The classic peanut butter blossom cookies are the perfect holiday cookie...and so easy to make!
1 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1stick of butter½ cup, at room temperature
½ heaping cup of creamy peanut butter
½ cup granulated sugar plus more for rolling
½ cup light brown sugarpacked
1 large egg
1 teaspoon vanilla
1package11 oz. Hershey's Kisses
In a small bowl, whisk flour, baking soda and salt together; set aside.
Using an electric mixer, cream together butter, peanut butter, ½ cup granulated sugar and packed light brown sugar. Add egg, milk and vanilla; beat until well blended. Slowly add in flour mixture until all ingredients are well combined. Refrigerator dough for about 30 minutes to let it harden up a bit.
Preheat oven to 375. Line a cookie sheet with nonstick liner or non-stick spray. Roll dough into 1-inch balls. Roll cookies in sugar and place about 2 inches apart on cookie sheet.
Bake until light brown and puffed, about 7 or 8 minutes. Remove sheet from oven and press an unwrapped Hershey's kiss into center of each cookie. Cookie will crack slightly...this is okay!
Put cookies back in the oven for another 2 to 3 minutes. Allow cookies to cool on a wire wrack before dominating every single last one of them.
Store any cookies you haven't devoured in an airtight container.