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Peanut Blossom
Cookies: Preheat your oven to 375 degrees F (190 degrees C) and place the
oven rack in the center of the oven. Line three baking sheets with parchment paper.
In the bowl of
your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter until smooth. Add the peanut
butter and sugars and beat until
light and fluffy (about 1 to 2 minutes). Add the egg and vanilla extract
and beat to combine.
In a separate bowl, whisk together the flour, baking
soda, and salt. Add to the peanut butter mixture and beat until
incorporated. If the batter is soft, cover and chill for about an hour, or until firm enough
to roll into balls.
Form the batter
into round balls using about 1 tablespoon (20 grams) of batter (I use a cookie
scoop). Place the balls on the prepared baking
sheet, spacing about 2 inches (5 cm) apart.
Bake the cookies for
about 10 to 12 minutes, or until the cookies are just set around the edges (they
will still be soft). Rotate your baking sheet front to back about halfway
through baking. Immediately upon removing the cookies from the oven,
place an unwrapped Chocolate Kiss into the center of each
cookie, pressing down gently until the cookie just starts to crack. Cool completely on a wire rack.
Makes about
36 cookies.
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