The marriage of chocolate and peanut butter keeps this recipe on the list of all-time favorite Christmas cookies.
What Are Peanut Butter Blossoms?
It didn’t win, but it’s clearly become a classic.
Credit: Scott Little
Once set, you get a cute little sweet-and-salty cookie that’s hard to stop eating at just one.
Add the 1/2 cup granulated sugar, brown sugar, baking powder, and baking soda.
Beat until combined, scraping sides of bowl occasionally.
Beat in egg, milk, and vanilla until combined.
Beat in as much of the flour as you might with the mixer.
Stir in any remaining flour.
Shape and Bake Cookies
Shape dough into 1-inch balls.
Roll balls in the 1/4 cup granulated sugar.
Place 2 inches apart on an ungreased cookie sheet.
Bake for 10 to 12 minutes or until edges are firm and bottoms are lightly browned.
Immediately press a chocolate kiss into each cookies center.
Transfer to a wire rack and let cool.
If your cookie dough is too sticky or soft to handle, pop thedough in the fridgefor 30 minutes.
It will firm up and make a nice base.
Store at room temperature for up to 3 days or freeze for up to 3 months.
If you do, expect the cookies to spread a little more during baking.
If you’ve got a nut allergy, this recipe will work with sunflower seed butter.
Smooth, homogenized peanut butter will give you the best classic cookie flavor.
If you want to usenatural peanut butter, but ensure to mix it well.
You dont want the extra oil on top to make your cookies too oily or runny.
2,000 calories a day is used for general nutrition advice.
