CLASSIC PEANUT BUTTER BLOSSOM COOKIES

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60 min Prep
60 min Total
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36 Servings

Peanut butter and chocolate come together in these great cookies made with Gold Medal® all-purpose flour. Ready in an hour!


Ingredient List
  • Small check mark in a circle icon1/2 cup granulated sugar
  • Small check mark in a circle icon1/2 cup packed brown sugar
  • Small check mark in a circle icon1/2 cup creamy peanut butter
  • Small check mark in a circle icon1/2 cup butter or margarine, softened
  • Small check mark in a circle icon1 egg
  • Small check mark in a circle icon1 1/2 cups Gold Medal™ all-purpose flour
  • Small check mark in a circle icon3/4 teaspoon baking soda
  • Small check mark in a circle icon1/2 teaspoon baking powder
  • Small check mark in a circle icon Additional granulated sugar
  • Small check mark in a circle icon About 36 Hershey's® Kisses® Brand milk chocolates, unwrapped
Preparation
  1. Heat oven to 375°F. In large bowl, beat 1/2 cup granulated sugar, the brown sugar, peanut butter, butter and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda and baking powder until dough forms.
  2. Shape dough into 1-inch balls; roll in additional granulated sugar. On ungreased cookie sheets, place about 2 inches apart.
  3. Bake 8 to 10 minutes or until edges are light golden brown. Immediately press 1 milk chocolate candy in center of each cookie. Remove from cookie sheets to cooling rack.
Tips
  • Add razzle-dazzle by rolling the balls of dough in colored sugar instead of regular granulated sugar.