Peanut Butter Blossom Cookies
Serves 6010 mins prep8 mins cook
These soft and chewy cookies make 4 dozen bite-sized treats, perfect for holiday cookie platters. Top them with Hershey's Kisses or heart candies for Valentine's Day!
0 servings
What you need
Instructions
0 Preheat oven to 350°F. 1 In a large microwave-safe bowl, melt the [adjustable]unsalted butter (½ cup, i.e. 1 stick) [/adjustable]for 20-30 seconds, or until fully melted. 2 Add [adjustable]light brown sugar (1¼ cup) and granulated sugar (¼ cup) [/adjustable]and use an electric mixer to mix on medium-speed for 1 minute. 3 Mix in [adjustable]creamy peanut butter (1 cup) and light corn syrup (2 tablespoons). Add eggs (2 large) and vanilla extract (2 teaspoon), mixing until well combined. Mix in baking soda (1 teaspoon) and kosher salt (1 teaspoon).[/adjustable] 4 Gradually mix in [adjustable]all-purpose flour (2¼ cups)[/adjustable] until just incorporated. 5 Scoop 1-tablespoon-sized portions of dough and roll them into balls. Coat each ball in granulated sugar (2 tablespoons), then gently flatten the tops. Place on a parchment-lined baking sheet. 6 Bake at 350°F for 8-9 minutes, or until the edges and top are very lightly golden brown. Avoid overbaking; the cookies will appear slightly underbaked but will continue to bake as they cool on the pan. 7 After removing from the oven, immediately press in Hershey's Kisses. Allow the cookies to cool completely before storing.View original recipe