These Peanut Butter Blossoms are a Christmas must-have! Peanut butter cookies are soft and chewy, rolled in sugar, and topped with a kiss! Nothing beats the combination of peanut butter and chocolate, and these cookies are proof of that!
Ingredients:
½ cup all-purpose flour, leveled with a spoon
a quarter teaspoon of baking soda
½ tsp salt ½ tbsp unsalted butter temperature in the room
a third of a cup of creamy peanut butter
¼ cup sugar, granulated
½ cup light brown sugar, packed
1 room temperature egg
1 teaspoon extract de Vanille
1 teaspoon of milk
30 to 36 years old Kisses from Hershey’s
Coating in Sugar
½ CUP GRANULATED SUGAR FOR RUNNING COOKIES
Instructions:
Whisk the flour, baking soda, and salt in a medium mixing basin. Remove from the equation.
½ cup all-purpose flour, 3 tablespoons baking soda, ½ teaspoon salt
Combine the butter and peanut butter in a stand mixer or a hand mixer until creamy, about 1 to 2 minutes.
½ pound unsalted butter, 23 pound creamy peanut butter
On medium speed, beat in the brown sugar and 1/4 cup granulated sugar until creamy and smooth, scraping down the sides of the bowl as required.
½ cup packed light brown sugar, ¼ cup granulated sugar
Add the egg and beat on high for a few minutes, or until blended and integrated.
a single egg
Mix in the vanilla essence and milk until everything is well mixed.
1 tablespoon milk, 1 teaspoon vanilla extract
Combine the dry and wet ingredients in a low-powered mixer and mix until mixed.
Cover the dough and refrigerate it for 1 hour. (If you need to chill the dough longer, let it sit at room temperature for 15 minutes or so until it softens enough to scoop.)
Preheat the oven to 350 degrees Fahrenheit. Set aside two big baking sheets (half sheets) that have been lined with silicone baking mats or parchment paper. In a separate bowl, put the remaining 1/2 cup of granulated sugar.
Scoop roughly 1 spoonful of cookie dough with a tiny cookie scoop or spoon and flatten into a ball with your palms.
Roll the ball in sugar and lay 2 inches apart on the prepared baking sheet. Rep with the rest of the cookie batter.
½ cup sugar, granulated
Bake for 8 to 10 minutes, or until little cracks appear on the tops of the cookies. The cookies should not be allowed to brown in any way. Remove the cookies from the oven and set them aside for 5 minutes to cool.
In the center of each cookie, gently put a kiss. Allow cookies to cool for another 5 to 10 minutes on the baking sheet before carefully transferring to a wire rack to cool.
