1 ¾cups+ 2 tablespoons all purpose flour(244 grams)
½cupbutter (softened)(112 grams)
½cuppeanut butter (creamy)(120 grams)
½cupbrown sugar (lightly packed)(90 grams)
½cuppowdered sugar (sifted)(60 grams)
1largeegg (room temperature)
*if using unsalted butter then add ¼ teaspoon salt.
1/2cuppowdered sugar (sifted)
24unwrapped chocolate kisses
Jam or filling of choice for thumbprint cookies
In a medium bowl whisk together the flour, baking soda and salt. Set aside.In a medium bowl or stand up mixer cream the butter, sugars and peanut butter until fluffy about 3 minutes, then add the egg and vanilla, beat to combine. Add the dry ingredients and beat on low speed until the dough is just combined. Do not over beat. Cover the bowl with plastic wrap and refrigerate for 1 hour.
Shape the dough into balls, a little smaller than golf ball size, roll them in sugar and place on 1-2 parchment paper lined cookie sheets 2 inches (4 cm) apart If you decide to make crinkle cookies or thumbprint cookies, then for crinkle cookies roll the balls first in granulated sugar than powdered sugar, this helps them to crinkle up perfectly. If making thumbprint cookies then roll the balls in sugar and with your thumb or wooden spoon make an indentation in the middle of the dough. Chill the cookies while the oven is pre-heating.
Pre-heat oven to 350F (180C).
Bake the cookies for approximately 12 minutes, remove from the oven if making Peanut Butter Blossoms, immediately place an unwrapped chocolate kiss in the middle of every cookie press down a bit with a little pressure, if making the thumbprint cookies, then immediately re-indent the cookies. Leave the cookies to cool on the cookie sheet for about 10 minutes. Then move them to a wire rack to cool completely. Once completely cool fill the thumbprint cookies with jam or your favourite filling. Enjoy!