Peanut Butter Blossom Cookies
We’re counting down some of Maria’s favorite recipes for the holidays! Get even more sweet treat ideas here!
- 3/4 C light brown sugar
- 1/4 C granulated sugar
- 9 Tbs butter, softened
- 1 large egg
- 2/3 C peanut butter
- 1 1/3 C all purpose flour
- 1 tsp baking soda
- 3/4 tsp baking powder
- 1/4 tsp salt
- Turbinado sugar for rolling cookies
- Chocolate kisses for center of cookies
In a large bowl, mix, on medium speed, sugars, butter, egg, and peanut butter until just combined
On low speed, mix in flour, baking soda, baking powder, and salt, until just combined.
Using a 1″ cookie scoop, form balls. Roll cookie balls in turbinado sugar until completely coated and refrigerate until firm, about an hour. (Note: You can leave sugared cookie balls in refrigerator for up to 2 weeks, and cook off a few fresh from the oven each day as needed or wanted)
Heat oven to 375 F.
Place cookie balls 2″ apart on an ungreased cookie sheet, and bake 10-12 min, or until lightly browned.
When done, remove from oven, leave cookies on sheet, and gently press 1 chocolate kiss in center of each cookie. Let cool on sheet for 5 min.
Remove cookies from sheet, and transfer to a wire rack to cool completely, until chocolate kiss hardens.