Peanut Butter Blossom Cookies

There is something about bake sales that requires a perfect chocolate and peanut butter cookie. These delightful little cookies will be irresistible to your stressed-out friends attempting to survive midterms week. They are actually quite possibly the absolute best peanut butter cookies I have ever had, with just the right amount of peanut and slightly melted chocolatey flavor. 

While I usually stick to smooth peanut butter for my cookies, this time I used chunky and am never going back, it just gives the cookies a little something extra. And after four hours of Procrastination Baking for our Habitat Bake sale we raised a lot! Thank you to everyone who helped support us! Look out for our next bake sale during finals!

 

[Peanut Butter Cookie Recipe Adapted from http://smittenkitchen.com/blog/2007/12/peanut-butter-cookies/]

 You will need:

1 1/4 c all-purpose flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 c unsalted butter, softened
1 c chunky peanut butter
3/4 c sugar
1/2 c firmly packed light brown sugar
1 large egg
1 Tbls whole milk
1 tsp vanilla extract

extra sugar for sprinkling

Preheat oven to 350 degrees. In a medium bowl, combine the flour, baking soda, baking powder and salt.

In a large bowl, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Add the milk and the vanilla extract. Add in the flour mixture and beat thoroughly.

Place sprinkling sugar on a plate. Create rounded teaspoonfuls of dough, lightly roll them in the sugar and place onto cookie sheets.

Bake for 10 to 12 minutes. Immediately after they are removed from the oven press a Hershey’s kiss into the center of each cookie.

Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.