Love this recipe! Perfect for Christmas 🙂 It was so delicious and it only took me an hour and a half. . Not too hard and not too soft. Just perfect! Christmas just isn’t Christmas without these—they’re the most wonderful cookie of the year! Tender peanut butter cookies, made from scratch in a recipe that comes together quickly, are the base that sets the standard. Once they’re out of the oven, Hershey’s Kisses are immediately pressed into the warm cookies so that the dough cradles the candy and holds it in place. Once they’re cooled and ready to eat, they’re the perfect combination of silky chocolate and tender, sweet-salty peanut butter cookie, and you’d better believe they’ll disappear fast!
Peanut Butter Blossom
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup creamy peanut butter
- 1/2 cup butter, softened
- 1 egg
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- Additional granulated sugar
- About 36 Hershey’s Kisses Brand milk chocolates, unwrapped
Heat oven to 375°F. In large bowl, beat 1/2 cup granulated sugar, the brown sugar, peanut butter, butter and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda and baking powder until dough forms.
Shape dough into 1-inch balls; roll in additional granulated sugar. On ungreased cookie sheets, place about 2 inches apart.
Bake 8 to 10 minutes or until edges are light golden brown. Immediately press 1 milk chocolate candy in center of each cookie. Remove from cookie sheets to cooling rack.
For more festive fun, roll the cookies in coarse sparkling sugar or colored decorating sugar before baking.
Trade the chocolate kiss candies for mini peanut butter cups or a chunk of caramel-filled chocolate bar for a delicious twist.
Use a cookie scoop to keep your dough balls all the same size. Cookies bake best when they are uniform in size and shape.
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