Peanut Butter Blossoms
These classic cookies are a perfect blend of soft, chewy peanut butter and rich chocolate.
Equipment
- large and medium mixing bowls
- hand mixer, stand mixer or wooden spoon
- baking pans lined with parchment paper or silicone mats
Ingredients
- 12 oz bag of chocolate kisses unwrapped
- 1 ¾ cup all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ½ cup butter, softened
- ½ cup peanut butter
- ⅓ cup granulated sugar
- ⅓ cup brown sugar
- ⅓ cup powdered sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- ¼ cup granulated sugar for rolling
Instructions
- Gather all the ingredients. In a medium bowl, sift together flour, baking soda and salt. Set aside.
- In a large bowl or in the bowl of a stand mixer, beat the butter, peanut butter until combined. Add in the 3 sugars and mix until light and fluffy.
- Add in the egg and vanilla. Slowly add in dry ingredients and mix until combined.
- Cover and refrigerate dough for 30 minutes. Meanwhile, unwrap the chocolate, preheat oven to 350℉ and line baking sheets with a silicone mat or parchment paper.
- Pour ¼ cup sugar into a shallow bowl or plate. Roll cookie dough into 1-2 tbsp sized balls and roll in sugar. Place on baking sheet 2 inches apart.
- For tablespoon sized cookies, bake for 10 minutes, take out a put chocolate on and return to the oven for 3 more minutes. For teaspoon sized cookies, bake for 8 minutes, take out and put chocolate on and return to the oven for 2 more minutes.
Notes
Can be stored in a container for up to a week.