What's For Dinner: Peanut Blossom Cookies
‘Tis the season for cookies. Lots of them. No one will judge you if you decide to have cookies for dinner this time of year. And this cookie is number one on my list of holiday cookies. It’s the one I always hope someone makes and brings into work (hint hint to anyone at K-EARTH reading this). I will definitely be making these for an upcoming holiday cookie party I’m going to in a couple week. Yum!
This recipe makes about 4 dozens cookies.
1/2 cup unsalted butter, room temperature
3/4 cup peanut butter (smooth or crunchy)
1/3 cup light brown sugar
1/3 cup granulated white sugar
1 large egg
1 teaspoon pure vanilla extract
2 tablespoons milk
1 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup (65 grams) granulated white sugar
48 milk chocolate Kisses, unwrapped
- Line three baking sheets with parchment paper. Set aside.
- In the bowl of your electric mixer (or with a hand mixer), beat the butter. Add the peanut butter and sugars and beat until light and fluffy (about 2 – 3 minutes). Add the egg and vanilla extract and beat to combine. Beat in the milk. In a separate bowl whisk together the flour, baking soda, and salt. Add to the peanut butter mixture and beat until incorporated. Cover and chill the batter for about an hour, or until firm enough to roll into balls.
- Preheat oven to 375 degrees F and place rack in the center of the oven.
- Roll the batter into 1 inch round balls. Place the granulated white sugar in a shallow bowl and roll each ball in the sugar. Place on the prepared baking sheet, spacing about 2 inches apart.
- Bake the cookies for about 8 – 10 minutes, or until the cookies are lightly browned. Immediately upon removing the cookies from the oven, place a chocolate Kiss in the center of each cookie, pressing down until the cookie just starts to crack. Cool completely on a wire rack.
[Source: Joy Of Baking]