PEANUT BUTTER BLOSSOM COOKIES
Are you ready to make these PEANUT BUTTER BLOSSOM COOKIES
every weekend three weeks in a row like we did?!
They’re THAT good.
Perfect crunch.
Perfect soft interior.
Perfect sugar crystal outer layer.
Perfect melted chocolate kiss.
Perfect. Perfect. Perfect.
One is gone, two is gone, three is gone, then twelve are gone!
All gone and eaten until there are none left.
BUT!! these cookies are small so one is not “one cookie” and they are seriously THAT GOOD.
It’s totally justified!
Peanut Butter Blossom Cookies are literally perfect if you didn’t catch on.
Yes, we said that already.
But here’s the why…
A sugar cookie base is paired with just enough peanut butter for flavoring but not overpowering. The dough is so easy to make and once combined rolled into a little ball. Then the dough balls are rolled in sugar crystals, because why not? Next, they’re baked slightly until puffy and then one little chocolate kiss is pushed into the center of each to create the “cracked” look. Next they’re baked again where the chocolate melts slightly and the outer layer becomes JUST crisp with a nice browned bottom.
Sound perfect yet?
And then you proceed to burn your fingers eating them right out the oven until there are none left.
Oh, that’s just what happened to us.
PRO TIP: freeze cookie dough balls for easy access to these amazing cookies whenever you want. They’re best when straight out of the oven and fresh!
PEANUT BUTTER BLOSSOM COOKIES
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
Good luck holding yourself back on these!
(and I’m the last person to love a peanut butter dessert.)
Much love,
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