Description
This Easy Peanut Butter Blossoms recipe features soft and chewy peanut butter cookies topped with a classic Hershey's Kiss. Perfectly sweet and buttery with a delightful crunch of granulated sugar coating, these cookies are a nostalgic treat ideal for any occasion.
Ingredients
Scale
Cookie Dough
- ½ cup unsalted butter, softened (113 g)
- ¾ cup creamy peanut butter (213 g)
- ¾ cup light brown sugar, packed (138 g)
- ¼ cup granulated sugar (50 g), plus more for rolling
- 1 teaspoon vanilla extract (5 ml)
- 1 large egg
- 1 tablespoon milk (15 ml)
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ¾ cup all-purpose flour (248 g)
Topping
- 40 Hershey’s Kisses (or a few more)
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F. Line two cookie sheets with silicone baking mats or parchment paper for easy cookie removal and cleanup.
- Cream Butters and Sugars: In a large bowl, combine the softened unsalted butter and creamy peanut butter. Using a hand or stand mixer, mix until smooth. Add the light brown sugar and granulated sugar, then cream the mixture together until light and fluffy.
- Add Wet Ingredients: Mix in the large egg, vanilla extract, and milk on medium speed until fully incorporated and creamy.
- Add Dry Ingredients: Sprinkle in the baking soda and salt, mixing briefly. Gradually add the all-purpose flour, mixing just until the dough is smooth and comes together. Scrape the sides of the bowl to ensure even mixing.
- Roll Dough Balls: Pour about ½ cup of granulated sugar into a bowl. Scoop 1 tablespoon sized portions of dough and roll each into a ball, then roll them in the granulated sugar to coat.
- Arrange for Baking: Place the sugar-coated dough balls 2 inches apart on the prepared cookie sheets. Meanwhile, unwrap the Hershey’s Kisses so they are ready to press into the cookies.
- Bake Cookies: Bake in the preheated oven for 13 minutes, or until the edges are just golden brown and the tops lose their glossy shine.
- Add Chocolate Kisses: Immediately upon removing the cookies from the oven, press one Hershey’s Kiss gently into the center of each cookie while they are still warm.
- Cool and Serve: Allow the cookies to cool completely on the baking sheets before transferring them to a wire rack or serving.
Notes
- For softer cookies, do not overbake; check as soon as edges turn golden.
- You can substitute crunchy peanut butter for a textural variation.
- Rolling dough balls in sugar before baking adds a lovely crunch and sparkle.
- Cookies freeze well; store in an airtight container for up to 2 weeks or freeze for longer storage.
- Ensure Hershey’s Kisses are added immediately after baking to avoid cracking cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 152 kcal
- Sugar: 9 g
- Sodium: 122 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 17 mg
