PEANUT BUTTER BLOSSOM COOKIES

Peanut Butter Blossom Cookies image

Provided by Martha Stewart

Time 2h50m

Yield Makes 40

Number Of Ingredients 11

1 2/3 cups sifted unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 stick unsalted butter, room temperature
1/2 cup creamy peanut butter
1/2 cup granulated sugar, plus more for rolling
1/2 cup packed light-brown sugar
1 large egg
1/2 teaspoon pure vanilla extract
2 tablespoons whole milk
40 chocolate kisses, such as Hershey's

Steps:

Sift flour, baking soda, and salt into a bowl. In the bowl of a mixer fitted with the paddle attachment, beat together butter, peanut butter, and both sugars on medium-high speed until light and fluffy, 2 to 3 minutes. Beat in egg and vanilla. Reduce speed to low; alternate adding flour mixture and milk, beating until well combined. Cover and refrigerate 30 minutes. Shape dough into 1-inch balls (1 level tablespoon each) and transfer to parchment-lined baking sheets, spaced 1 inch apart. Freeze 30 minutes.
Preheat oven to 375 degrees. Bake, rotating pans halfway through, until puffed, lightly cracked on top, and just set around edges, 12 to 15 minutes. Remove from oven and press a chocolate kiss into center of each cookie. Let cool on sheets 5 minutes, then transfer cookies to wire racks and let cool completely.