Peanut butter blossoms

Photo: Two Peas & Their Pod

The cookie every kid fights over. Maria rolls them in sugar before baking, presses the kiss in the second they come out, and freezes the kisses first so they don't melt into puddles.

From Maria Lichty at Two Peas & Their Pod · @twopeasandpod

Soft peanut butter dough rolled in sugar, baked until the edges crack, with a chocolate kiss pressed into each one straight out of the oven.

You need

• 1 3/4 cups (220 g) all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup (113 g) unsalted butter, at room temperature
• 1/2 cup (130 g) creamy peanut butter
• 1 cup (200 g) granulated sugar, divided
• 1/2 cup (100 g) packed light brown sugar
• 1 large egg
• 1 tbsp milk
• 1 tsp vanilla extract
• 30 chocolate kisses, unwrapped

How to make it

1. Whisk the flour, baking soda and salt. Unwrap the kisses and put them in the freezer so they hold their shape later.
2. Beat the butter, peanut butter, 1/2 cup of the granulated sugar and the brown sugar until smooth. Beat in the egg, milk and vanilla, then the flour mixture on low just until combined.
3. Wrap and chill the dough at least 30 minutes (up to 3 days).
4. Heat the oven to 350°F and line a sheet with parchment.
5. Roll tablespoons of dough into balls, roll them in the remaining 1/2 cup sugar and set them 2 inches apart.
6. Bake 8 to 10 minutes, until the edges just start to crack.
7. Right away, press a frozen kiss into the center of each cookie. Cool 3 minutes on the sheet, then on a rack until the chocolate sets again.

For a swap: Let the kisses set before you pack them, then one layer per tin.

Written in our own words from Maria Lichty's recipe, with their quantities. The original: Peanut butter blossoms, Two Peas & Their Pod.

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