Peanut Butter Blossoms

This is one of my favorite soft and chewy cookie recipes. I definitely don’t make these enough but when I do I always seem to rediscover my love for peanut butter.

I will admit that these are best served warm in my opinion but you can eat them when they’re cooled if you so desire.

Start by softening your butter.

Now add sugars. I use 1/3 cup granulated sugar and 2/3 cup light brown sugar.

Add to the mixing bowl.

Once both sugars are added, stir on low speed for 1-2 minutes until fully combined.

Add 1 egg and 2 teaspoons vanilla extract.

Stir to incorporate into the dry butter and sugar mixture.

Add 1/2 teaspoon salt.

Add one teaspoon baking soda.

Add 1 1/4 cups flour and mix on low speed, scraping down the bowl halfway through to combine.

Let the dough chill covered in the fridge about 2 hours. You can also put in the freezer wrapped tightly in saran wrap for about 30 minutes to chill it faster.

Preheat the oven to 350 degrees Fahrenheit. Let dough sit at room temp for about 2-3 minutes.

Grease a cookie sheet or prepare one lined with parchment paper. Scoop balls of dough the size you normally would and divide each one in half.

Using your fingers, place in indent in the center of each one.

Bake 7-9 minutes until edges are browned and remove from oven.

Place a Hershey’s Kiss or other chocolate in the center while warm. Push down into cookie.

Cool and serve!





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