Peanut Butter Blossom Cookies
Classic Peanut Butter Blossom Cookies, packed with peanut butter flavor. Easy to make and always a hit. Perfect for pot-luck, family gatherings, Christmas, tailgating.
Servings 36 cookies
Calories 131kcal
Equipment
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Ingredients
- ½ cup unsalted butter, room temperature
- ¾ cup creamy peanut butter
- ½ cup granulated white sugar
- ½ cup light brown sugar
- 1 large egg
- 2 Tablespoons whole milk
- 1 teaspoon pure vanilla extract
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Toppings
- 4-5 Tablespoons white sugar, to roll dough in before baking
- 36 chocolate kiss candies
Instructions
- In the bowl of a stand mixer or large mixing bowl, with the paddle attachment, on low speed to blend well the unsalted butter, creamy peanut butter, white sugar, and brown sugar. The mixture will be smooth.
- To the stand mixer bowl, using low speed, mix in the egg, milk, and vanilla extract until well blended.
- Gently stir a little at a time, the flour, baking soda, and salt, to just blend the ingredients.
- Place the bowl in the refrigerator for about 30 minutes to chill dough.
- Preheat oven to 375°F/191°C. Place a Silpat on a baking tray or spray the baking sheet with non-stick baking spray. Set aside.
- Remove dough from the fridge and roll into 1 inch balls.
- Roll each ball into the white sugar. Place on the prepared baking tray.
- Bake for 8-10 minutes in the preheated oven. The cookies will be soft and light brown.
- Quickly press in a chocolate kiss candy into the center of each cookie. The cookie will crack slightly.
- Place them on a cooling rack to harden slightly as they cool.
- Continue until all the dough is used to make cookies.
Notes
Be sure to check Expert Tips and FAQs above with important tips and questions that can help make a delicious recipe.
Note 1: Use unsalted butter, if you only have salted butter, do not add salt to the cookies.
Note 2: Be sure the butter and eggs are at room temperature so the batter blends well.
Note 3: As you cook the cookies in batches, be sure to place the uncooked dough on cooled baking trays so they don't flatten too much.
Note 4: Refrigerate the dough before rolling into balls. This will help the cookies to stay puffy.
Note 5: Be sure to check the expiration date in baking soda, baking soda can go bad. Replace old baking soda.
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and portion sizes.
Nutrition
Serving: 1cookie | Calories: 131kcal | Carbohydrates: 16g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 96mg | Potassium: 53mg | Fiber: 1g | Sugar: 10g | Vitamin A: 91IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg