Peanut Butter Blossoms
Servings 45
Calories
Ingredients
- ½ cup butter (1 stick) I used salted but you can use unsalted as well, room temperature
- ½ cup granulated sugar you will need about ¼ cup extra to roll the dough balls in before cooking
- ½ cup light brown sugar packed
- ½ cup creamy peanut butter I used Skippy, I wouldn’t recommend using the Natural Peanut Butter
- 2 tbsp milk
- 1 large egg
- 1 tsp vanilla extract
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 45 Hershey’s Kisses
Instructions
- In a medium bowl, whisk together the flour, baking soda, and salt. Set it aside for later.
- In a large mixing bowl, cream together the butter, granulated sugar, peanut butter, and light brown sugar. (I used my kitchen-aid mixer)
- Add the egg, milk, and the vanilla extract. Mix until they are combined.
- Slowly add in the dry ingredients from the first bowl until combined. Cover with saran wrap and chill in the fridge for 1 hour.
- Preheat your oven to 375 degrees F.
- Using a small cookie scoop, scoop the dough.
- Roll in your hands to form a ball then roll in granulated sugar (1 inch balls).
- Place on the prepared cookie sheet leaving 1 ½ inches in between them.
- Bake in the preheated oven for 7 to 8 minutes or until the edges are set and golden.
- Once they are cooked, take the cookie sheet out of the oven. Press 1 Hershey Kiss in the middle of each cookie, gently pressing down.
- Stick back in the oven for 1-2 minutes then let cool on the cookie sheet for 10 minutes.
- After that, move them to a cooling rack.
Notes
Storage: Place in an airtight container on the counter for up to 4 days. In the fridge for up to 1 week. I haven’t tested it out in the freezer.