Description
These cult classic Christmas cookies taste like the inside of a Reese’s cup!
Ingredients
Units
Scale
- 1 1/2 cups all purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, room temperature
- 3/4 cup creamy peanut butter
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 1/2 tsp vanilla extract
- 1/2 cup each of red and green sanding sugar for rolling
- 40 chocolate kiss candies, unwrapped
Instructions
- Sift the flour, baking soda and salt together in a mixing bowl and set aside. Wait to preheat the oven.
- Combine the butter, peanut butter, brown sugar and granulated sugar in the bowl of a stand mixer. Use the paddle attachment to beat on low speed until everything is mostly incorporated and there are not streaks of butter remaining. This should take about a minute.
- Increase the speed to medium high and beat for another minute. Stop the mixer and scrape down the sides of the bowl. Return to medium high speed and beat for another minute.
- Scrape down the bowl and add the egg, and beat until well mixed. Repeat with the egg yolk and vanilla extract. Scrape down the bowl once more.
- Add half of the flour mixture and beat on low speed until incorporated. Repeat with the remaining flour mixture.
- Use a small sized cookie scoop (1 tablespoon) to create dough balls. Gently roll each ball between your palms to smooth it out. Roll the smoothed balls in the sanding sugar and place them on a parchment lined baking sheet. You can easily fit 12 cookies on each baking sheet.
- Set the trays of cookie dough in the fridge and chill for 30 minutes. As soon as the dough is in the fridge, preheat the oven to 350 degrees.
- After 30 minutes, bake one tray of cookies at a time for 11-12 minutes. 12 minutes will give you more pronounced crackles on your cookies.
- Press a chocolate kiss onto the top of each baked cookie, and return the tray to the oven for another 30 seconds to set the chocolate. You can cool the cookies right on the baking sheet or transfer them to a cooling rack after about 5 minutes.
- Peanut blossoms can be stored at room temperature for up to a week and a half.
Nutrition
- Serving Size: 1 finished cookie
- Calories: 107
- Sugar: 7.7 g
- Sodium: 70.2 mg
- Fat: 5.9 g
- Saturated Fat: 2.4 g
- Trans Fat: 0 g
- Carbohydrates: 12.1 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 15.8 mg