Description
Peanut Butter Blossoms are classic cookies featuring a tender, moist peanut butter base topped with a signature Hershey’s chocolate kiss. These delightful treats combine the creamy richness of peanut butter with a sweet, slightly crunchy sugar coating and a smooth chocolate center, perfect for any occasion.
Ingredients
Scale
Cookie Dough
- ¾ cup creamy peanut butter (188g)
- ½ cup unsalted butter, softened (113g)
- ½ cup granulated sugar (plus more for rolling) (100g)
- 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: Preheat the oven to 375°F (190°C). Line cookie sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Cream Ingredients: In a large mixing bowl or the bowl of a stand mixer equipped with a 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 smooth and well combined.
- Add Egg and Vanilla: Add the egg and vanilla extract to the mixture. Continue beating until fully incorporated, scraping down the sides of the bowl to ensure an even mix.
- Add Dry Ingredients: Gradually add the all-purpose flour and baking soda to the wet mixture. Beat on low speed just until combined, being careful not to overmix to maintain a tender cookie texture.
- Form Cookie Balls: Scoop the dough and roll into 1-inch balls. If desired, roll each ball in additional granulated sugar for a sweet, crunchy coating. Place the cookie balls 2 inches apart on the prepared baking sheet to allow room for spreading.
- Bake Cookies: Bake the cookies for 8 to 10 minutes, or until they are puffy and cracked, and the bottoms begin to turn a light 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 slightly, which is normal and part of their charm.
- Cool and Set: Allow the cookies to cool completely on the pan so the chocolate can set. Once cooled, serve immediately or store in an airtight container for up to one week to maintain freshness.
Notes
- For best results, use room temperature ingredients to ensure even mixing and a consistent texture.
- Rolling the dough balls in granulated sugar before baking adds a nice texture and sweetness to the cookie exterior.
- Press the chocolate kisses in immediately after baking while the cookies are still warm to allow them to slightly melt and adhere without breaking.
- Store cookies in an airtight container at room temperature to keep them fresh and chewy.
- This recipe yields 36 cookies, making it perfect for sharing during holidays or special occasions.
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
