Small Batch Peanut Butter Blossoms
Soft and chewy peanut butter cookies with notes of nutmeg and molasses, topped off with a hershey's kiss!
Equipment
Ingredients
Peanut Butter Blossoms
- 50 g unsalted butter (3 ½ tbsp.)
- 60 g creamy peanut butter (¼ c.)
- 90 g dark brown sugar (¼ c. + 3 tbsp.)
- 1 egg yolk
- ½ tbsp. milk
- ½ tsp. vanilla
- 90 g all purpose flour (¾ c.)
- ½ tsp. baking soda
- ¼ tsp. baking powder
- ¼ tsp. salt
- ¼ tsp. ground nutmeg
Coating
- 50 g granulated sugar (¼ c.)
- ½ tsp. ground nutmeg
Instructions
- Preheat the oven to 350°F / 175°C. Line a baking sheet with parchment paper or a silicone baking mat.
- Add the butter to a small mixing bowl that is microwave safe and microwave it until it's fully melted. Immediately whisk in the peanut butter until it's completely melted and the mixture is smooth.
- Add in the brown sugar, egg yolk, milk and vanilla. Whisk until well combined.
- Add in the flour, baking soda, baking powder and salt. Fold the mixture together just until no more flour streaks remain.
- Make the coating by mixing the sugar and nutmeg together in a small bowl.
- Use a 1.5 tbsp. cookie scoop to dish out the dough, then roll each cookie in the nutmeg sugar.
- Evenly space out the coated scoops of the cookie dough on the cookie sheet and bake for 8 minutes. While the cookies are baking, unwrap 10 hershey's kisses so that they are ready when the cookies come out of the oven.
- IMMEDIATELY after the cookies come out of the oven, press a kiss into the center of each one. Once all the cookies have a kiss, place them in the fridge to chill for 10-15 minutes or until the cookies are no longer warm.
- Serve and enjoy!