Peanut Butter Blossoms
How to make Peanut Butter Blossoms
Peanut butter blossoms are a favorite at holiday cookie exchanges, bake sales and other biscuits events. They’ll stay smooth and soft for as long as you can keep them in an airtight container at room temperature. You may store them for a few days before they begin to dry out.
They are undoubtedly adorable, but they have more going for them than looks: in addition to being very simple to make they are also delightfully tasty. It is important not to skip the last step, which comprises baking the cookies together with the Hershey’s kisses for a few minutes.
While testing this recipe, I discovered that baking the kiss-topped cookies for a few minutes stabilizes the chocolate, allowing it to keep its ideal form and smooth finish even after being eaten. This step is optional and not required by other peanut butter blossom recipes.
Ingredients:
1½ Cups.Of all-purpose flour, spooned into measuring cup and leveled-off
½ Tsp.Of baking powder.
½ Tsp.Of baking soda.
½ Tsp.Of salt.
½ Cup.Of unsalted butter – softened at room temp.
1 Cup.Of creamy peanut butter – softened at room temp.
¾ Cup.Of packed dark brown sugar.
¼ Cup.Of granulated sugar; you’ll need more for rolling the cookies.
1 Tsp.Of vanilla extract.
1 large beaten egg.
Hershey’s kisses; I used around 36.
Instructions:
To begin, blend the flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
In the bowl of an electric mixer cream the butter, with peanut butter, brown sugar, granulated sugar, and vanilla on medium speed for approximately 1 minute, or until well incorporated.
Using a rubber spatula, scrape the sides of the bowl until they are clean. After adding the egg, continue beating for about 20 more seconds until it is well combined.
After adding the dry ingredients, continue mixing at a low speed until everything is just mixed, making sure to scrape down the sides of the bowl as needed. Place the dough in the refrigerator for about an hour, or until it is stiff enough to roll.
Put the oven rack in the middle position and heat the oven to 350 degrees Fahrenheit. Prepare a baking sheet by lining it with parchment paper. When you’re ready to roll out the dough, fill a small bowl with roughly a half cup of granulated sugar.
Form the dough into balls about the size of a tablespoon, coat them in the granulated sugar, and then arrange them on the baking sheet at a distance of 2 inches apart. Bake for 8 to 9 minutes, or until the mixture has puffed up.
Take the baking sheet out of the oven and use your finger to gently push a Hershey’s kiss into the middle of each cookie (the dough will crack slightly). Place the cookies back in the oven and continue baking for approximately two minutes longer, or until the chocolate is glossy and the cookies have a golden color.
After allowing the cookies to rest for a few minutes on the baking sheet, move them to a wire rack to finish cooling for the remaining time.
Repeat the process with the leftover cookie dough, putting it in the refrigerator in between each batch of cookies you make. You may keep the cookies in an airtight container for up to three days if you put them in a single layer.