Description
This Easy Peanut Butter Blossoms recipe features soft and chewy peanut butter cookies topped with a classic Hershey's Kiss. Perfect for any occasion, these cookies combine creamy peanut butter and rich chocolate for a nostalgic treat that's simple to make.
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 extra 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, unwrapped
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line two cookie sheets with silicone baking mats or parchment paper to prevent sticking.
- Mix Butter and Peanut Butter: In a large bowl, combine the softened unsalted butter and creamy peanut butter. Use a hand mixer or stand mixer to blend until smooth and combined.
- Add Sugars: Add the light brown sugar and granulated sugar to the butter mixture. Cream together until the mixture is smooth and fluffy.
- Add Wet Ingredients: Mix in the egg, vanilla extract, and milk on medium speed until fully combined.
- Combine Dry Ingredients: Add baking soda and salt to the mixture. Slowly incorporate the all-purpose flour, mixing gently just until the dough comes together. Scrape the bowl sides to ensure even mixing.
- Prepare for Baking: Pour about ½ cup granulated sugar into a separate bowl. Scoop 1 tablespoon-sized dough balls, roll each in the sugar until coated, 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 lightly golden and the tops are no longer glossy.
- Add Hershey's Kisses: Immediately after removing the cookies from the oven, press an unwrapped Hershey's Kiss into the center of each cookie. Allow the cookies to cool completely on the sheets before transferring.
Notes
- For softer cookies, do not overbake; pull them out as soon as edges turn golden.
- Rolling the dough balls in granulated sugar gives them a slight crunch and pretty sparkle.
- You can substitute peanut butter with almond butter for a different flavor.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Ensure Hershey's Kisses are added immediately after baking to soften without melting completely.
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
