Classic Peanut Butter Blossom Cookies

Why This Recipe Works:

• This recipe offers a classic and beloved combination of peanut butter and chocolate, creating a timeless treat that’s loved by many.
• The cookies are soft and chewy with a rich peanut butter flavor, while the chocolate kiss on top adds a delightful sweetness.
• With simple ingredients and straightforward instructions, this recipe is perfect for both beginner and experienced bakers alike.

Ingredients:

• 1/2 cup (1 stick) unsalted butter, softened
• 3/4 cup creamy peanut butter
• 1/3 cup granulated sugar, plus extra for rolling
• 1/3 cup packed light brown sugar
• 1 large egg
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 36 chocolate kisses, unwrapped

How to Make This Recipe:

1. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
2. In a large mixing bowl, beat the softened butter and peanut butter together until creamy.
3. Add the granulated sugar and brown sugar, and beat until light and fluffy.
4. Beat in the egg, milk, and vanilla extract until well combined.
5. In a separate bowl, whisk together the flour, baking soda, and salt.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Shape the dough into 1-inch balls, and roll each ball in granulated sugar to coat.
8. Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
9. Bake in the preheated oven for 8-10 minutes, or until lightly golden.
10. Remove from the oven and immediately press a chocolate kiss into the center of each cookie.
11. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Frequently Asked Questions (FAQs):

• Can I use crunchy peanut butter instead of creamy? Yes, you can use crunchy peanut butter if you prefer some texture in your cookies.
• Can I freeze the dough? Yes, you can freeze the cookie dough balls before baking. Place them on a baking sheet in a single layer and freeze until solid, then transfer to a freezer bag. When ready to bake, let them thaw slightly before rolling in sugar and baking as directed.

Expert Tips:

• To prevent the chocolate kisses from melting too much when pressed into the cookies, let the baked cookies cool for just a minute or two before adding the kisses.
• For a festive touch, use different flavored chocolate kisses such as caramel-filled or peppermint.

How to Store This Recipe:

• Store the cooled cookies in an airtight container at room temperature for up to 5 days. If stacking the cookies, place a sheet of parchment paper between layers to prevent them from sticking together.