The BEST Peanut Butter Blossoms Cookies Recipe

Anyone else have a sweet tooth? I’m a huge fan of traditional chocolate chip cookies, but during the holidays I like to switch it up a bit- wether than be pumpkin chocolate chip cookies in the fall or peanut butter blossoms at Christmas. I’ve tried a plethora of peanut butter blossom cookie recipes and I altered the New York Times recipe to create the one below. And in my opinion, it’s the best peanut butter blossoms cookie recipe out there!

Ingredients

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 4 ounces (1 stick) butter, at room temperature
• ½ cup smooth peanut butter
• ½ cup dark brown sugar
• ½ cup light brown sugar
• 1 large egg
• 1 tablespoon milk
• 1 teaspoon vanilla
•  Nonstick spray or vegetable oil for cookie sheet, optional
• 5 dozen DARK chocolate Hershey’s Kisses, foil removed

Instructions

1. In a bowl combine flour, baking soda and salt, then set it aside. In a separate bowl combine butter (MUST be at room temperature- do not microwave it!), peanut butter and both brown sugars. Then add the egg, milk and vanilla and mix it well. Gradually add flour mixture and mix. If the dough is very soft, refrigerate for about an hour.
2. Preheat oven to 350 degrees. Spray, oil or line a cookie sheet with nonstick liner and set aside. Roll dough into 1-inch balls.
3. Roll cookies in balls and place 2 inches apart on cookie sheet. Bake until very light brown and puffed, about 8-10 minutes. Remove sheet from oven and lightly press a candy kiss into center of each cookie, allowing it to crack slightly. Let them cook for about 5 minutes and enjoy!

What’s your favorite type of cookie?