Preheat your oven to 180C. Line a baking tray with Silpat or parchment paper.
Start with mixing the room temp butter, peanut butter, and sugars together. I used an electric handheld mixer, but you can do this by hand too.
After a couple of minutes, you’ll have a fluffy and light mixture.
To this, add the milk and vanilla extract.
Then, the dry ingredients - flour and baking soda.
Use a spatula to bring the dough together.
When your ingredients are incorporated, bring the final dough together by hand. What you’ll have at this stage is a soft, pliable dough.
Note - if the dough is too soft - refrigerate for 5-1-0 minutes until it firms up. If it feels too dry, add a couple more tbsp of milk.
Assembling & Baking
Roll the dough into equal-sized balls.
Roll each of the cookie dough balls lightly in granulated sugar. You can use brown or white. I did not want too much of a sugar coating so rolled with a very light hand - feel free to cover them more thoroughly for a crunchier coating!Place on the prepared tray.
Bake for 12-14 minutes at 180 C. Keep an eye on the cookies, to avoid overbaking. We want a soft cookie here.
When they are light golden, take them out and immediately press the chocolate kisses in the center of the cookie.
Finally, let the cookies cool completely and serve! The peanut butter blossom cookies will harden as they cool and the chocolate will set.Enjoy!
Note - The key with assembling these cookies is to make sure they don't over bake and are soft when you take them out of the oven. Otherwise, you won't be able to press in the chocolate and get the crinkly blossom effect.
Peanut Butter Blossom Cookies - https://www.tashasartisanfoods.com/blog/ -April 1, 2021