Classic Peanut Butter Blossoms
Makes 24 cookies
| prepPreheat oven to 350°F / 177°C | |||||||||
| prepLine two large baking sheets with parchment paper or silicone baking mats | |||||||||
| prepUnwrap 24 chocolate kiss candies | |||||||||
| 156 g all-purpose flour (spooned & leveled) | Whisk flour, baking soda & salt | Fold in flour mixture | Chill dough 1 hr (or up to 3 days) | Roll in coating sugar & arrange on sheets | Bake 350°F / 177°C, 11–13 min | Cool on sheets 5 min, press in chocolate kisses | Transfer to plate & freeze 10 min | ||
| 1/2 tsp baking soda | |||||||||
| 1/4 tsp salt | |||||||||
| 113 g unsalted butter, softened to room temperature | Cream butter, brown sugar & granulated sugar | Beat in egg | Beat in peanut butter & vanilla | ||||||
| 100 g packed light or dark brown sugar | |||||||||
| 50 g granulated sugar | |||||||||
| 1 large egg, at room temperature | |||||||||
| 185 g creamy peanut butter | |||||||||
| 1 tsp pure vanilla extract | |||||||||
| 100 g granulated sugar (or 50 g green sanding sugar and 50 g red sanding sugar) | |||||||||
| 24 chocolate kiss candies, unwrapped | |||||||||
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