Peanut Butter Blossoms

Small Batch no chill www.katiebirdbakes.com

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Ingredients

unsalted butter creamy peanut butter light brown sugar (packed) large egg pure vanilla extract baking soda salt all-purpose flour granulated sugar chocolate kiss candies

1. Preheat the oven to 350 degrees. Line 2-3 baking sheets with parchment paper and set aside.

2. Melt the butter and peanut butter together. Stir until there is one homogenous melted butter-peanut butter mixture, then whisk in the brown sugar. 3. Whisk in egg and vanilla until mixture is well-combined. Add the salt and baking soda, and whisk until fully incorporated.

4. Add the flour and stir with a fork or spatula until a fairly stiff dough is formed. You may need to put in some elbow grease with a spatula or your hands to get it to come together, but it will.

5. Scoop dough using a 1.5 teaspoon scoop, then roll it between your palms to create a smooth ball. Roll the in the sugar until completely coated.

6. Space the cookie dough balls 2 inches apart on the cookie sheets. Bake for 8 minutes. Cookies will puff and be pale, and a few cracks may appear on the tops.

7. Unwrap all of the candies. When cookies come out of the oven, immediately press a chocolate kiss into the center of each cookie.

8. Place baked cookies in the refrigerator for 30 minutes to prevent chocolate kisses from melting. Once chocolate is solid, cookies can be stored at room temperature.

Click here for the recipe!

A few more cookie recipes!

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Peanut Butter Blossoms

Ingredients

1. Preheat the oven to 350 degrees. Line 2-3 baking sheets with parchment paper and set aside.

Get Prepared

2. Melt the butter and peanut butter together. Stir until there is one homogenous melted butter-peanut butter mixture, then whisk in the brown sugar. 3. Whisk in egg and vanilla until mixture is well-combined. Add the salt and baking soda, and whisk until fully incorporated.

Wet Ingredients

4. Add the flour and stir with a fork or spatula until a fairly stiff dough is formed. You may need to put in some elbow grease with a spatula or your hands to get it to come together, but it will.

Mix The Dough

5. Scoop dough using a 1.5 teaspoon scoop, then roll it between your palms to create a smooth ball. Roll the in the sugar until completely coated.

6. Space the cookie dough balls 2 inches apart on the cookie sheets. Bake for 8 minutes. Cookies will puff and be pale, and a few cracks may appear on the tops.

7. Unwrap all of the candies. When cookies come out of the oven, immediately press a chocolate kiss into the center of each cookie.

8. Place baked cookies in the refrigerator for 30 minutes to prevent chocolate kisses from melting. Once chocolate is solid, cookies can be stored at room temperature.

Click here for the recipe!

A few more cookie recipes!

Ginger Molasses Cookies

Peanut Butter Cookies

Salted Brownie Cookies

www.katiebirdbakes.com