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Peanut butter blossoms are a classic. I think almost everyone’s had them before at some point. But recently a friend of mine brought some extras to me that her neighbor made, and they blew my mind. They were soft, chewy, and just overall amazing. I became determined to recreate these perfect peanut butter blossoms to take to Thanksgiving at my dad’s house, and I’m pretty sure I figured it out. Just a heads up – you should make extra of these because they won’t last long.
Here’s what you’ll need for the best peanut butter blossoms:
1 Cup Creamy Peanut Butter
1/2 Cup Granulated Sugar
1/2 Cup Brown Sugar
1/2 Cup Butter, Softened
1 1/2 Cups All Purpose Flour
2 Teaspoons Vanilla
2 Teaspoons Baking Soda
1/4 Teaspoon Salt
Chocolate Kisses (I used dark chocolate ones)
Additional Granulated Sugar (about 1/3 cup)
Here’s what you do:
Preheat oven to 375 degrees F. Meanwhile, using an electric mixer combine 1/2 cup sugar, brown sugar, butter and peanut butter on medium until well mixed.
Add egg, vanilla, and salt to the peanut butter mixture continuing to mix on medium speed. Add flour and baking soda and switch speed to low.
Form dough into 1 inch balls and roll in sugar. Space around 2 inches apart on a greased cookie sheet. Bake 9-10 minutes.
Immediately after moving from oven press a chocolate kiss into the center of each cookie. Then carefully move cookies to a cooling rack. Allow to cool completely before wrapping up or serving.
I finalized these cookies by wrapping them up with festive plates and cookie plate wrappers that I found at Big Lots so I could give them to family members to take home.