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Peanut Butter Blossoms
Peanut Butter Blossoms are soft peanut butter cookies with a crackly sugar coating and a chocolate kiss candy in the middle.
Ingredients
54 chocolate kisses (This is approximately 9 ounces. Buy an 11-ounce bag which will leave two ounces to snack on while baking)
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
10 tablespoons butter, softened
2/3 cup smooth peanut butter
2/3 cup granulated sugar
2/3 cup brown sugar
2 whole eggs
1/4 cup whole milk
1 1/2 teaspoons vanilla extract
1 cup granulated sugar. to roll the dough balls in before baking
Instructions
- Peel the foil and paper from the kisses and lay them out on a plate and freeze.
- In a medium bowl combine flour, baking soda and salt and whisk to combine.
- In the bowl of a stand mixer, beat butter for two minutes until pale and creamy.
- Add the peanut butter and beat. Scrape the bowl and beat again.
- Add both sugars and beat to combine, scrape, and beat again.
- With mixer running on low, add one egg at a time, waiting for the first egg to mix in before adding the second.
- Add the milk and vanilla and beat. Scrape and beat again.
- Slowly add dry ingredients with mixer running on low. Scrape and mix just to combine.
- Place the dough into the refrigerator for 30 minutes or longer.
- Line two cookie sheets with parchment and preheat the oven to 375 degrees F with rack in the middle to upper third of the oven.
- Fill a bowl with the granulated sugar and another smaller bowl with water.
- Use a #40 scoop and scoop out a portion of dough, pressing your thumb across the top so the scoop is only ¾ full. Weigh this first cookie, it should be ¾ of an ounce (.75 ounces)
- Scoop out 12 wetting the scoop between dough balls and place on a sheet of parchment or plastic wrap. Wet your hands and roll each into a ball then roll in the sugar and place onto the pan, spaced 3X4. We rolled and sugared three at a time. Keep the dough refrigerated between pans.
- Bake for nine minutes then remove the pan and gently press 12 frozen kisses into the 12 cookies and place back in the oven for one minute.
- As soon as the pan comes out of the oven, slide the parchment onto a cooling rack and once the cookies are cool enough to handle, remove each cookie to the rack to set up.
- Repeat for the rest of the cookies. We kept one pan ready to bake as soon as the first one came out of the oven.
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