Peanut Butter Blossoms
A classic recipe for everyone’s favorite peanut butter and chocolate cookie.
Recipe source: New York Times
Recipe source: New York Times
Recipe - FRANCE AVE EDINA
Peanut Butter Blossoms
Prep Time35 Minutes
Servings60
0Ingredients
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
Nonstick spray or vegetable oil for cookie sheet, optional
5 dozen (one 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.
35 minutes
Prep Time
0 minutes
Cook Time
60
Servings
Shop Ingredients
Makes 60 servings
Gold Medal All-Purpose Flour, 5 Pound
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Our Family Baking Soda, 16 Ounce
$1.19$0.07/oz
Morton Salt, 26 Ounce
$2.83$0.11/oz
Crystal Farms Salted Sweet Cream Butter, 1 Pound
$5.39$5.39/lb
Old Home Creamy Peanut Butter, 14 Ounce
$4.65$0.33/oz
Crystal Granulated Sugar, 4 Pound
$4.29$1.07/lb
Crystal Light Brown Sugar, 2 Pound
$3.79$1.90/lb
Country Lane Large Eggs, 12 Each
$4.99$0.42 each
L&B Classic Whole Milk, 0.5 Gallon
$2.59$5.18/gal
McCormick Imitation Vanilla Extract, 2 Ounce
$3.69$1.85/oz
Reynolds Wrap Everyday Strength Nonstick Aluminum Foil, 50 Foot
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$3.99 was $5.19$0.08/ft
Hershey's Kisses Milk Chocolate Candies, 17.9 Ounce
$10.89$0.61/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.