Peanut Butter Blossoms (soft and chewy)

Peanut Butter Blossoms (soft and chewy)

from ifyougiveablondeakitchen.com
20 min

Every cookie exchange needs these peanut butter blossoms. The cookies are a holiday classic and turn out perfectly soft and chewy every time!

Ingredients

  • 1 3/4 cup (218 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (100 g) granulated sugar
  • 1/2 cup (100 g) light brown sugar
  • 1/2 cup (128 g) no-stir creamy peanut butter¹
  • 1/2 cup (113 g or 1 stick) unsalted butter (room temperature)
  • 1 large egg (room temperature)
  • 1 teaspoon pure vanilla extract
  • 30 Hershey's Kisses (unwrapped)
  • 1/2 cup (100 g) granulated sugar (set aside to roll the dough in)

Directions

  1. 1

    Preheat oven to 375º F.  Line baking sheet with parchment paper and set aside.

  2. 2

    In a medium bowl, whisk together flour, baking soda and salt. Set aside.

  3. 3

    In the bowl of a stand mixer (or using a hand mixer and a large bowl), combine 1/2 cup granulated sugar, brown sugar, butter, and peanut butter. Beat until combined and fluffy, about 2 minutes.  Scrape down the sides when necessary. Add egg and vanilla. Beating until mixed, about 30 seconds.

  4. 4

    With the mixer on low, slowly add the flour mixture and beat just until combined.²

  5. 5

    Scoop a full tablespoon of dough and roll into 1 inch balls. Roll the cookie dough ball in the extra sugar and place on baking sheet. Place balls 1 1/2 inches apart.

  6. 6

    Bake for 10 minutes, or until light golden brown, then remove from oven and immediately press Hershey's kisses into the center. Cookies will crack when you press the kiss in—this means you did it right! Place on wire cooling rack and let cool completely.