Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
5
from 1 vote
Peanut Butter Blossoms Cookies
Peanut Butter Blossoms Cookies
- classic recipe for homemade peanut butter cookies with chocolate kiss candy in the center.
Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Chill Time
30
minutes
mins
Total Time
50
minutes
mins
Course:
Desserts
Cuisine:
American
Keyword:
Peanut Butter Blossoms Cookies
Servings:
24
cookies
Calories:
173
kcal
Author:
Lois
Equipment
Cookie Scoops for Baking, Set of 3 Cookie Dough Scooper, Large/3 Tablespoon, Medium/2 Tablespoon, Small/1 Tablespoon - 18/8 Stainless Steel Cookie Scoop Set.
Parchment Paper Baking Sheets
KitchenAid Mixer
KitchenAid Mixer
Ingredients
½
cup
butter; softened
¾
cup
peanut butter
⅓
cup
white sugar
⅓
cup
light brown sugar; packed
1
egg
2
tablespoon
milk
1
teaspoon
vanilla
1 ½
cups
flour
1
teaspoon
baking soda
½
teaspoon
salt
Additional ⅓ cup white sugar for rolling the cookie balls.
24
Candy Kisses
Instructions
In the bowl of a stand mixer, cream the butter and peanut butter together.
Add the sugars and mix until blended.
In a separate bowl, mix together the egg, milk and vanilla and add to the stand mixer.
Continue to mix until everything is combined.
Combine the dry ingredients in another bowl.
Once combined, add the flour mixture to the peanut mixture one cup at a time, beating between each addition.
Place the dough in the refrigerator to chill for at least 30 minutes.
While the dough is chilling, preheat oven to 375 degrees and prepare a baking sheet by lining with parchment paper.
After the dough has chilled, use a tablespoon or cookie scoop to scoop out dough and form each scoop into a ball.
Place the ⅓ cup white sugar in a small bowl and roll each dough ball in the sugar until coated.
Place each coated dough ball on the prepared baking sheet two inches apart to allow for spreading.
Bake cookies 8 to 10 minutes, or until the cookies are golden brown and puffy.
Remove the cookies from the oven and press a chocolate kiss into the center of each cookie.
Allow the cookies to cool on the baking sheet for five minutes before removing to a wire cooling rack to cool completely.
Nutrition
Serving:
1
g
|
Calories:
173
kcal
|
Carbohydrates:
20
g
|
Protein:
3
g
|
Fat:
10
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
4
g
|
Cholesterol:
19
mg
|
Sodium:
182
mg
|
Fiber:
1
g
|
Sugar:
11
g