Description
This Easy Peanut Butter Blossoms recipe features soft and chewy classic peanut butter cookies topped with a chocolate Hershey's Kiss. Perfect for a nostalgic treat that blends the rich flavor of peanut butter with the sweetness of chocolate.
Ingredients
Scale
Cookies
- ½ cup unsalted butter, softened (113 g)
- ¾ cup creamy peanut butter (213 g)
- ¾ cup light brown sugar, packed (138 g)
- ¼ cup granulated sugar (50 g), plus additional for rolling
- 1 teaspoon vanilla extract (5 ml)
- 1 large egg
- 1 tablespoon milk (15 ml)
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ¾ cup all-purpose flour (248 g)
Topping
- 40 Hershey's Kisses (or a few more)
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F. Line two cookie sheets with silicone baking mats or parchment paper to prevent sticking and ensure even baking.
- Cream Butters and Sugars: In a large bowl, place the softened butter and creamy peanut butter. Using a hand mixer or stand mixer, blend until combined. Add the light brown sugar and granulated sugar, then beat until the mixture is smooth and creamy.
- Add Wet Ingredients: Mix in the large egg, vanilla extract, and milk on medium speed until fully combined, creating a smooth batter.
- Add Dry Ingredients: Stir in the baking soda and salt. Slowly add the all-purpose flour, mixing just until the dough is smooth and comes together. Scrape the sides of the bowl to ensure even mixing.
- Prepare Dough Balls: Fill a bowl with about ½ cup of granulated sugar for rolling the dough balls. Scoop tablespoon-sized portions of dough, roll each ball in the granulated sugar, and place them 2 inches apart on the prepared cookie sheets.
- Unwrap Kisses and Bake: While baking, unwrap the Hershey’s Kisses. Bake the cookies for 13 minutes or until the edges are just golden brown and the tops are no longer glossy.
- Add Chocolate Kiss: Immediately after removing the cookies from the oven, press a Hershey's Kiss into the center of each cookie so it adheres.
- Cool and Serve: Allow the cookies to cool on the baking sheets before transferring them to a wire rack or serving plate.
Notes
- These cookies are best enjoyed once fully cooled to allow the chocolate kisses to set properly.
- You can substitute creamy peanut butter with natural peanut butter for a more intense flavor, but the texture may vary slightly.
- If you prefer a crunchier cookie, bake 1-2 minutes longer, but watch closely to avoid overbrowning.
- Use parchment paper or silicone baking mats to prevent cookies from sticking and ensure easier cleanup.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 152 kcal
- Sugar: 9 g
- Sodium: 122 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 17 mg
