combined.
- Slowly add dry ingredients to the wet mixture, stirring gently until a dough forms.
Shaping and Baking
- Roll dough into 1-inch balls and lightly coat in granulated sugar.
- Place cookie balls on baking sheets with space between them. Bake for 8-10 minutes until edges are golden.
Finishing Touch
- Press a chocolate kiss into the center of each cookie immediately after removing them from the oven.
- Allow cookies to cool completely on a wire rack.
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Notes
Cookies are best served with cold milk or tea. To store, keep in an airtight container for up to a week or freeze for up to three months.