Peanut Blossom Cookies

An all time Christmas favorite!!!

Prep Time: 1 hour, 25 minutes  Cook Time: 10 minutes

Total Time: 1 hour, 45 minutes  Yield: 24

Ingredients:

  • 1 and 1/4 cups (160g) all-purpose flour(spoon & leveled)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick; 115g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) granulated sugar, divided*
  • 1/2 cup (100g) packed light brown sugar
  • 1 large egg, at room temperature
  • 3/4 cup (194g) creamy peanut butter
  • 1 teaspoon pure vanilla extract
  • 24 chocolate kiss candies, unwrapped
  • optional:1/4 cup green sanding sugar and 1/4 cup red sanding sugar

Instructions

  1. Whisk the flour, baking soda, and salt together. Set aside.
  2. Using a hand mixer or a stand mixer fitted with paddle attachment, beat the butter for 1 minute on high speed until creamy. On medium-high speed, beat in 1/4 cup of granulated sugar and the 1/2 cup of brown sugar until completely creamed and smooth, about 2 minutes. Add the egg and beat on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the peanut butter and vanilla extract and mix on high until combined.
  3. Add the dry ingredients to the wet ingredients and mix on low until combined. Cover and chill the dough for at least 30 minutes in the refrigerator (and up to 1 day). If chilling for longer than a few hours, though, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard and the cookies may not spread much.
  4. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats.  Set aside. Also, make sure there is room in your freezer because they will later need to be placed inside to prevent the Kisses from melting on the warm cookies.
  5. Scoop and roll cookie dough, about 1 Tablespoon of dough each. Roll each ball in the remaining 1/2 cup of sugar and arrange on the baking sheet about 2 inches apart. Bake for 10 minutes or until the tops begin to slightly crack. Remove cookies from the oven and allow to cool for 10 minutes.
  6. Press a chocolate kiss candy into each cookie on 1 of the baking sheets until it sticks. Place the baking sheet in the freezer so the chocolate does not melt. Remove after 10 minutes in the freezer. Repeat with 2nd baking sheet of cookies.
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