Ingredients:
1 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
8 tablespoons unsalted butter (1 stick), softened
½ cup creamy peanut butter
½ cup granulated sugar, plus more for rolling
½ cup light brown sugar
1 large egg
1 tablespoon milk (2% or whole)
1 teaspoon vanilla extract
5 dozen chocolate candies (Hershey’s Kisses, Hershey’s Bells, Dove Chocolates, etc.)
Instructions:
Combine Dry Ingredients:
[adinserter block=”1″]
In a medium mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
Cream Butter and Sugars:
In a large mixing bowl, using a hand mixer, cream together the butter, peanut butter, granulated sugar, and brown sugar until well combined.
Add Egg and Vanilla:
Add in the egg, milk, and vanilla, mixing until fully incorporated.
Add Dry Ingredients:
Gradually mix in the flour mixture until fully combined, scraping down the sides of the bowl as needed. The dough will be very soft.
Chill the Dough:
Cover the bowl with plastic wrap and chill for approximately 1 hour.
Prep for Baking:
While the dough is chilling, prepare baking sheets with parchment paper or silicone mats and unwrap your chocolates.
Preheat the oven to 375°F (190°C).
Shape Cookies:
Once chilled, use a medium cookie scoop (about 1.5 tablespoons) to portion out the dough.
Roll each scoop of dough into a ball, then roll it in granulated sugar. Place the cookies on the prepared baking sheets, 12 per pan.
Bake:
Bake for 6 minutes, or until just puffed. Carefully remove from the oven, press a chocolate candy into the center of each cookie, and return to the oven to finish baking for an additional 2 minutes.
Cool:
Let the cookies cool on the pan before transferring them to a wire rack to cool completely.
These Peanut Butter Blossoms are a delightful combination of soft peanut butter cookies and a chocolate candy center. They’re perfect for sharing, gifting, or enjoying with a glass of milk!
