Dessert: United States – Peanut Butter Blossoms

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 36

Approximate Time

Prep 15 min

Cook 9 min

Additional 5 min

Total 29 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 / 2 cup (115 g) unsalted butter, softened
1 / 2 cup (125 g) creamy peanut butter
1 / 2 cup (100 g) granulated sugar
1 / 2 cup (110 g) packed light brown sugar
1 large egg
2 tbsp (30 ml) milk
1 tsp (5 ml) vanilla extract
1 3 / 4 cups (220 g) all-purpose flour
1 tsp (5 ml) baking soda
1 / 2 tsp (2.5 ml) fine salt
1 / 3 cup (65 g) granulated sugar (for rolling)
About 36 chocolate candy kisses, unwrapped

Show original ingredient measurements

1 / 2 cup (115 g) unsalted butter, softened
1 / 2 cup (125 g) creamy peanut butter
1 / 2 cup (100 g) granulated sugar
1 / 2 cup (110 g) packed light brown sugar
1 large egg
2 tbsp (30 ml) milk
1 tsp vanilla extract
1 3 / 4 cups (220 g) all-purpose flour
1 tsp baking soda
1 / 2 tsp fine salt
1 / 3 cup (65 g) granulated sugar (for rolling)
About 36 chocolate candy kisses, unwrapped

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
In a large bowl, beat the butter, peanut butter, granulated sugar, and brown sugar together until light and fluffy, about 2 minutes.
Beat in the egg, milk, and vanilla extract until smooth.
In a separate bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix just until combined; do not overmix.
Scoop dough into 1-tablespoon (15 ml) portions, roll into balls, then roll each ball in the 1/3 cup (80 ml) granulated sugar to coat. Place 2 inches (5.08 cm) apart on the prepared baking sheets.
Bake for 8–9 minutes, until the cookies are puffed and the edges look set but not browned.
Immediately press a chocolate kiss into the center of each cookie; the edges will crack slightly. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely and allow the chocolate to set.
Makes about 36 cookies. Store in an airtight container at room temperature for up to 4 days or freeze up to 2 months.

Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
In a large bowl, beat the butter, peanut butter, granulated sugar, and brown sugar together until light and fluffy, about 2 minutes.
Beat in the egg, milk, and vanilla extract until smooth.
In a separate bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix just until combined; do not overmix.
Scoop dough into 1-tablespoon portions, roll into balls, then roll each ball in the 1/3 cup granulated sugar to coat. Place 2 inches apart on the prepared baking sheets.
Bake for 8–9 minutes, until the cookies are puffed and the edges look set but not browned.
Immediately press a chocolate kiss into the center of each cookie; the edges will crack slightly. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely and allow the chocolate to set.
Makes about 36 cookies. Store in an airtight container at room temperature for up to 4 days or freeze up to 2 months.