Peanut Butter Blossoms
 
 
Adapted from New York Times
Author:
Serves: 5 Dozen
Ingredients
  • 1¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt (1/2 teaspoon if using unsalted butter)
  • 4 ounces (1 stick) Earth Balance Buttery Sticks at room temperature
  • ⅔ cups smooth peanut butter such as Skippy's
  • ½ cup granulated sugar
  • ½ cup light brown sugar
  • 1 large egg
  • 1 tablespoon lactose free milk (or regular milk)
  • 1 teaspoon vanilla
  • 5 dozen (one 11-ounce package) Hershey's Kisses, foil removed
  • sparkling sugar for rolling cookie dough
Preparation
  1. Sift together flour, baking soda and salt; set aside. Using an electric mixer, cream together the Earth Balance Buttery Stick, peanut butter, granulated sugar and light brown sugar. Add egg, milk and vanilla. Beat until well blended. Gradually add flour mixture, mixing thoroughly with a firm spatula. If the dough is very soft, refrigerate for 30 minutes or freeze for 10 minutes.
  2. Preheat oven to 375 degrees. Line a cookie sheet with parchment paper. Divide dough into 5 pieces, and shape each piece into 12 balls.
  3. Roll cookies in sugar and place 2 inches apart on the cookie sheet. Bake until very light brown and puffed, about 6 minutes. Remove cookie sheet from the oven and lightly press a candy kiss into the center of each cookie, allowing it to crack slightly. Return to the oven and bake another 2 minutes until golden brown. Remove from oven, cool for a few minutes on the pan, then transfer to a wire rack to cool completely.
  4. The cookies are best eaten the day you bake them however you may store them in an airtight container for another day or so. You can also freeze the cookies though the chocolate may change color affecting the appearance due to the cocoa butter separating from the cocoa solids, but the taste will not be affected.
Recipe by My Lilikoi Kitchen at https://www.mylilikoikitchen.com/2019/03/06/peanut-butter-blossoms/