These are fantastic right from the oven when the kisses are still warm and gooey ;)https://cooking.nytimes.com/recipes/1012939-peanut-butter-blossoms
Ingredients
- 1¾ cup flour
- 1 tsp baking soda
- ½ tsp salt
- 4 oz (1 stick) unsalted butter
- ½ cup creamy peanut butter
- ½ cup granulated sugar plus a bit more for rolling
- ½ cup light brown sugar
- 1 large egg
- 1 Tbs milk
- 1 tsp vanilla extract
- 24 Hersey's kisses foil removed
Instructions
- Combine flour, baking soda and salt, set aside. Using an electric mixer, cream together butter, peanut butter, ½ cup granulated sugar and light brown sugar. Add egg, milk and vanilla; beat until well blended. Gradually add flour mixture, mixing thoroughly.
- Preheat oven to 375℉. Spray, grease or line cookie sheets with a non-stick liner and set aside. Roll dough into golf ball sized balls. Roll each into granulated sugar and place on cookie sheets about 2 inches apart.
- Bake until very light brown and puffed, about 8 minutes. Remove sheet from oven and lightly press a candy kiss into the center of each cookie, allowing it to crack slightly. Return to oven until light golden brown, 3 minutes. Remove from oven, cool completely and store in airtight container.
Notes
This recipe says it make 5 dozen cookies but they make the cookies much smaller than I do :) I like mine big.