Peanut Butter Blossom Cookies
Simple Peanut Butter Cookie recipe from my old handwritten recipe card collection. A tested and proven recipe in my own kitchen, we make these every year especially around Christmas time!
Servings: 36 cookies
Ingredients
- 1 cup butter melted
- 1 cup creamy peanut butter
- 1 cup granulated sugar plus about 1/2 cup more for rolling
- 1 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour plus more if needed
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- chocolate kisses unwrapped
Instructions
- Heat the oven to 350°F. Line baking sheets with parchment.
- Stir together the melted butter, peanut butter, granulated sugar, and brown sugar until smooth. Cool a few minutes if warm.
- Beat in the eggs and vanilla.
- Whisk the flour, baking powder, and salt. Stir into the wet ingredients to make a stiff dough, adding more flour if needed.
- Shape into 2-inch balls and roll in the remaining sugar. Place 2 inches apart on the sheets.
- Bake 10 to 12 minutes, until the edges are set and the tops crack slightly.
- Immediately press a chocolate kiss into the center of each cookie.
- Cool on the pan for a few minutes, then move to a wire rack until the chocolate is set.
Notes
- Chill the unwrapped kisses while the cookies bake so they keep their shape.
- For the original card's version, skip the rolling sugar and kisses, flatten each ball with a fork in a crisscross, and bake the same way.
- Freeze baked cookies or sugar-rolled dough balls for up to 3 months.
