Peanut Butter Blossoms Cookies
Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup butter, softened but still slightly firm
- 1/2 cup granulated sugar
- 1/2 cup packed light-brown sugar
- 2/3 cup creamy peanut butter
- 1 large egg
- 1 tsp vanilla extract
- 1/3 cup granulated sugar or cane sugar
- Hershey's Kisses milk chocolates
Instructions
- Preheat oven to 375 degrees. Line baking sheets with parchment paper
- In a small mixing bowl whisk together flour, baking soda and salt for 20 seconds, set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, 1/2 cup granulated sugar and brown sugar until combined.
- Mix in peanut butter then blend in egg and vanilla. Add in flour mixture and mix until combined.
- Scoop dough out 1 even tablespoon at a time and shape into balls. Place 1/3 cup sugar in a bowl then roll balls into sugar to coat. Chill dough balls for 10 minutes. Transfer to baking sheets spacing cookies 1 1/2-inches apart. Bake one sheet at a time in preheated oven 7 - 9 minutes until nearly set.
- Meanwhile unwrap chocolates. Immediately after removing cookies from oven gently press one chocolate into each cookie. Transfer to a wire rack and transfer to fridge or freezer for a 5 - 10 minutes to let the chocolate set. Store cookies in an airtight container at room temperature.
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