Peanut Butter Blossoms
Peanut Butter Blossoms are the perfect blend of chewy, nutty goodness and a sweet chocolate surprise. With just 30 minutes of prep and 10 minutes of baking, these treats are quick to make yet impossible to resist.
Ingredients
- 10 Tablespoons unsalted butter softened to room temperature
- ⅔ cup light brown sugar tightly packed
- ¼ cup granulated sugar
- ½ cup creamy peanut butter
- 1 large egg room temperature preferred
- ½ teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 Tablespoon cornstarch
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- ½ cup granulated sugar for rolling
- 24 Milk Chocolate Kisses unwrapped
Instructions
- Combine butter and sugars in the bowl of a stand mixer (or you may use a large bowl and an electric mixer) and beat until well combined (about 1 minute).
- Add peanut butter and stir well.
- Add eggs and vanilla extract and stir until well-combined.
- In a separate, medium-sized bowl, whisk together flour, cornstarch, baking soda, and salt.
- Gradually add flour mixture into the peanut butter batter, pausing occasionally to scrape down sides and bottom of bowl so that all ingredients are well-combined.
- Cover dough with plastic wrap and Place in the refrigerator and chill for 30 minutes to one hour.
- Preheat oven to 375F (190C) and line cookie sheets with parchment paper. Pour remaining ½ cup of sugar into a small bowl and set aside.
- Once dough has chilled, remove from refrigerator and roll into 2-teaspoon-sized balls. Roll completely in sugar and place on prepared cookie sheet at least 2″ apart.
- Bake on 375F (190C) for 8 minutes.
- Within a minute or so of removing cookies from oven, gently but firmly press a Hershey Kiss into the center of each cookie. Allow to cool completely on cookie sheet.
Nutrition
Calories: 176kcalCarbohydrates: 22gProtein: 3gFat: 9gSaturated Fat: 4gCholesterol: 21mgSodium: 141mgPotassium: 56mgFiber: 1gSugar: 15gVitamin A: 157IUCalcium: 20mgIron: 1mg
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