Peanut Butter Blossoms

Peanut Butter Blossoms

from thepioneerwoman.com
42 serving(s)

Ingredients

  • 1 1/2 c. all-purpose flour
  • 3/4 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 c. butter, softened
  • 3/4 c. creamy peanut butter
  • 1/2 c. granulated sugar, plus more for rolling cookies
  • 1/2 c. light brown sugar
  • 1 large egg
  • 1 tsp. vanilla extract
  • Red and green sanding sugar, about 1/4 cup each (optional)
  • 42 chocolate kiss candies, unwrapped

Directions

  1. 1

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

  2. 2

    To a medium bowl (or the bowl of a stand mixer), add the softened butter, peanut butter, and sugars. Using a hand mixer (or stand mixer fitted with a paddle attachment), beat until creamy and light, 2 to 3 minutes. Add the egg and vanilla and mix well to combine. Add the flour mixture in 3 to 4 batches, mixing on low speed to fully combine after each addition. Scrape the bottom and sides of the bowl as needed.

  3. 3

    Line 2 large baking sheets with parchment paper. Place the sugar that you plan to use (granulated or sanding sugar) on a small plate.

  4. 4

    Preheat the oven to 350°F. Scoop mounded balls of dough (about 1 tablespoon each) and place them on a cutting board. Grease your hands and roll the scoops into balls. Roll each ball in the sugar of choice. Divide the balls amongst the 2 baking sheets.

  5. 5

    Bake just until the bottom edges look light brown, 9 to 11 minutes, rotating the trays between the top to bottom oven racks half-way through baking. Remove from the oven and immediately press a Hershey's kiss into the center of each cookie. (The cookie will crack slightly and that is ok!) Let the cookies cool for 2 minutes on the baking sheet, then transfer to a cooling rack to cool completely.