Peanut butter blossom cookies are rolled in sugar before baking, then finished with a milk-chocolate candy while they are still hot. The recipe makes about 36 cookies when the dough is shaped into 1-inch balls.
Ingredients
- 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 Gold Medal all-purpose flour
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon baking powder
- Additional granulated sugar, for rolling
- About 36 Hershey’s Kisses
Shape and bake
- Preheat the oven to 375°F. Leave the cookie sheets ungreased.
- In a large bowl, beat the 1/2 cup granulated sugar, brown sugar, peanut butter, softened butter, and egg with an electric mixer on medium speed. The mixture can also be combined thoroughly with a spoon.
- Stir in the flour, baking soda, and baking powder until a dough forms.
- Shape the dough into 1-inch balls. Roll each ball in additional granulated sugar and place the balls about 2 inches apart on the cookie sheets.
- Bake for 8–10 minutes, until the edges are light golden brown.
- Immediately press one milk-chocolate candy into the center of each warm cookie.
- Move the cookies from the sheets to a cooling rack and let them cool.
Have the chocolate candies unwrapped before the cookies come out of the oven. Pressing them in promptly allows each warm cookie to form around the candy without requiring more baking.
