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Peanut butter blossoms

  • Dry Mix
    • 160 g White Wheat Flour
    • 1/2 t Baking Soda
    • 1/2 t Medium-Grain Salt
  • 110 g Unsalted Butter, room temperature, sliced into ribbons
  • 50 g White Sugar
  • 100 g Light Brown Sugar
  • 1 Egg, room temperature
  • 195 g Creamy Peanut Butter
  • 1 t Vanilla Extract
  • 24 Chocolate Kiss Candies, unwrapped
  • For Coating
    • 100 g White Sugar

Yields 24 cookies.

  1. Combine dry mix. Set aside.
  2. Mix dough. Whip butter for 60 seconds until creamy. Slowly add sugars while whipping until completely creamed and smooth. Mix in egg until combined. Mix in peanut butter and vanilla until combined. Slowly mix in the dry mix until just incorporated.
  3. Chill dough 30 minutes.
  4. Preheat oven to 350ºF (177ºC).
  5. Shape and decorate. Scoop and shape 15 g dough balls. Coat balls in sugar. Arrange on a parchment-lined sheetpan.
  6. Bake 10 minutes at 350ºF until the tops begin to slighly crack. Remove from heat.
  7. Cool 10 minutes at room temperature.
  8. Add kisses. Press chocolate kiss candy into each cookie until it sticks.
  9. Freeze cookies 10 minutes to prevent melting.
If chilling for longer than a few hours...

Allow the dough to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard and the cookies may not spread much.

  1. McKenney, Sally. "Classic Peanut Butter Blossoms." Sally's Baking Addiction. 9 December 2016. ↩