Description
These Peanut Butter Blossom Cookies are a nostalgic favorite, featuring a soft and chewy peanut butter base rolled in sparkling sugar. Crowned with a classic milk chocolate kiss, they offer the perfect balance of salty and sweet in every festive bite.
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar, plus extra for rolling
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 1/2 cups (180g) all-purpose flour
- 1 teaspoon baking soda
- 36 Hershey’s Kisses, unwrapped
Instructions
- Preheat your oven to 375°F and line your baking sheets with parchment paper.
- In a large bowl or stand mixer, beat the peanut butter, softened butter, 1/2 cup granulated sugar, brown sugar, and salt on medium speed until the mixture is fluffy and well-combined.
- Add the egg and vanilla extract to the butter mixture and beat again until the dough is fully incorporated and creamy.
- Turn the mixer to low speed and gradually add the flour and baking soda, beating just until the flour streaks disappear.
- Scoop the dough and roll it into 1-inch balls, then roll each ball generously in the extra granulated sugar until fully coated.
- Place the balls 2 inches apart on the prepared baking sheets and bake for 8 to 10 minutes until they look puffy and slightly cracked.
- Remove from the oven and immediately press a chocolate kiss into the center of each cookie, then let them cool completely on the pan so the chocolate sets.
Notes
To ensure the best texture, avoid using natural oil-separated peanut butters as they can cause the cookies to spread too thin. For the cleanest look, let the cookies cool in a cool area or the refrigerator so the chocolate kiss firms up quickly without losing its signature shape.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Baking
- Cuisine: American