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Perfect Peanut Butter Blossoms

Close-up of delicious peanut butter blossoms cookies with chocolate kisses on top, arranged on a white plate.
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Bake classic peanut butter cookies topped with a Hershey’s Kiss. These soft, chewy cookies are a holiday favorite.

Ingredients

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  • 1 cup peanut butter
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 24 Hershey’s Kisses, unwrapped
  • 2 tablespoons granulated sugar, for rolling

Instructions

  1. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the peanut butter and softened butter until smooth.
  3. Add the granulated sugar and brown sugar to the bowl and beat until well combined.
  4. Beat in the egg and vanilla extract until incorporated.
  5. In a separate medium bowl, whisk together the flour, baking soda, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  7. Shape the dough into 1-inch balls.
  8. Roll each dough ball in the 2 tablespoons of granulated sugar set aside.
  9. Place the sugar-coated balls about 2 inches apart on the prepared baking sheets.
  10. Bake for 9 to 11 minutes, or until the edges are lightly golden brown.
  11. Immediately after removing from the oven, gently press one Hershey’s Kiss into the center of each cookie. The residual heat will soften the chocolate.
  12. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For best results, use creamy peanut butter.
  • You can freeze the Hershey’s Kisses for about 15 minutes before pressing them into the cookies to help them retain their shape.
  • These cookies are best enjoyed within a few days of baking.

Nutrition

Find it online: https://blissbatter.com/peanut-butter-blossoms/