Peanut Butter Blossom Cookies
Servings: 36
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Equipment
- Stand Mixer
Ingredients
DRY INGEDIENTS
- 1 ⅔ c. unbleached flour
- 1 T. cornstarch
- 1 tsp. baking soda
- ½ tsp. salt
WET INGREDIENTS
- ½ c. unsalted butter room temp
- ½ c. peanut butter
- ¾ c. brown sugar
- ¼ c. sugar
- 2 eggs
- 2 T. cream or milk
- 1 ½ tsp. vanilla
- hershey kisses unwrapped
Instructions
PREP
- Whisk together dry ingredients in a bowl.
- Line cookie sheets with parchment paper.
BATTER
- Cream butter and sugar until fluffy and light in color. Add eggs, cream, and vanilla and mix together.
- Add in dry ingredients and mix until it just comes together.
- Scoop batter into balls using a medium cookie scoop. Roll balls into a bowl of white sanding sugar. Place cookies on baking sheet 1# apart.
BAKE
- Pre-heat oven to 375°
- Bake cookies for about 10 minutes. Take out from oven and place an unwrapped hershey kiss in center of cookie. Bake an additional 2 minutes.
- Let cookies cool and store in sealed container on counter 2-3 days or in freezer up to 6 months.