Description
Peanut Butter Blossoms are classic, tender, and moist cookies made with creamy peanut butter and topped with a Hershey’s chocolate kiss. These sweet treats are easy to make, perfect for holidays or any occasion, and feature a delightful combination of rich peanut butter flavor and melty chocolate in every bite.
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 Oven and Prepare Baking Sheets: Heat your oven to 375°F (190°C). Line cookie sheets with parchment paper to prevent sticking and ensure even baking.
- Cream the Butter and Sugars: In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, combine the creamy peanut butter, softened unsalted butter, granulated sugar, light brown sugar, and salt. Beat on medium speed until the mixture is well combined, creamy, and smooth.
- Add Egg and Vanilla: Add the egg and vanilla extract to the creamed mixture. Beat again until fully incorporated, scraping down the sides of the bowl as needed to ensure even mixing.
- Incorporate Dry Ingredients: Add the all-purpose flour and baking soda to the wet ingredients. Beat on low speed just until combined, being careful not to overmix the dough.
- Form and Sugar the Dough Balls: Scoop the dough and roll into 1-inch balls. Optionally, roll each ball in additional granulated sugar to add a slight crunch and sparkle to the exterior of the cookies. Place them 2 inches apart on the prepared baking sheets.
- Bake the Cookies: Bake the cookies in the preheated oven for 8 to 10 minutes, or until they look puffy and cracked and the bottoms are just starting to turn golden brown.
- Add Chocolate Kisses: Immediately after removing the cookies from the oven, press one unwrapped Hershey’s chocolate kiss into the center of each cookie. The cookies will crack around the chocolate, which is normal and adds to their characteristic look.
- Cool and Set: Allow the cookies to cool completely on the baking sheet. This cooling step lets the chocolate set firmly in place. Once cooled, serve or store in an airtight container for up to one week.
Notes
- This recipe yields tender, moist, and sweet peanut butter blossoms that look as beautiful as they taste.
- The cracking of the cookies around the chocolate kiss is a signature look and expected for this classic cookie.
- Ensure the butter is softened but not melted to achieve the best dough texture.
- Using parchment paper helps prevent cookies from sticking and makes cleanup easier.
- Store baked cookies in an airtight container at room temperature to keep them fresh 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
