Peanut Butter Cookies
Soft peanut butter cookie topped with a chocolate candy.
Servings: 60 Peanut Butter Blossoms
Calories: 75kcal
Ingredients
- 1/2 cup salted butter softened
- 1/2 cup peanut butter
- 1/2 cup brown sugar firmly packed
- 1/2 cup granulated sugar plus more for coating cookie dough
- 1 large egg
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- 2 tablespoons milk
- 1 3/4 cup all-purpose flour
- 60 Hershey’s Kisses optional, for peanut butter blossoms
Instructions
- Preheat an oven to 375⁰F.
- Cream together butter, peanut butter, brown sugar, and granulated sugar.
- Add the egg and vanilla and mix well.
- Mix flour and baking soda together and add to the rest of the ingredients in the bowl.
- Mix just until well combined.
- Roll into 1 inch rounds and roll into additional granulated sugar.
- Using the tines of a fork, lightly press the cookie in opposite directions to make a crisscross pattern.
- Place on to a cookie sheet and place into the oven.
- Bake for 10 to 12 minutes or just until the cookies begin to turn golden brown.
- Remove the cookies from the baking sheet and place onto a cooling rack to finish cooling.
- Do not stack these cookies until the kisses have totally firmed back up.
Notes
- To make mini elf-sized cookies, use 1/2 tablespoon of dough, reduce baking temperature to 350 Degrees F, and reduce baking time to 5 to 6 minutes. Use milk chocolate chips instead of kisses.
- To make Peanut Butter Blossoms leave the cookie dough in round shapes without flattening. Once done, remove cookies from the oven and immediately press a chocolate kiss into the cookie, pressing firmly until the edges of the cookies crack. Allow the chocolate kisses to reharden before stacking.
Nutrition
Serving: 1cookie | Calories: 75kcal | Carbohydrates: 8.5g | Protein: 1.4g | Fat: 4g | Saturated Fat: 2.1g | Cholesterol: 8mg | Sodium: 48mg | Fiber: 0.6g | Sugar: 5.2g
