Peanut Butter Blossoms

From Carolyn Sizemore

Time: 35 minutes
Yield: 5 dozen cookies

Ingredients

• 1 ¾ cups all-purpose flour

• 1 teaspoon baking soda

• ½ teaspoon salt

• 4 ounces (1 stick) butter, at room temperature

• ½ cup smooth peanut butter (or other creamy nut butter)

• ½ cup granulated sugar, plus more for rolling

• ½ cup light brown sugar

• 1 large egg

• 1 Tablespoon milk, half-and-half, oat milk or nut milk

• 1 teaspoon vanilla extract

• Nonstick spray for cookie sheet (optional)

• 5 dozen (one 11-ounce package) Hershey’s Kisses, foil removed

Instructions

1. Sift together flour, baking soda and salt; set aside.

2. Using an electric mixer, cream together butter, peanut butter, ½ cup granulated sugar and light brown sugar.

3. Add egg, milk and vanilla; beat until well blended. Gradually add flour mixture, mixing thoroughly. If the dough is very soft, refrigerate for about 1 hour.

4. Preheat oven to 375° F. Spray, oil or line a cookie sheet with nonstick liner and set aside.

5. Roll dough into 1-inch balls. (For a precise number of cookies, divide the dough into 5 pieces, and shape each piece into 12 balls.)

6. Roll cookies in sugar and place 2 inches apart on cookie sheet. Bake until very light brown and puffed, 6 to 8 minutes.

7. Remove sheet from oven and lightly press a candy kiss into center of each cookie, allowing it to crack slightly. Return to oven until light golden brown, 2 to 3 minutes. Remove from oven, cool completely and store in an airtight container.

Original recipe from Cooking NY Times