Mini Peanut Butter Blossoms
A cookie delivered in mini muffin form
Ingredients
- 3/4 cup peanut butter
- 1/2 cup butter softened
- 1/2 cup brown sugar
- 1/2 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1-1/4 cup flour
- 48 Hershey kisses
Instructions
- Preheat oven to 350.
- Cream peanut butter, butter, and sugars with paddle attachment on speed 2 of stand mixer for 2 minutes.
- Add egg, and beat until combined.
- Mix in vanilla.
- Add baking soda, salt, and flour, and stir until combined.
- Scoop heaping teaspoons of batter and place in cups; press gently to flatten. (Mini muffin cup should be about 1/2 full.)
- Bake for 10-12 minutes.
- Remove from oven and place pan on cooling rack for 5 minutes.
- During this time unwrap Kisses.
- After 5 minutes, firmly press 1 kiss into the center of each cookie.
- Allow to cool for another 5 minutes
- Using a butter knife, gently remove cookies from baking pan and transfer to cooling rack.
Notes
The cookies will need at least an hour for the chocolate to harden by cooling on the counter. You can speed up the process by placing them in the refrigerator.
Don’t worry if the centers sink in the first 5 minutes of cooling- they create perfect placement for the chocolate!
Don’t worry if the centers sink in the first 5 minutes of cooling- they create perfect placement for the chocolate!