- 3/4 cup natural creamy peanut butter
- 2/3 cup white sugar, or to taste, divided
- 1/2 cup unsalted butter
- 1/2 cup packed brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 24 milk chocolate candy kisses (such as Hershey's Kisses®), or to taste
- Beat peanut butter, 1/2 cup white sugar, butter, and brown sugar together in a bowl until creamy. Beat in egg and vanilla extract until combined.
- Combine flour, baking soda, baking powder, and salt in a separate bowl. Stir into the peanut butter mixture. Refrigerate dough for at least 1 hour.
- Preheat the oven to 375 degrees F (190 degrees C).
- Roll dough into 1-inch balls. Roll in remaining white sugar to coat. Place on baking sheets about 2 inches apart.
- Bake in the preheated oven until cracks form on the surface of the cookies, about 10 minutes. Remove from oven and place a milk chocolate kiss in the center of each cookie, pressing down gently. Transfer to a wire rack to cool.
09/12/2019
recipepes.com
my best peanut butter blossoms, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
