Peanut Butter Blossom Cookies are a classic dessert that everyone loves!
Background: These Peanut Butter Blossom Cookies are always a hit! Who doesn’t love the combination of peanut butter and chocolate? This classic cookie recipe has been satisfying families and friends for generations. Whether you look forward to them at Christmas time, or make them all year long, these cookies just feel like home. The key to the perfect Peanut Butter Blossom Cookie is making them from scratch and this recipe is simple and worthwhile.
- 1 ¼ cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (one stick) butter, softened
- 1 cup peanut butter
- ½ cup sugar
- ¾ cup firmly packed brown sugar
- 1 large egg, at room temperature
- 1 tablespoon milk
- ½ tablespoon vanilla extract
- milk chocolate Hershey’s kisses
- Additional sugar for rolling cookies in before baking
- Preheat oven to 350 degrees.
- In a large bowl, combine the flour, baking soda, baking powder and salt. Set aside.
- In another large bowl, beat the butter and peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg, vanilla extract and milk and mix well.
- Add the flour mixture and beat thoroughly.
- Use a 1.5” cookie scoop to scoop dough. Roll the top of the cookie in the sugar before placing on cookie sheet lined with parchment paper. Cookies should be a couple inches apart.
- Bake for 9-10 minutes. You do not want to overbake. They may appear to be undercooked, but they are not. You want them soft and chewy.
- Push a Hershey’s kiss into the center of each cookie and let the cookies cool for a few minutes before transferring to a cooling rack.
For more classic cookie recipes check out our Browned Butter Snickerdoodles and Texas Sheet Cake Cookies.
We are all foodies at heart at The Maverick Observer and hope you enjoy the food and drink recipes as much as we do. Please share your favorite food and drink recipes at Share Your Recipes.
