Go Back Email Link

PEANUT BUTTER BLOSSOM COOKIES

Print Recipe
Course Dessert
Prep Time 30 minutes
Cook Time 9 minutes
Servings 60

Ingredients

  • 1 3/4 CUP WHITE FLOUR
  • 1 TEASPOON BAKING SODA
  • 1/2 TEASPOON SALT
  • 1 STICK UNSALTED BUTTER ROOM TEMP (4 OUNCES)
  • 1/2 CUP GRANULATED WHITE SUGAR + MORE FOR ROLLING COOKIE DOUGH IN
  • 1/2 CUP LIGHT BROWN SUGAR
  • 1/2 CUP SMOOTH PEANUT BUTTER
  • 1 LARGE EGG
  • 1 TABLESPOON MILK OR HALF & HALF
  • 1 TEASPOON VANILLA EXTRACT
  • 60 UNWRAPPED CHOCOLATE KISSES 11 OUNCE PACKAGE
  • COOKING SPRAY

Instructions

  • SIFT FLOUR, BAKING SODA AND SALT INTO A BOWL, SET ASIDE.
  • USING A STAND OR HAND HELD MIXER, CREAM BUTTER WITH PEANUT BUTTER AND BOTH SUGARS UNTIL FLUFFY AND SOFT. ADD IN EGG WITH THE MILK AND VANILLA. CONTINUE BEATING UNTIL ALL COMBINED. SLOWLY ADD SIFTED FLOUR MIXTURE WHILE CONTINUING TO MIX.
    ONCE IT'S COMBINED, IF IT'S SOFT PLACE IN THE FRIDGE FOR ONE HOUR.
  • PREHEAT OVEN TO 375 DEGREES. COVER A COOKIE SHEET WITH PARCHMENT PAPER AND COOKING SPRAY.
  • SEPARATE DOUGH INTO 5 EQUAL PARTS, THEN INTO 12 EQUAL PARTS AND ROLL EACH INTO ROUND BALLS. YOU SHOULD HAVE 60 TOTAL COOKIE DOUGH BALLS.
    ROLL EACH COOKIE DOUGH BALL INTO GRANULATED SUGAR AND PLACE ON COOKIE SHEET.
  • BAKE FOR 6 MINUTES UNTIL JUST PUFFY. PLACE ONE CHOCOLATE KISS LIGHTLY INTO THE CENTER AND PRESS DOWN SLIGHTLY UNTIL THE PUFFY DOUGH JUST CRACKS. PLACE BACK IN OVEN AND BAKE FOR 3 MINUTES. TAKE OUT AND COOL SLIGHTLY BEFORE EATING THEM ALL!

Notes

FREEZE ROLLED SUGAR COOKIE DOUGH BALLS FOR EASY ACCESS. ADD ONE MINUTE TO THE INITIAL BAKING TIME IF FROZEN OR DEFROST IN FRIDGE AND FOLLOW ORIGINAL BAKING INSTRUCTIONS.
 
AUTHOR: DARYL ANN DENNER