Peanut Butter Blossoms
Ingredients
- 5 tablespoons (71g) unsalted butter (softened)
- 1/3 cup (70g) light or dark brown sugar
- 1/4 cup (50g) granulated sugar
- 1 large egg yolk (room temperature)
- 1 teaspoon vanilla extract
- 1/3 cup (85g) creamy peanut butter
- 1/2 cup (64g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- dark chocolate kisses
Instructions
- Add all-purpose flour, baking soda, and salt to a small bowl and whisk to combine. Set aside.
- In a large mixing bowl, combine the unsalted butter and both sugars. Cream together on medium speed until well combined. About 1 minute.
- Add the egg yolk and vanilla extract. Beat until well combined.
- Add the creamy peanut butter and beat until fully combined.
- Add the dry ingredients and stir until just combined.
- Cover and chill the dough in the refrigerator for 1 hour.
- While the dough is chilling, unwrap a dozen chocolate kisses.
- Preheat oven to 325°F. Line a baking sheet with parchment paper. Scoop out cookies using a #40 (1.5 tablespoon) cookie scoop.
- In a small bowl, add a few tablespoons granulated sugar. Roll each cookie into a ball and then roll in sugar to coat completely.
- Bake for 10 minutes or until the cookies look puffy and are beginning to crack slightly. Remove cookies from oven and allow to cool for a few minutes.
- Then press a chocolate kiss into the center of each cookie.
- Then immediately transfer the cookies to the freezer for 10 minutes to prevent the chocolate kiss from melting. If your baking sheet doesn't fit in the freezer, gently transfer the cookies to a plate instead. Then remove from the freezer and enjoy!
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.