Inspiced — Recipe Manager
Peanut Butter Blossoms

Peanut Butter Blossoms

thespruceeats.com
These classic peanut butter blossoms nestle milk chocolate kisses in a nutty, chewy, tender cookie dough. They're wonderful all year round, but are especially great during the holidays.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 42 persons

Ingredients

Instructions

  1. Step 1

    Gather the ingredients.

  2. Step 2

    Whisk together the flour, baking soda, and salt in a medium bowl.

  3. Step 3

    Whisk the butter, sugars, and vanilla in a large bowl until thick and glossy, about 1 minute.

  4. Step 4

    Whisk the egg into the butter mixture until light in color and fluffy, then whisk in the peanut butter.

  5. Step 5

    Fold the dry ingredients into the wet mixture with a rubber spatula just until combined.

  6. Step 6

    Pour about 1/2 cup granulated sugar into a small shallow bowl. (This is for rolling the cookies, so you can eyeball the initial amount and add more as needed.)

  7. Step 7

    Scoop about 1 tablespoon of the dough and roll into a ball, then roll to coat in the prepared sugar. Place on a parchment-lined baking sheet. Repeat with the remaining dough to make about 42 balls—don't worry about spacing the cookies at this point, so it's okay if they touch.

  8. Step 8

    Once all of the balls are formed, re-roll each one in the sugar. (The dough will be soft, so don't worry if your balls aren't perfectly round.)

  9. Step 9

    Place the baking sheet in the freezer for at least 30 minutes and up to overnight. (Alternatively, you can refrigerate the baking sheet for an hour, but the freezer will have you eating cookies more quickly). If baking right away, preheat the oven to 350 F at this point.

  10. Step 10

    Transfer half of the frozen balls onto a second baking sheet lined with parchment. Space the balls about 2 inches apart on both baking sheets. Place both sheets in the preheated oven, and bake until the cookies are just lightly browned and starting to crack slightly, about 10 minutes, rotating the baking sheets at the halfway point.

  11. Step 11

    Once you remove the baking sheets from the oven, immediately place a chocolate kiss gently in the center of each cookie and return the sheet to the oven for 2 minutes. This extra time in the oven will help adhere the kiss to the cookie.

  12. Step 12

    Let the cookies cool for 5 to 10 minutes before serving. Enjoy!
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