Description
Peanut Butter Blossoms are classic, irresistible cookies that marry the flavors of peanut butter and chocolate in a perfect combination. These soft, chewy cookies with a chocolate kiss on top are a favorite for any occasion, especially during the holiday season.
Ingredients
Scale
Cookie Dough:
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar (plus extra for rolling)
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Topping:
- 36 Hershey’s Kisses, unwrapped
Instructions
- Preheat oven: Preheat the oven to 375°F (190°C).
- Mix wet ingredients: In a large bowl, cream together butter, peanut butter, granulated sugar, and brown sugar until smooth. Add the egg and vanilla, mixing well.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined.
- Form dough balls: Roll the dough into 1-inch balls, then coat each ball in granulated sugar. Place them 2 inches apart on a baking sheet.
- Bake: Bake for 8–10 minutes until the edges are lightly golden. Immediately press a Hershey’s Kiss into the center of each cookie while they are still warm.
- Cool: Let the cookies cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.
Notes
- For a softer texture, slightly underbake the cookies and allow them to finish setting on the baking sheet.
- You can freeze unbaked cookie dough balls and bake them directly from the freezer, adding 1–2 minutes to the baking time.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10 g
- Sodium: 85 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 10 mg
