Peanut Butter Blossoms
Peanut Butter Blossom Cookies are a classic holiday favorite with soft, chewy peanut butter cookies rolled in sugar and topped with a rich chocolate kiss. Easy to make with pantry staples, these crowd-pleasers are perfect for sharing or indulging.
Ingredients
- ¾ cup creamy peanut butter
- ½ cup unsalted butter, softened
- ½ cup granulated sugar plus ⅓ cup more for rolling
- ½ cup packed light brown sugar
- ¼ teaspoon salt
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- ½ teaspoon baking soda
- 36 Hershey’s dark chocolate kisses, unwrapped
Instructions
- Preheat your oven to 375°F and line your baking sheets with parchment paper.
- In a large bowl or stand mixer with the paddle attachment, combine peanut butter, butter, both sugars, and salt. Beat on medium speed until smooth and creamy. Add the egg and vanilla extract, mixing until fully incorporated. Scrape the sides of the bowl as needed.¾ cup creamy peanut butter, ½ cup unsalted butter, ½ cup granulated sugar plus ⅓ cup more for rolling, ½ cup packed light brown sugar, ¼ teaspoon salt, 1 large egg, 1 teaspoon vanilla extract
- Add the flour and baking soda, then beat on low speed until the dough comes together. Scoop the dough into 1-inch portions (about 1 tablespoon each) and roll them in extra sugar if desired. Place the dough balls on the prepared sheets, spacing them about 2 inches apart.1½ cups all-purpose flour, ½ teaspoon baking soda
- Bake for 8 to 10 minutes, or until the cookies are puffed, cracked, and lightly browned on the bottom. Press a chocolate kiss into the center of each cookie immediately after baking (the cracks are perfectly normal!).36 Hershey’s dark chocolate kisses
- Let the cookies cool on the baking sheet until the chocolate hardens. Enjoy or store in an airtight container for up to a week.
Notes
- To Store: Keep your Peanut Butter cookies in an airtight container at room temperature for up to 3 days. For a chilled option, store them in the fridge for up to 2 weeks.
- To Freeze: Freeze the cookies for up to 2 months. Place the baked cookies in a freezer-safe container, separating layers with parchment paper to prevent sticking. You can also freeze the cookie dough balls before baking. Wrap them tightly in plastic wrap or foil and store them in a freezer bag. When ready to bake, let the dough thaw or bake directly from frozen, adjusting the baking time as needed.
- To Make Ahead: Prepare the dough in advance and store it in the fridge for up to 24 hours. For longer storage, freeze the dough balls and bake directly from frozen, adding a few extra minutes to the baking time.
Nutrition
Calories: 121kcalCarbohydrates: 14gProtein: 2gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 12mgSodium: 61mgPotassium: 43mgFiber: 1gSugar: 9gVitamin A: 85IUCalcium: 17mgIron: 0.4mg
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