Peanut Butter Blossoms

By Sally's Baking Recipes · 60 min

Ingredients

Instructions

1. Whisk the flour, baking soda and salt together in a medium bowl and set aside.
2. Beat the butter on high speed for 1 minute until creamy. Then, on medium-high, beat in the brown sugar and 1/4 cup (50g) granulated sugar for about 2 minutes, until smooth.
3. Beat in the egg for about 1 minute, scraping down the bowl as needed. Add the peanut butter and vanilla and beat until combined.
4. Mix in the flour mixture on low speed until just combined. The dough will be very soft.
5. Cover and chill the dough for at least 1 hour, and up to 3 days.
6. Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment or silicone mats, and make sure your freezer has room.
7. Roll heaping tablespoons of dough (about 1 each) into balls, then roll each in the 1/2 cup (100g) granulated sugar or sanding sugar. Arrange them about 3 inches apart on the sheets.
8. Bake for 11–13 minutes, until the tops just begin to crack. Cool on the sheets for 5 minutes.
9. Press a chocolate kiss into the centre of each cookie. Using a thin spatula, move the cookies to a large plate or several small plates, handling gently as they are soft.
10. Freeze the plates for 10 minutes to set the chocolate, then take them out and serve.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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EggBrown sugarChocolatePeanut butter