Name: Peanut Butter Blossom Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 24
Cuisine: American
Ingredients: 1 stick (1/2 cup) unsalted butter, at room temperature; 1/2 cup (129 g) peanut butter; 1/2 cup (100 g) granulated sugar, plus more for rolling; 1/2 cup (110 g) packed brown sugar; 1 large egg; 1 1/2 cups (187 g) all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon kosher salt; 24 chocolate kiss candies, unwrapped

Ingredients

24 serv.

1 stick (1/2 cup) unsalted butter, at room temperature
1/2 cup (129 g) peanut butter
1/2 cup (100 g) granulated sugar, plus more for rolling
1/2 cup (110 g) packed brown sugar
1 large egg
1 1/2 cups (187 g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
24 chocolate kiss candies, unwrapped

Instructions

Tap a step to mark it done

1 Preheat the oven to 350˚F, and line two baking sheets with parchment paper.
2 Mix together the butter, peanut butter, and both sugars in a bowl with a wooden spoon (or you can use an electric or stand mixer) until smooth and combined; add in the egg and mix until smooth. In a separate bowl, combine the flour, baking powder, and salt.
3 Slowly, in a couple of additions, add the flour mixture to the peanut butter mixture and combine to form the cookie dough.
4 Add a few tablespoons of sugar to a small bowl. Scoop into balls with about 1 1/2 tablespoons of dough. Roll between your hands to form a ball, and then coat it with sugar. Place the balls on the prepared baking sheet a couple of inches apart.
5 Bake the cookies on the middle rack about 12 minutes, until slightly spread out, domed on the top, and golden on the bottom. Immediately press a chocolate kiss in the center of each cookie.
6 Let the cookies cool for a couple of minutes on the baking sheet before transferring to a rack to finish cooling completely. These cookies will keep for a few days stored in an airtight container at room temperature. Did you love this recipe? Let us know with a rating and review!