Description
This Easy Peanut Butter Blossoms recipe features soft and chewy peanut butter cookies topped with classic Hershey's Kisses. Perfect for any occasion, these nostalgic treats combine creamy peanut butter with a sweet chocolate center for a delightful bite.
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 (about ½ cup)
- 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)
- 40 Hershey's Kisses (or a few more)
Instructions
- Preheat Oven and Prepare Sheets: Preheat your oven to 350°F (177°C). Line two cookie sheets with silicone baking mats or parchment paper to prevent sticking.
- Cream Butter and Sugars: In a large bowl, combine the softened butter and creamy peanut butter. Using a hand or stand mixer, mix until fully combined. Add light brown sugar and granulated sugar, and cream until the mixture is smooth and fluffy.
- Add Wet Ingredients: Mix in the egg, vanilla extract, and milk on medium speed until all ingredients are well incorporated.
- Incorporate Dry Ingredients: Add baking soda and salt to the mixture and stir. Slowly add the all-purpose flour and mix just until the dough comes together smoothly. Scrape down the sides of the bowl to ensure even mixing.
- Shape and Sugar Roll: Pour about ½ cup granulated sugar into a separate bowl. Scoop 1 tablespoon-sized balls of dough, roll each ball in the granulated sugar, and place them 2 inches apart on the prepared cookie sheets.
- Bake Cookies: Bake in the preheated oven for 13 minutes or until the edges are just golden brown and the tops are no longer glossy.
- Add Hershey's Kisses: Immediately after removing the cookies from the oven, gently press one Hershey's Kiss into the center of each cookie while still warm.
- Cool and Serve: Allow the cookies to cool on the baking sheets before transferring them to a wire rack or serving plate.
Notes
- Rolling the dough balls in sugar before baking gives the cookies a nice crackly texture and prevents sticking.
- Press the Hershey's Kiss into the cookie immediately after baking to ensure it adheres and doesn't crack.
- You can substitute creamy peanut butter with natural peanut butter, but the texture may be slightly different.
- For a festive twist, try using different flavored chocolate kisses or adding chopped peanuts to the dough.
- These cookies can be stored in an airtight container at room temperature for up to 5 days.
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
