Directions
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Preheat the Oven: Start by preheating your oven to 375°F (190°C). It’s essential to get your oven ready beforehand so the cookies can bake perfectly. Line your baking sheets with parchment paper or silicone baking mats, which will prevent the cookies from sticking and help them crisp up beautifully.
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Prepare the Dough: In a large mixing bowl, cream together the softened butter, granulated sugar, brown sugar, and peanut butter. Mix these ingredients until they become light and fluffy. This step is crucial as it introduces air into the mixture, giving your cookies that tremendous rise. Next, add the egg and vanilla extract, mixing until everything is fully incorporated.
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Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This will ensure even distribution of the baking soda throughout the flour. Gradually add your dry ingredients to the wet mixture while mixing gently, just until combined. Be careful not to overmix, as this could lead to tough cookies.
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Shape and Roll: Scoop out small portions of cookie dough and roll them into 1-inch balls. This size is perfect for achieving that famous peanut butter blossom look. Roll each ball in granulated sugar until thoroughly coated. Arrange them on your prepared baking sheets, placing them about 2 inches apart. This spacing is necessary because the cookies will spread as they bake.
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Bake: Pop the cookies into your preheated oven and bake for 10-12 minutes. You’ll know they are ready when the edges are lightly golden and the cookies look slightly puffed. Just as they come out of the oven, press a Hershey’s Kiss firmly into the center of each cookie. The cookie will crack slightly around the edges, and this is precisely what you want.
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Cool and Set: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This step is important as it allows the chocolate to set without melting too much, maintaining that tremendous texture and appearance.
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