How To Make Peanut Butter Blossoms
Soft, buttery cookies, peanut butter blossoms are simply irresistible! These Christmas cookies are perfectly sweet and salty, plus they melt in your mouth.
Serves:
Ingredients
- ½cupunsalted butter
- ½cuppeanut butter
- ½cupwhite granulated sugar
- ½cuplight brown sugar
- 1egg,large
- `tbsppure vanilla extract
- 1¾cupall-purpose flour
- 1tspBaking Soda
- ¾tspsalt
- 50tspKisses,or Reeses’ cups, wrappers removed
- ½cupadditional white granulated sugar,for coating
Instructions
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Preheat oven to 375 degrees F. Line a baking sheet with parchment paper, set aside.
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Cream together butter, peanut butter, and sugars together with an electric mixer or hand mixer until pale and creamy. Add egg and vanilla; beat to combine well.
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In another bowl, sift together flour, baking soda, and salt. Add flour mixture in ½ cup increments, mixing well after each addition.
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Roll 1½ tablespoons of dough into a ball.
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Roll the cookie balls in the sugar. Arrange on the prepared baking sheet with 2 inches of space between each cookie.
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Bake for 7 to 8 minutes until light brown in color and puffed up.
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Carefully remove baking sheets from the oven and lightly press a candy kiss into the centre of each cookie. Cookies will crack slightly.
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Bake for an additional 1 to 2 minutes, until light golden brown. Remove from oven, let cool to room temperature.
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Store in airtight containers for up to 7 days.
Recipe Notes
If the dough is too soft to work with, chill for up to one hour in the refrigerator.
Nutrition
- Calories: 917.93kcal
- Fat: 44.29g
- Saturated Fat: 21.39g
- Trans Fat: 0.77g
- Monounsaturated Fat: 15.60g
- Polyunsaturated Fat: 4.64g
- Carbohydrates: 119.31g
- Fiber: 4.71g
- Sugar: 79.17g
- Protein: 13.14g
- Cholesterol: 80.80mg
- Sodium: 481.81mg
- Calcium: 55.59mg
- Potassium: 385.85mg
- Iron: 3.96mg
- Vitamin A: 169.03µg
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