My Peanut Butter Blossoms recipe yields incredibly soft peanut butter cookies topped off with a milk chocolate kiss! This recipe can easily be doubled. Be sure to check out the how-to video!
Combine butter and sugars in the bowl of a stand mixer (or you may use a large bowl and an electric mixer) and beat until well combined (about 1 minute).
10 Tablespoons unsalted butter, ⅔ cup light brown sugar, ¼ cup granulated sugar
Add peanut butter and stir well.
½ cup creamy peanut butter
Add eggs and vanilla extract and stir until well-combined.
1 large egg, ½ teaspoon vanilla extract
In a separate, medium-sized bowl, whisk together flour, cornstarch, baking soda, and salt.
1 ½ cups all-purpose flour, 1 Tablespoon cornstarch, ¾ teaspoon baking soda, ¾ teaspoon salt
Gradually add flour mixture into the peanut butter batter, pausing occasionally to scrape down sides and bottom of bowl so that all ingredients are well-combined.
Cover dough with plastic wrap and Place in the refrigerator and chill for 30 minutes to one hour*
Preheat oven to 375F (190C) and line cookie sheets with parchment paper. Pour remaining ½ cup of sugar into a small bowl and set aside.
½ cup granulated sugar for rolling
Once dough has chilled, remove from refrigerator and roll into 2-teaspoon-sized balls. Roll completely in sugar and place on prepared cookie sheet at least 2" apart.
Bake on 375F (190C) for 8 minutes.
Within a minute or so of removing cookies from oven, gently but firmly press a Hershey Kiss into the center of each cookie. Allow to cool completely on cookie sheet.
24 Milk Chocolate Kisses
Video
Notes
*Chilling
Start with 30 minutes, if the dough is too sticky or cookies come out too flat, return for another half an hour. This dough may be chilled overnight if needed.
Storing
Store in an airtight container at room temperature for up to one week.