Micah A. Leal
A holiday gathering just isn’t complete without these eye-catching favorites. Our Peanut Butter Blossoms are delightfully soft with just the right mix of sweet and salty supporting the chocolatey Hershey’s kisses popping from the center of each cookie. These thumbprint cookies turn chocolate and peanut butter into little bites of holiday heaven.
How to Make It
Step 1
Preheat oven to 375°F. In a medium-size mixing bowl, whisk together flour, baking soda, and salt until combined. Set aside.
Step 2
Combine butter, peanut butter, 1/2 cup granulated sugar, and brown sugar in the bowl of a heavy-duty stand mixer. Beat on medium-high until light and fluffy, 3 minutes.
Step 3
Scrape down sides of bowl and add eggs one at a time, beating until fully incorporated before adding the second. Add vanilla and milk, and beat on medium-high until airy and doubled in volume, about 2 minutes.
Step 4
Add flour mixture to wet ingredients and incorporate on low speed until just combined, about 1 minute.
Step 5
Place remaining 1/4 cup granulated sugar in a small bowl. Portion dough into 1 1/2-inch balls and roll in granulated sugar. Place sugar coated dough balls 2 inches apart on a parchment paper-lined baking sheet.
Step 6
Bake for 7 minutes, remove from oven, press 1 of the Hershey’s kisses into the center of each puffed dough ball (the dough will crack and create a rounded crater around the Hershey’s kisses). Return to the oven and bake until light golden brown, 3-5 minutes. Transfer to wire racks to cool completely, about 15 minutes.
