Peanut Blossoms

Ingredients:

Wet Ingredients:

1/2 cup (1 stick) unsalted butter, softened

3/4 cup creamy peanut butter

1/3 cup granulated sugar

1/3 cup light brown sugar, packed

1 large egg

2 tablespoons milk

1 teaspoon vanilla extract

Dry Ingredients:

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

Additional:

Extra granulated sugar (for rolling)

1 bag of Hershey’s Kisses (foil removed)

Directions:

Prepare the Wet Ingredients: In a large bowl, beat the softened butter, peanut butter, granulated sugar, and brown sugar together until smooth and creamy. Add the egg, milk, and vanilla extract, and continue to beat until well combined.

Mix the Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, one spoonful at a time, mixing just until the dough comes together.

Shape and Roll: Scoop about a tablespoon of dough, roll it into a ball, and coat it generously in the extra granulated sugar. Place the dough balls about 2 inches apart on a parchment-lined baking sheet.

Bake: Preheat your oven to 350°F (175°C). Bake the cookies for 8–10 minutes, or until they are lightly golden and set but still soft in the center.

Add the Hershey’s Kisses: Remove the cookies from the oven and immediately press a Hershey’s Kiss into the center of each cookie. Be gentle to avoid cracking the cookies. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Nutritional Information:

Prep Time | Cooking Time | Total Time

15 minutes | 10 minutes | 25 minutes

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