Sprinkle Peanut Butter Blossoms
Soft peanut butter cookies with a hint of maple coated in sprinkles and topped with a chocolate kiss.
Ingredients
- 2 cups gluten free 1 to 1 baking flour or substitute all-purpose flour for gluten-full cookies
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter softened to room temperature
- 3/4 cup packed light brown sugar
- 3/4 cup creamy peanut butter
- 1 large egg room temperature
- 1 tsp vanilla extract
- 1 tsp maple extract
- 2 tbsp whole milk room temperature
- 2/3 cup nonpareils or jimmies
- 30 chocolate kisses (have a few extra, just in case)
Instructions
- Preheat the oven to 375°F (190°C) and line three baking sheets with parchment paper or silicone mats. (If you need to reuse a baking sheet, make sure you let it come to room temperature first. I like sticking it in the refrigerator for a few minutes to speed up the cooling process.)
- In a medium bowl, whisk together the flour, baking soda and salt.
- In a large bowl, cream the butter, sugar and peanut butter on high speed until smooth and creamy. Beat in the egg until incorporated, and then mix in the extracts.
- Mix in the flour and milk on low speed until just incorporated. Scoop 1.5-inch balls of dough and roll each one in the sprinkles. Place them on the prepared baking sheets, no more than 12 per pan.
- Use a fork to gently press down the top of each cookie, forming a crisscross pattern. Bake for 8 minutes (one pan at a time).
- Take the pan out of the oven and gently press a chocolate kiss on top of each cookie. Let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container and enjoy!