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Photo for - Peanut Butter Blossoms

Peanut Butter Blossoms

Peanut butter cookie topped with a chocolate kiss candy.

  • Yields: 40 cookies
  • Preparation: 45 minutes

Ingredients

  • 1 3/4 cups (425mL) flour
  • 1/2 tsp (2mL) salt
  • 1/2 tsp (2mL) baking soda
  • 1/2 cup (125mL) peanut butter
  • 1/2 cup (125mL) GAY LEA - Unsalted Butter
  • 2/3 cup (150mL) packed brown sugar
  • 2/3 cup (150mL) granulated sugar, divided
  • 1 egg
  • 1 tsp (5mL) vanilla
  • 40 chocolate kiss candies

Instructions

  1. Heat oven to 350F. Line a rimmed baking sheet with parchment and set aside.
  2. Whisk together flour, salt, baking soda and baking powder in a medium bowl.
  3. Beat together peanut butter, butter, brown sugar and ⅓ cup granulated sugar in a large bowl with a hand mixer on high until lightened in colour, about 1 min. Add egg and vanilla and mix to combine. Add flour mixture until well blended.
  4. Place remaining sugar in a shallow dish. Roll dough into one tablespoon balls, add to sugar and roll to coat. Place onto the prepared sheet 1-inch apart. Bake in batches until cookies are puffed, cracked and edged are beginning to brown, about 10 min.
  5. Immediately press candies into the centre of each cookie and freeze until cooled, about 5 to 10 minutes.
Photo of - Peanut Butter Blossoms

Ingredients

  • 1 3/4 cups (425mL) flour
  • 1/2 tsp (2mL) salt
  • 1/2 tsp (2mL) baking soda
  • 1/2 cup (125mL) peanut butter
  • 1/2 cup (125mL) GAY LEA - Unsalted Butter
  • 2/3 cup (150mL) packed brown sugar
  • 2/3 cup (150mL) granulated sugar, divided
  • 1 egg
  • 1 tsp (5mL) vanilla
  • 40 chocolate kiss candies