This is a classic cookie. I’m sure you all have a version of this treat floating around in your recipe box somewhere. What makes mine special is a couple of ingredients and an unlikely baking method. First, I use dark brown sugar which gives a richer flavor to the cookie. Also, there’s real peanuts in the peanut butter cookie portion. Who would’ve guessed that would make such a taste difference? And, the chocolate kiss has a little heat added to make it truly memorable. Ultimately, they’re peanut butter and chocolate…does it get better than that?
Peanut Butter Blossom (America’s Test Kitchen)
1 1/3 cups flour
1/2 cup dry-roasted salted peanuts
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, softened
1/3 cup packed dark brown sugar
1/2 cup granulated sugar
1/2 cup creamy peanut butter
1 large egg
1 teaspoon vanilla
48 Hershey’s Chocolate Kisses (unwrapped)
1. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Line two large baking sheets with parchment paper.
2. Process 2/3 cup flour and peanuts in food processor to a coarse meal, about 15 seconds. Transfer to bowl and stir in remaining flour, salt, baking soda, and baking powder.
3. With electric mixer at medium-high speed, beat butter and sugars until light and fluffy, 3-6 minutes. Add peanut butter and continue to beat until combined. Add egg and vanilla and beat until well incorporated.
4. Reduce speed to low and add flour mixture in two batches, mixing until just combined after each. Refrigerate dough until stiff, 30 minutes.
5. Roll dough into 1-inch balls and space 2 inches apart on prepared baking sheet. Bake one sheet at a time, until just set and beginning to crack, 9 to11 minutes. Remove sheet from oven and firmly press one Kiss in center of each cookie, Continue to bake until lightly golden, about 2 minutes. Cool 10 minutes on the baking sheet, then transfer to wire rack to cool completely. Repeat with remaining dough.