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crackled peanut butter cookies rolled in sugar, each with one plain unwrapped milk chocolate kiss-shaped candy in the center
Andre Lewis

Peanut Butter Blossoms

Use smooth, stabilized peanut butter here; the kind with a separate layer of oil changes how the dough spreads. Have the chocolates unwrapped before the cookies come out. Pressing them in while the tops are hot makes the cracks around the center and anchors each chocolate. Don't touch the chocolates again until they're cool, because they'll hold their shape while hiding a very soft middle.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 30
Ingredients Method

Ingredients
  

  • 1/2 cup unsalted butter softened
  • 1/2 cup creamy stabilized peanut butter
  • 1/2 cup packed light brown sugar
  • 1/3 cup granulated sugar for dough
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp fine salt
  • 1/4 cup granulated sugar for rolling
  • 30 unwrapped milk chocolate kiss-shaped candies

Method
 

  1. Heat the oven to 375°F and line two baking sheets with parchment. Beat butter, peanut butter, brown sugar and dough granulated sugar until smooth.
  2. Beat in egg and vanilla. Whisk flour, baking soda and salt, then mix into the dough just until combined.
  3. Divide the dough into 30 balls, roll in the remaining sugar and place 2 inches apart. Unwrap all chocolates before baking.
  4. Bake one sheet at a time for 9 to 10 minutes, until lightly browned underneath. Immediately press one chocolate into the center of each cookie.
  5. Cool on the sheets for 10 minutes, then move carefully to a rack and leave until the chocolates are firm again.