Peanut Butter Blossoms after Supper

Set out granulated sugar plus more for rolling, packed light brown sugar, and butter softened before you start Peanut Butter Blossoms after Supper. The batch is written for 36 Cookies.

Count on 20 minutes of prep, 8 minutes of cooking, about 28 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• ¼ cup granulated sugar plus more for rolling
• ½ cup packed light brown sugar
• ½ cup butter softened
• ½ cup creamy peanut butter I use Jiff
• 1 egg
• ½ teaspoon pure vanilla extract
• 1 ½ cups all-purpose flour
• ¾ teaspoon baking soda
• ½ teaspoon baking powder
• pinch kosher salt
• 36 Hershey Kisses buy one 12 oz bag – you’ll have some leftover!

How the cooking goes

1. Heat the oven to 350° F.
2. In a medium bowl, whisk together flour, soda, powder, and salt. Keep it to one side.
3. In a mixing bowl cream together butter, granulated sugar and brown sugar until light and fluffy; add peanut butter, beat until incorporated; add egg and vanilla, beat until incorporated. You can beat with a hand mixer on medium or a wooden spoon.
4. Put the flour in 3 additions, mixing on low speed between each one.
5. Shape dough into 2-inch balls and roll in granulated sugar. Place 2 inches apart on an ungreased, unlined sheet pan. Bake 8 minutes or until the edges just begin to crack but there are no deep crevices in the center. Immediately press a Kiss in the center of each cookie and remove to a wire rack to cool.
6. Store in an airtight container. They are best eaten within 4 days.

After it comes off the heat

Cool the sheet on a rack before the pieces are stacked. A covered tin keeps them for a few days.

If you want another plate from Cookies, open Spritz Cookie with a Soft Middle and Pistachio Cherry Cookies with a Soft Middle.