Candy and Ron’s Peanut Butter Blossom Cookie

by Edible Poetry / שירה אכילה In Cookie Recipes 1 Comment

Ingredients

  • 1 and ½ cups (190 grams) all-purpose flour, 
  • ½ teaspoon baking soda
  • 1/2 teaspoon salt
  • ½ cup (115 grams) unsalted butter, softened to room temperature
  • 1/2 cup (100 grams) light brown sugar
  • ¼ cup (50 grams) granulated sugar
  • ¾ cup (190 grams) creamy peanut butter
  • 1 large egg room temperature
  • 1 teaspoon vanilla extract
  • 3 tablespoons (40 grams) granulated sugar (optional)
  • 24 chocolate kiss candies unwrapped

Instructions

  • Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper.
  • Whisk together the flour, baking soda, and salt.
  • Cream together the butter, brown sugar, and granulated sugar for 1-2 minutes or until well combined.
  • Mix in the peanut butter, egg, and vanilla extract until fully combined.
  • Mix in the dry ingredients until just combined.
  • Place the 3 tablespoons of granulated sugar in a small bowl. Using a 1.5 tablespoon cookie scoop, scoop the dough from the bowl, roll into a ball, and roll in the granulated sugar. Place each ball of cookie dough on the prepared baking sheets, making sure to leave a little room between them.
  • Bake in separate batches at 350°F (177°C) for 10-12 minutes or until the tops of the cookies are set. Remove from the oven and gently press a chocolate kiss candy in the center of each cookie. Allow to cool on the baking sheet for 5-10 minutes, then carefully transfer to a wire rack to cool completely.
Based on a recipe from Live Well Bake Often

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