Peanut Butter Blossoms Cookies
A classic recipe for everyone’s favorite peanut butter and chocolate cookie.
Recipe source: New York Times
Recipe source: New York Times
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Peanut Butter Blossoms Cookies
Prep Time25 Minutes
Servings60
Cook Time11 Minutes
Ingredients
1 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
4 ounces (1 stick) butter, at room temperature
½ cup smooth peanut butter
½ cup granulated sugar, plus more for rolling
½ cup light brown sugar
1 large egg
1 tablespoon milk
1 teaspoon vanilla extract
Nonstick spray or vegetable oil for cookie sheet, optional
5 dozen (1 - 11-ounce package) Hershey’s Kisses, foil removed, or Brach’s Stars
Directions
- Sift together flour, baking soda and salt; set aside.
- Using an electric mixer, cream together butter, peanut butter, ½ cup granulated sugar and light brown sugar.
- Add egg, milk and vanilla; beat until well blended.
- Gradually add flour mixture, mixing thoroughly. If the dough is very soft, refrigerate for about 1 hour.
- Heat oven to 375 F. Spray, oil or line a cookie sheet with nonstick liner and set aside.
- Roll dough into 1-inch balls. (For exactly 5 dozen cookies, divide the dough into 5 pieces, and shape each piece into 12 balls.)
- Roll cookies in sugar and place 2 inches apart on cookie sheet. Bake until very light brown and puffed, 6 to 8 minutes.
- Remove sheet from oven and lightly press a chocolate into the center of each cookie, allowing it to crack slightly. Return to oven until light golden brown, 2 to 3 minutes. Remove from oven, cool completely and store in an airtight container.
25 minutes
Prep Time
11 minutes
Cook Time
60
Servings
Shop Ingredients
Makes 60 servings
Gold Medal All-Purpose Flour, 5 Pound
$5.49$1.10/lb
Our Family Baking Soda, 16 Ounce
$1.19$0.07/oz
Morton Fine Sea Salt, 17.6 Ounce
$4.89$0.28/oz
Plugra European Style Unsalted Butter, 8 Ounce
$5.59$0.70/oz
Old Home Creamy Peanut Butter, 14 Ounce
$4.99$0.36/oz
C&H Pure Cane Granulated White Sugar, 10 Pound
$14.99$1.50/lb
Crystal Light Brown Sugar, 2 Pound
$3.79$1.90/lb
L&B Pasture Raised Organic Large Brown Eggs, 12 Each
$5.99$0.50 each
L&B Classic Whole Milk, 0.5 Gallon
$2.49$4.98/gal
L&B Organic Pure Vanilla Extract, 2 Ounce
$7.99$4.00/oz
Pam Original Cooking Spray, 6 Ounce
$4.99$0.83/oz
Hershey's Kisses Milk Chocolate Candies, 17.9 Ounce
$11.89$0.66/oz
Directions
- Sift together flour, baking soda and salt; set aside.
- Using an electric mixer, cream together butter, peanut butter, ½ cup granulated sugar and light brown sugar.
- Add egg, milk and vanilla; beat until well blended.
- Gradually add flour mixture, mixing thoroughly. If the dough is very soft, refrigerate for about 1 hour.
- Heat oven to 375 F. Spray, oil or line a cookie sheet with nonstick liner and set aside.
- Roll dough into 1-inch balls. (For exactly 5 dozen cookies, divide the dough into 5 pieces, and shape each piece into 12 balls.)
- Roll cookies in sugar and place 2 inches apart on cookie sheet. Bake until very light brown and puffed, 6 to 8 minutes.
- Remove sheet from oven and lightly press a chocolate into the center of each cookie, allowing it to crack slightly. Return to oven until light golden brown, 2 to 3 minutes. Remove from oven, cool completely and store in an airtight container.