Peanut Butter Blossoms | Anthony Ciccarello

Ingredients

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 4 ounces (1 stick) butter, at room temperature
• ½ cup smooth peanut butter (or other creamy nut butter)
• ½ cup granulated sugar, plus more for rolling
• ½ cup light brown sugar
• 1 large egg
• 1 tablespoon milk, half-and-half, oat milk or nut milk
• 1 teaspoon vanilla extract
• Nonstick spray or vegetable oil for cookie sheet (optional)
• 35-50 dark chocolate peanut butter cup (or Hershey’s Kisses, foil removed)