Peanut Butter Blossoms

 

Makes 30 

Ingredients: 

1 3/4 cups all-purpose flour

1 tsp baking soda 

1/2 tsp salt 

4 ounces (1 stick) butter at room temp

1/2 cup smooth peanut butter (or other creamy nut butter) 

1/2 cup granulated sugar, plus more for rolling 

1/2 cup light brown sugar 

1 large egg 

1 TBS milk, cream, or other oat/nut milk 

1 tsp vanilla extract 

30 Hershey Kisses 

Directions: 

Preheat oven to 375F (190C)

1) Sift together flour, baking soda and salt; set aside. Using an electric mixer, cream together the butter, peanut butter, white and brown sugar. Add the egg, milk and vanilla; beat until well blended. Gradually add the flour mixture, mixing thoroughly.  If the dough is very soft, refrigerate for about 1 hour. 

2) Line the baking sheet with parchment paper, or lightly spray with vegetable oil (optional). 

3) Using a small scoop, roll the balls into the granulated sugar and set on the cookie sheet (12 per sheet) so they are spaced out. They will flatten out as they bake. 

4) Bake for 6 - 8 minutes.  Remove from the oven, and press a Hershey Kiss into each cookie, pressing lightly, allowing it to crack. Return to the oven and bake a further 2-3 minutes until light brown. Remove from the oven and let sit for 5 minutes. Remove from the sheet and cool on a rack. 

Store in an airtight container. 

Notes: 

You can cut the sugar down to 1/3 cup each for the white/brown sugar. 

Test bake one cookie so you can get the time right for the batch. I found 7 minutes and then 3 minutes worked well with my oven. 

When measuring the flour, spoon the flour into the measuring cup and then level it off with a knife. This is a good way to get the right amount in recipes.