Classic Peanut Butter Blossoms Recipe
Easy PB Blossoms recipe Learn the ultimate classic peanut butter blossoms technique Simple ingredients quick baking Perfect dessert 140 chars
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 48 cookies
- Category: Cookie
- Cuisine: American
Ingredients
Scale
- 2 ¾ cups All-Purpose Flour
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
- ½ cup (1 stick) Unsalted Butter, softened
- ¾ cup Creamy Peanut Butter
- ½ cup Granulated Sugar, plus extra for rolling
- ½ cup Packed Brown Sugar
- 1 Large Egg
- 2 teaspoons Vanilla Extract
- 2 tablespoons Milk
- About 48 unwrapped Hershey’s Kisses
Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt.
- In a large bowl, cream together softened butter, peanut butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in egg and vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with milk, until just combined.
- Cover the dough and chill for at least 30 minutes.
- Roll the dough into 1-inch balls, then roll in granulated sugar. Place on the prepared baking sheets.
- Bake for 8-10 minutes, or until the edges are set and the centers are still slightly soft.
- Immediately press a Hershey’s Kiss into the center of each cookie.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.