Description
Peanut Butter Blossoms are classic, tender, and moist cookies featuring a soft peanut butter base topped with a delicious Hershey’s chocolate kiss. These cookies are sweet, easy to make, and perfect for holiday treats or any time you crave a nostalgic, peanut butter and chocolate combo.
Ingredients
Scale
Cookie Dough
- ¾ cup creamy peanut butter (188g)
- ½ cup unsalted butter, softened (113g)
- ½ cup granulated sugar (100g), plus more for rolling
- ½ cup packed light brown sugar (110g)
- ¼ teaspoon salt
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour (180g)
- ½ teaspoon baking soda
Topping
- 36 Hershey’s chocolate kisses, unwrapped
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and line cookie sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Ingredients: In a large mixing bowl or stand mixer fitted with the paddle attachment, combine the peanut butter, softened unsalted butter, granulated sugar, brown sugar, and salt. Beat on medium speed until the mixture is well combined and creamy.
- Add Egg and Vanilla: Add the egg and vanilla extract to the creamed mixture. Beat again until fully incorporated. Scrape down the sides of the bowl to ensure even mixing.
- Combine Dry Ingredients: Add the all-purpose flour and baking soda to the wet ingredients. Beat on low speed just until the flour is incorporated and the dough forms. Avoid overmixing to keep cookies tender.
- Form Dough Balls: Scoop the dough and roll into 1-inch balls. Optionally, roll each ball in granulated sugar for a sweet, sparkly coating.
- Arrange on Cookie Sheet: Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake in the preheated oven for 8 to 10 minutes, until the cookies appear puffy and cracked and the bottoms start to turn golden brown.
- Add Chocolate Kisses: Immediately upon removing the cookies from the oven, press one Hershey’s chocolate kiss into the center of each cookie. The cookies will crack, which is expected and part of the classic look.
- Cool and Set: Allow the cookies to cool completely on the baking sheet so the chocolate can set properly. Once cool, serve or store in an airtight container for up to 1 week.
Notes
- This recipe yields tender, moist, and perfectly sweet peanut butter blossoms.
- The iconic cracked look of the cookies is normal and makes the cookies more attractive.
- Rolling dough balls in extra granulated sugar adds a nice crunch and sparkle.
- Use room temperature egg to help ingredients combine more evenly.
- Store cookies in an airtight container at room temperature for up to one week.
Nutrition
- Serving Size: 1 cookie
- Calories: 121 kcal
- Sugar: 9 g
- Sodium: 62 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.1 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 13 mg
