Peanut Butter Blossoms
Call all chocolate peanut butter lovers! This classic peanut butter blossom cookie recipe is what you need in your recipe box. These cookies are soft and freeze well.
What are your favorite cookies to display during your vacation? Mexican wedding cookies, fruitcake cookies, molasses cookies and candy cane truffles are common. But even with all of these unique cookies, the old-fashioned peanut butter flowers are a must-see!
Ingredients
- 1 cup butter softened
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 4 cups all-purpose flour
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar for rolling
- 48 Hershey Kiss candies (unwrapped)
- US Customary - Metric
Instructions
- In a mixing bowl, cream the butter, peanut butter and sugars. Add vanilla and mix. Add the eggs, one at a time, beating well after each addition.
- In a separate bowl, mix the flour, baking soda and salt. Add to mixture in mixing bowl and mix until well combined.
- Roll the dough into 1" balls and then roll them in sugar.Place onto a non-stick baking mat.
- Refrigerate the cookies for 30 minutes.
- Bake the cookies at 375 degrees for about 8 minutes. If you like cookies to be soft, be sure not to overbake them. They shouldn't be browned at all.
- As soon as the cookies come out of the oven, press the kisses into the center of the cookie.
- Allow the cookies to cool for about 3 minutes on the pan, then move to a wire rack to cool completely.
- Store the cookies in an airtight container.
