Peanut Butter Blossoms

Nutritional analysis per serving (60 servings) 77 calories; 4 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 9 grams carbohydrates; 0 grams dietary fiber; 5 grams sugars; 1 gram protein; 7 milligrams cholesterol; 39 milligrams sodium

Peanut Butter Blossoms
Adapted from cooking.nytimes.com
Peanut Butter Blossoms

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from cooking.nytimes.com

Ingredients

  • 1 3/4

    cups all-purpose flour

  • 1

    teaspoon baking soda

  • 1/2

    teaspoon salt

  • 4

    ounces (1 stick) butter, at room temperature

  • 1/2

    cup smooth peanut butter

  • 1/2

    cup granulated sugar, more for rolling

  • 1/2

    cup light brown sugar

  • 1

    large egg

  • 1

    tablespoon milk

  • 1

    teaspoon vanilla

  • Nonstick spray or vegetable oil for cookie sheet, optional

  • 5

    dozen (one 11-ounce package) Hershey’s Kisses, foil removed

Directions

Step 1 Sift together flour, baking soda and salt; set aside. Using an electric mixer, cream together butter, peanut butter, 1/2 cup granulated sugar and light brown sugar. Add egg, milk and vanilla; beat until well blended. Gradually add flour mixture, mixing thoroughly. If the dough is very soft, refrigerate for about 1 hour. Step 2 Preheat oven to 375 degrees. Spray, oil or line a cookie sheet with nonstick liner and set aside. Roll dough into 1-inch balls. (For a precise number of cookies, divide the dough into 5 pieces, and shape each piece into 12 balls.) Step 3 Roll cookies in sugar and place 2 inches apart on cookie sheet. Bake until very light brown and puffed, 6 to 8 minutes. Remove sheet from oven and lightly press a candy kiss into center of each cookie, allowing it to crack slightly. Return to oven until light golden brown, 2 to 3 minutes. Remove from oven, cool completely and store in an airtight container.

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