Peanut Butter Blossoms
The cookie-exchange standby that looks fussier than it is. A soft peanut butter dough gets rolled into balls, coated in sugar and baked just until puffed and cracked; then a chocolate kiss goes into the middle of each while it is still hot. Rolled a bit smaller than the original calls for, a batch makes about 50, and they need only 9 minutes in the oven.
- Serves
- About 50 cookies
- Yield
- about 50 cookies
- Prep
- 20 min
- Cook
- 9 min
- Total
- 30 min
- Cuisine
- American
- Level
- Easy
Directions
-
Heat the oven to 375°F and line cookie sheets with parchment.
-
In a large bowl or a stand mixer with the paddle, cream the peanut butter, butter, both sugars and salt on medium until well combined. Beat in the egg and vanilla, scrape the bowl, then add the flour and baking soda and mix on low just until combined.
-
Scoop the dough and roll into balls a little under 1 inch. Roll in granulated sugar if you like and set 2 inches apart on the prepared sheets.
-
Bake about 9 minutes, until the cookies look puffy and cracked and the bottoms are just starting to brown. Immediately press a chocolate kiss into the center of each (the cookies will crack around it — that's the look). Let cool completely on the pan until the chocolate sets. Store airtight up to 1 week.
Shawnie’s notes
Test notes: 9 minutes in the oven, and a batch rolled this size makes about 50 cookies rather than the 36 in the original recipe — unwrap extra kisses.
Adapted from John Kanell, Preppy Kitchen
