Peanut Butter Blossom Cookies

Ingredients

For the Cookies

• 1/2 cup unsalted butter, softened
• 3/4 cup creamy peanut butter
• 1/2 cup granulated sugar, plus more for rolling
• 1/2 cup packed brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 30 milk-chocolate candy kisses, unwrapped

Substitutions

• Use almond butter or sunflower-seed butter with a similar creamy consistency in place of peanut butter.
• A firm plant-based butter can replace the dairy butter; chill the dough if it becomes too soft to roll.
• Use a chocolate disk or a few chocolate chips in the center when candy kisses are unavailable.

Instructions

Step 2: Mix the dough

Beat butter, peanut butter, granulated sugar, and brown sugar until creamy. Beat in egg and vanilla.

Step 4: Shape

Roll tablespoon-size portions into balls, coat lightly in granulated sugar, and place 2 inches apart.

Step 5: Bake and top

Bake 8 to 10 minutes until lightly golden at the edges. Immediately press one chocolate kiss into each cookie and cool on the pan for 5 minutes.

How to Store Leftovers

Let Peanut Butter Blossom Cookies cool completely before covering; trapped steam can soften the surface. Keep airtight at room temperature for up to 2 days or refrigerate for up to 4 days.

How to Reheat

Use low, gradual heat to warm Peanut Butter Blossom Cookies. Small portions reheat more evenly than the whole batch and are less likely to dry at the edges.

Serving Ideas

• Ice cream
• A holiday cookie tray

Nutrition Information

Nutrition is an estimate and can vary with brands, portion size, and substitutions.