Peanut Butter Blossoms
Classic soft, slightly chewy peanut butter cookies rolled in sugar and topped with melty Hershey’s Kisses. Perfect for holiday trays, cookie exchanges, or anytime you crave the nostalgic peanut butter + chocolate combo.
Ingredients
- 1 3/4 cups all-purpose flour about 210 g; regular unbleached
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt reduce to a pinch if using salted butter
- 1/2 cup unsalted butter 1 stick / 113 g, softened to room temperature
- 1/2 cup creamy peanut butter standard shelf‑stable (e.g., Jif or Skippy)
- 1/2 cup granulated sugar for the dough
- 1/2 cup light brown sugar about 105 g, packed; dark brown sugar also works
- 1 large egg at room temperature
- 2 tablespoons milk any dairy milk; whole or 2%
- 1 teaspoon pure vanilla extract
- 1/4-1/3 cup granulated sugar for rolling cookie dough balls
- 40 Hershey’s Kisses unwrapped; you’ll get about 36–40 cookies, so have a few extra
Instructions
- Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats. Let the butter and egg sit out until they reach room temperature so the dough mixes evenly.
- In a medium bowl, whisk together the flour, baking soda, and salt until well combined. Set aside.1 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon fine salt
- In a large mixing bowl or stand mixer fitted with the paddle attachment, beat the softened butter, peanut butter, granulated sugar, and brown sugar on medium speed for 2–3 minutes, until light, fluffy, and slightly paler in color. Scrape down the sides of the bowl as needed.1/2 cup unsalted butter, 1/2 cup creamy peanut butter, 1/2 cup granulated sugar, 1/2 cup light brown sugar
- Add the egg, milk, and vanilla to the creamed mixture. Beat on medium speed until smooth and fully combined, about 30–45 seconds. If the mixture looks slightly curdled at first, keep mixing until it smooths out.1 large egg, 2 tablespoons milk, 1 teaspoon pure vanilla extract
- With the mixer on low speed, gradually add the flour mixture to the wet ingredients. Mix just until no dry streaks of flour remain. Finish the last few stirs by hand with a spatula to avoid overmixing. The dough should be soft but not sticky. If it is very sticky, chill it in the refrigerator for 15–20 minutes before shaping.1 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon fine salt
- Pour the rolling sugar into a shallow bowl. Using a small cookie scoop or a tablespoon, portion the dough into 1‑inch balls (about 1 tablespoon each). Roll each portion between your palms to form a smooth ball, then roll it in the sugar to coat evenly. Place the sugared dough balls on the prepared baking sheets, spacing them about 2 inches apart.1/4-1/3 cup granulated sugar
- Bake one sheet at a time on the center oven rack for 8–10 minutes, until the cookies are puffed, lightly golden on the bottom, and crackled on top. The centers should still look slightly soft; they will firm up as they cool. Avoid overbaking to keep the cookies soft.
- As soon as the cookies come out of the oven, immediately press one unwrapped Hershey’s Kiss into the center of each hot cookie. The edges will crack a bit more, creating the classic blossom look. Work fairly quickly so all cookies get their chocolate while still warm.40 Hershey’s Kisses
- Let the cookies cool on the baking sheet for about 5 minutes, then carefully transfer them to a wire rack to cool completely. The Kisses will look shiny and soft at first and will firm up as the cookies cool. If your kitchen is warm, you can place the trays in the refrigerator for 10–15 minutes to help the chocolate set.
Notes
Yield: about 36–40 cookies. For best texture, avoid overbaking and measure flour carefully (spoon into the cup and level, or use a scale). Standard creamy peanut butter gives the most reliable results; if using natural peanut butter, stir well, add about 1 extra tablespoon of flour, and chill the dough before baking. Store cooled cookies in an airtight container at room temperature for 4–5 days; add a small piece of bread or apple slice to help keep them soft. To freeze baked cookies, freeze in a single layer until solid, then transfer to a freezer-safe container with parchment between layers; freeze up to 2 months. To freeze dough, roll into sugar-coated balls, freeze on a tray, then store in a freezer bag. Bake from frozen at 375°F, adding 1–2 minutes to the bake time.
Nutrition
Calories: 120kcal
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