Peanut Butter Blossoms
These Peanut Butter Blossoms are soft peanut butter cookies topped with a chocolate kiss, making them a festive, easy dessert perfect for holiday baking and Christmas cookie exchanges.
Ingredients
- 1/2 cup unsalted butter softened
- 1/2 cup creamy peanut butter like Jif or Skippy
- 1/2 cup granulated sugar plus extra for rolling
- 1/2 cup packed brown sugar
- 1 large egg room temperature
- 1 3/4 cups all-purpose flour swap with 1:1 gluten-free blend
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 24 Hershey’s kisses unwrapped
Instructions
- Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats.
- In a large bowl, beat the butter, peanut butter, and both sugars until light and fluffy, about 2 minutes.
- Crack in the egg and mix until just combined, scraping down the sides as needed.
- Whisk together flour, baking soda, and salt; gradually stir into the wet mixture until a soft dough forms.
- Scoop 1-tablespoon balls of dough, roll in extra sugar, and arrange 2 inches apart on the prepared sheets.
- Bake for 8–10 minutes until edges are set. Immediately press a Hershey’s kiss into each cookie center.
- Let cookies rest on the sheet 2 minutes, then transfer to a wire rack to cool fully before serving.
Notes
Dough can be chilled up to 2 days; baked cookies freeze well up to 3 months.
Nutrition
Calories: 120kcal
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