Peanut Butter Blossoms

Hi friends!

Today I am hitting you with one of my favorite Christmas Cookie Recipes -  Peanut Butter Blossoms!

I adapted this from Preppy Kitchen, NYT Cooking, Sallys Baking Addiction 

INGREDIENTS:

▢1&1/4th - 1&1/2 cup all-purpose flour
▢1/2 cup butter unsalted, room temp 
▢3/4 cup peanut butter 
▢1/2 cup sugar 
▢1/2 cup brown sugar 
▢1 tsp vanilla extract 
▢1/4 tsp salt if you are using unsalted PB
▢1 egg large, room temp
▢3/4 tsp baking powder
▢36 chocolate kisses

COATING

▢1/2 cup granulated sugar
or 1/4th cup green granulated sugar, 1/4th cup red granulated sugar (or use food dye)

INSTRUCTIONS

1 Preheat over to 350F

2, Sift flour, salt and baking powder together then whisk to combine.

3, Cream butter, peanut butter, and both sugars in a stand mixer fitted with a paddle attachment for about 1 min. Or you can just do this by hand with a spatula. This is really easy when the butter and peanut butter are at room temp.

4. Mix in egg and vanilla extract then add flour mixture and beat until incorporated, about 1 min. 

5. You can chill dough for about 30 minutes if you're baking in advance (the dough can be rolled out and baked right away but I always prefer to chill mine if I have time - typically I roll the balls in advance before I put them in the fridge for a quicker chilling time and easer time prepping the dough afterward.

5. Roll dough into one inch balls if you are not chilling the dough. Roll each in sugar then place on a baking sheet lined with parchment paper or a silicone sheet

6. Bake for about 7-8 minutes or until puffed and SLIGHTLY browned on the bottom. Remove from the oven and press a chocolate kiss into the center of each cookie. Slight cracks are fine.

7. Bake cookies for an additional 3 minutes.

8. Allow cookies to cool completely on a baking sheet, enjoy warm. Be sure to wait a little extra time to cool because those kisses will BURN your mouth if you eat them too soon.

9. ENJOY!

More to come: Raspberry Ribbons, & Chocolate Crinkle Cookies.