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Peanut Butter Blossom Cookies


Peanut Butter Blossom Cookies

Nostalgia alert! Emily Hutchinson's peanut butter blossoms are the quintessential Christmas treat and trademark of any holiday cookie tray.
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Peanut Butter Blossom Cookies

Emily Hutchinson

Yield: Makes 24 cookies



1/2 cup unsalted butter, softened

3/4 cup firmly packed light  brown sugar

1/4 cup granulated sugar plus more for rolling

1/2 cup creamy peanut butter

1 large egg

1/2 tsp vanilla extract

1 1/2 cups all purpose flour

1/2 tsp baking powder

1/4 tsp baking soda

24 Hershey kisses



1. Preheat the oven to 350°F.

2. In a large bowl, beat butter, both sugars, peanut butter, and egg with a mixer on medium speed to combine. In a separate bowl, whisk flour, baking soda and baking powder. Add that into wet ingredients.

3. Shape dough into 1 inch balls or use a small cookie scoop and roll in the palms of your hand. Then roll in the additional granulated sugar. Place about 2 inches apart on an ungreased cookie sheet.

4. Bake on a parchment-lined baking sheet at 350 for 10- 12 minutes or until edges are light brown. Immediately press 1 chocolate kiss in the center of each cookie. Remove from cookie sheet to wire rack to cool completely.


Enjoy, love Em and Mikie


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