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Classic Peanut Butter Blossom Cookies

A plate of soft Peanut Butter Blossom Cookies topped with melted chocolate kisses.
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Follow this simple recipe to make soft, chewy peanut butter cookies topped with a melted chocolate kiss.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup creamy peanut butter
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • About 48 Hershey’s Milk Chocolate Kisses, unwrapped

Instructions

  1. Preheat your oven to 375 degrees F. Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in the eggs one at a time, then mix in the vanilla extract and peanut butter until combined.
  4. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix the dough.
  6. Roll the dough into 1-inch balls. Roll each ball in granulated sugar for a coating, if desired.
  7. Place the dough balls about 2 inches apart on the prepared baking sheets.
  8. Bake for 8 to 10 minutes, or until the edges are lightly set but the centers still look slightly soft.
  9. Immediately upon removing the cookies from the oven, press one unwrapped chocolate kiss gently into the center of each warm cookie. The residual heat will soften the chocolate.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Use creamy peanut butter for the best texture in the dough.
  • Do not chill the dough; bake immediately for the classic crinkled appearance.
  • Press the chocolate kiss down firmly but carefully to avoid cracking the cookie edges.

Nutrition

Find it online: https://spoonswirl.com/peanut-butter-blossom-cookies-recipe/