Peanut Butter Blossom Cookies - Great for High Altitude
Wild Flour Recipes | Baking at 8,000 ft
www.wildflourrecipes.com
Take a bite out of a soft, chewy peanut butter cookie, perfectly complemented by the subtle crunch of a Hershey kiss nestled on top.
Yield: 26
Ingredients
- 1 cup peanut butter creamy
- ½ cup unsalted butter softened
- 1 cup white sugar
- 1 large egg
- 2 teaspoon vanilla extract
- 1 ½ cup all purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 26 chocolate candy kisses
Instructions
- Preheat oven to 350 degrees F
- Mix the softened butter and creamy peanut butter together
- Add the sugar to the peanut butter mixture until it is fluffy (this will only take about 30 seconds on medium speed)
- Add the egg and vanilla to the peanut butter mixture and mix. Then add the rest of the dry ingredients (flour, baking soda, and salt). Mix on low speed until all the ingredients are combined
- Use a cookie scoop or clean hands to shape dough into 1-inch balls. Roll each cookie dough ball in white sugar. Place the cookies on an ungreased cookie sheet.
- Bake the cookies for 10-11 minutes on the middle oven rack. The cookies will start to puff up when they are done.
- As soon as the cookies are done baking gently press a chocolate candy kiss into the center of each cookie. Allow the cookies to cool completely before removing them from the cookie sheet.