These cookie blossoms are packed with peanut butter flavor, a crowd pleaser and quick and easy to prepare …
I have used less amount if sugar as we are not a big fan of overly sweet cookies . You can add sugar as per taste.
The recipe says you can scoop and bake the cookies right away without chilling but I Prefer to refrigerate for sometime as it holds the shape better….
Cookies do not spread, so you can bake them pretty close together. If you are not using a cookie scoop, roll cookie dough into a 1″ ball, then continue with recipe.
DO AHEAD : I have even made the dough a few days ahead and have kept in the freezer, however I Scooped the dough, made them into the balls so that they can directly go in the oven from the freezer ( after letting them sit on the counter for 30 mins )
Peanut butter cookie blossoms …
All purpose flour – 1cup
Peanut butter 1 cup
Powder Sugar – 1/2 cup or to taste
Butter, unsalted – 1/2 cup, softened at room temperature
Salt – a small pinch
Milk – 1 tbsp
Vanilla Essence – 1/2 tsp
Chocolate kisses as needed
Granulated sugar for rolling the dough 1/4 cup, Optional
1. Take the mixing bowl. Add peanut butter, butter and sugar to it and cream together till smooth and creamy ( I used a hand mixer )
2. Add flour and salt to the bowl. Incorporate well and bring the ingredients together in a crumbly dough. Don’t knead or else we will not get a good flakey texture. If it is too crumbly, add 1 tbsp milk to bind it.
3.Wrap the dough in a plastic wrap and refrigerate for half an hour.
Preheat the oven at 375*F / 190*C. Line a baking sheet with parchment paper or silicon sheet .
4.Divide the cookie dough in small 1 inch balls, roll in granulated sugar & flatten them in the center with the help of your thumb..
5.Place cookies on cookie sheet. Bake 10-12 minutes (until barely golden brown around the edges). Meanwhile unwrap candy kisses. Set aside.
5.Remove from oven and place a chocolate kiss on top of each cookie ball, pressing down slightly. The cookies will crack a little around the edges.
7.Allow to cool on baking sheet for 5 minutes before transferring to a cooling rack.