In honor of Kenny’s birthday we’re sharing his favorite cookie recipe with y’all! These are chocolate peanut butter perfection. We adapted them from this NY Times recipe and they walk that not-overly-sweet line so well when you hit them with a little extra salt and use dark chocolate kisses instead of milk.
Bonus points if you make them while wearing clothing with squirrels on it. Baking in true Kenny style! Socks, shirt, pajama pants - anything counts!
Peanut Butter Blossoms
*Adapted from NY Times Cooking
Servings: ~5 doz
Ingredients
1¾ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
4 ounces (1 stick) butter, at room temperature
½ cup smooth peanut butter (or other creamy nut butter)
½ cup granulated sugar, plus more for rolling
½ cup light brown sugar
1 large egg
1 tablespoon milk, half-and-half, oat milk or nut milk
1 teaspoon vanilla extract
5 dozen (one 11-ounce package) dark chocolate Hershey’s Kisses, foil removed
Parchment Paper (my personal preference) or nonstick spray for cookie sheet
Instructions
1. Preheat oven to 375 degrees. Line cookie sheet with parchment or coat with nonstick spray and set aside.
2. Sift together flour, baking soda and salt; set aside. Using an electric mixer, cream together butter, peanut butter, ½ cup granulated sugar and light brown sugar. Add egg, milk and vanilla; beat until well blended. Gradually add flour mixture, mixing thoroughly. If the dough is very soft, refrigerate for about 1 hour.
3. Scoop dough into 1-inch balls. (I use a mini cookie scoop here for consistency.) Roll cookies in sugar and place 2 inches apart on cookie sheet. Bake until very light brown and puffed, 6 to 8 minutes. Remove sheet from oven and lightly press a candy kiss into center of each cookie, allowing it to crack slightly. Return to oven until light golden brown, 2 to 3 minutes. Remove from oven, cool completely and store in an airtight container.
