Holiday Peanut Butter Blossoms

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1/2 cup Peanut butter, smooth

• Baking & Spices

  • 1 3/4 cups All-purpose flour
  • 1 tsp Baking soda
  • 1/2 cup Brown sugar, light
  • 1/2 cup Granulated sugar + more
  • 1 Holiday sprinkles
  • 1/2 tsp Salt
  • 1 tsp Vanilla extract, pure
  • 1 White chocolate

• Dairy

  • 1/2 cup Butter, unsalted

• Other

  • 24 To 30 hershey’s kisses, foil removed

Found on hipfoodiemom.com

Description

Ingredients

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup (1 stick) unsalted butter, at room temperature
• ½ cup smooth peanut butter*
• ½ cup granulated sugar + more for rolling
• ½ cup light brown sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 24 to 30 Hershey’s Kisses, foil removed
• melted white chocolate (or dark or semi-sweet chocolate)
• holiday sprinkles

Directions

• Sift together flour, baking soda and salt; set aside. Using your stand mixer fitted with the flat beater attachment (or paddle attachment), cream together the butter, peanut butter and both sugars. Add the egg and vanilla; beat until well blended. With the mixer on low, slowly add in the flour mixture, mixing thoroughly until combined. Refrigerate for at least an hour.
• When ready to bake, preheat oven to 375 degrees. Spray, oil or line a cookie sheet with parchment paper and set aside. Roll dough into 1-inch balls.
• Roll cookies in sugar and place 2 inches apart on cookie sheet and press down very gently (this is optional). Bake until very light brown and puffed, 8 to 10 minutes. Remove sheet from oven and lightly press a candy kiss into center of each cookie, allowing it to crack slightly. Lower oven temperature to 350 degrees and return cookie sheet to oven until light golden brown, only about 2 to 3 minutes. Remove from oven, let cool completely and, if decorating, drizzle on melted chocolate and then sprinkle on festive holiday sprinkles. Enjoy!