Peanut Butter Blossoms
Classic soft peanut butter cookies rolled in sugar and topped with a Hershey’s Kiss. Festive, nostalgic, and perfect for holiday trays, cookie swaps, or anytime you want a peanut butter and chocolate treat.
Ingredients
- 1 3/4 cups all-purpose flour 210 g, spooned and leveled
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt such as fine sea salt
- 1/2 cup unsalted butter 113 g, softened to room temperature
- 1/2 cup creamy peanut butter about 120 g; not natural “stir” style; use Skippy, Jif, or similar
- 1/2 cup granulated sugar 100 g
- 1/2 cup light brown sugar 110 g, packed
- 1 large egg at room temperature
- 2 teaspoons pure vanilla extract
- 2 tablespoons milk whole or 2% for best moisture
- 1/3 cup granulated sugar for rolling; amount is approximate
- 36-40 Hershey’s Kisses unwrapped; classic milk chocolate or desired flavor
Instructions
- Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats to promote even baking and prevent sticking.
- 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, beat the softened butter, peanut butter, granulated sugar, and brown sugar with a hand mixer or stand mixer on medium speed for 2–3 minutes, until light, pale, and fluffy.1/2 cup unsalted butter, 1/2 cup creamy peanut butter, 1/2 cup granulated sugar, 1/2 cup light brown sugar
- Beat in the egg and vanilla until fully combined, scraping down the bowl as needed. Add the milk and mix again until the mixture looks smooth and creamy.1 large egg, 2 teaspoons pure vanilla extract, 2 tablespoons milk
- Add the flour mixture in two additions, mixing on low speed just until no dry streaks of flour remain. Do not overmix once the flour is added.1 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon fine salt
- Let the dough rest at room temperature for 5–10 minutes so the flour can hydrate and the dough firms slightly. Meanwhile, pour the extra granulated sugar for rolling into a small bowl and unwrap the Hershey’s Kisses.1/3 cup granulated sugar, 36-40 Hershey’s Kisses
- Scoop the dough into 1-inch balls, about 1 tablespoon each. Roll each portion between your palms until smooth, then roll in the bowl of sugar to coat. Place on the prepared baking sheets, spacing about 2 inches apart.1/3 cup granulated sugar
- Bake for 8–10 minutes, or until the cookies are puffed, lightly cracked on top, and just starting to firm around the edges while still soft in the centers.
- Remove the cookies from the oven and immediately press one Hershey’s Kiss into the center of each hot cookie. The edges will crack slightly, creating the classic blossom look.36-40 Hershey’s Kisses
- Let the cookies cool on the baking sheet for 5–10 minutes, then transfer carefully to a wire rack to cool completely so the chocolate can firm up. If your kitchen is warm, chill the cooled trays in the refrigerator for about 10 minutes to help the chocolate set.
Notes
For very soft cookies, bake closer to 8 minutes; for a slightly firmer cookie-jar texture, bake up to 10 minutes. Rolling the dough in sugar helps both with appearance and structure. If your kitchen is warm, chill shaped, sugar-rolled dough balls for 10–15 minutes before baking to prevent excessive spreading. You can add an extra tablespoon of peanut butter for a stronger peanut flavor, but adding more than that may affect the structure. Store cooled cookies in an airtight container at room temperature for 4–5 days, or freeze baked cookies or dough balls for up to 2 months. To bake from frozen dough, let sit 10 minutes, roll in sugar, and add 1–2 minutes to the bake time.
Nutrition
Calories: 120kcal
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