Recipes

Peanut Butter Blossoms

Ingredients:

• 1/2 cup (125g) Natural Creamy Peanut Butter
• 1/2 cup (100g) Brown Sugar, packed
• 1 cup (200g) White Fine Sugar, divided
• 1/2 cup (113g) Butter, softened
• 1 Large Egg
• 1 ½ cups (200g) All-Purpose Flour
• 3/4 tsp Baking Soda
• 1/2 tsp Baking Powder
• 24 Hershey's Kisses

Directions:

1. Line a tray [that fits in your refrigerator] with parchment paper. Set aside.
2. Mix peanut butter, brown sugar, 1/2 cup white sugar, butter, and egg in a large bowl with an electric mixer or a wooden spoon until well blended.
3. Stir in flour, baking soda, and baking powder until a dough forms.
4. Portion dough into 24 balls. Roll balls in the remaining 1/2 cup white sugar. Place on the tray and refrigerate for 30 minutes.
5. Unwrap 24 Hershey's Kisses. Place them on a plate or bowl and pop them in the refrigerator to cool.
6. Heat oven to 375°F and line a cookie sheet with parchment paper or a silicone baking mat.
7. Place your cookies on your cookie sheet 2 inches apart and bake for 10 minutes or until lightly golden brown and the tops of the cookies have a cracked appearance.
8. Remove from oven and let cool on the cookie sheet for 2-3 minutes - then press one unwrapped Hershey's Kiss in the center of each cookie. Transfer to a cooling rack.

NOTE: The dough for this recipe needs to be refrigerated for 30 minutes before baking to ensure cookies don't flatten. Store cookies in an airtight storage container at room temperature. When stored properly, peanut butter blossoms should last up to 5 days. To Freeze; let the cookies cool to room temperature, then freeze them in an airtight Ziplock bag or storage container.

Prep Time: 20 Minutes + 30 Minutes Cooling Time
Cook Time: 10 Minutes
Total Time: 1 Hour
Yield: 24 Cookies

Thanks to @littlelovelifestyle