Description
These Best-Ever Peanut Butter Blossoms are classic soft peanut butter cookies topped with a melty Hershey’s kiss in the center. The cookies combine a rich peanut butter flavor with the delightful texture of a sugar-coated exterior and a soft, chewy interior. Perfect for holiday baking or anytime you crave a nostalgic, sweet treat.
Ingredients
Dry Ingredients
- 1½ cups all-purpose flour, spooned into measuring cup and leveled-off
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 stick (½ cup) unsalted butter, softened
- 1 cup creamy peanut butter, at room temperature (Skippy Natural No Need To Stir recommended)
- ¾ cup packed dark brown sugar
- ¼ cup granulated sugar, plus more for rolling the cookies
- 1 teaspoon vanilla extract
- 1 large egg
Other
- 36 Hershey’s kisses
Instructions
- Combine dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for later use.
- Mix wet ingredients and sugars: Using an electric mixer fitted with the paddle attachment or beaters, beat the softened butter, creamy peanut butter, dark brown sugar, granulated sugar, and vanilla extract on medium speed until everything is well combined and creamy, about 1 minute. Scrape down the sides of the bowl with a rubber spatula.
- Add egg and mix: Add the egg to the mixture and continue to beat until fully incorporated, about 20 seconds. Then add the dry flour mixture and mix on low speed just until combined, ensuring not to overmix. Scrape the sides of the bowl as needed.
- Chill the dough: Refrigerate the dough for about 1 hour or until firm enough to handle and roll into balls.
- Preheat oven and prepare baking sheet: Preheat the oven to 350°F (175°C) and position a rack in the middle of the oven. Line a baking sheet with parchment paper. Place about ½ cup granulated sugar in a small bowl for rolling the cookie dough balls.
- Form and bake cookies: Roll the chilled dough into tablespoon-sized balls, then roll each ball in the granulated sugar to coat. Place the sugar-coated dough balls about 2 inches apart on the prepared baking sheet. Bake for 8 to 9 minutes, or until the cookies are puffed but not yet browned.
- Add Hershey’s kisses: Remove the baking sheet from the oven and immediately press one Hershey’s kiss into the center of each cookie. The dough will crack slightly around the edges of the chocolate. Return the baking sheet to the oven and bake for an additional 2 minutes, or until the cookies are golden and the chocolate is glossy.
- Cool the cookies: Allow the cookies to cool on the baking sheet for a few minutes to set, then transfer them to a wire rack to cool completely. Repeat the process with remaining dough, keeping unused dough refrigerated between batches.
- Storage: Store the cooled cookies in a single layer inside an airtight container for up to 3 days.
- Make-ahead tip: The dough can be prepared and refrigerated up to one day before baking.
- Freezer-friendly instructions: To freeze, roll the dough into balls and coat with granulated sugar, then place on a baking sheet and freeze for 1 hour. Transfer frozen dough balls to a sealable bag, pressing out excess air. Bake from frozen adding 1 to 2 minutes extra baking time as needed.
Notes
- The dough should be chilled until firm to make rolling easier and to maintain the shape during baking.
- Using creamy peanut butter ensures smooth texture for the cookies.
- Roll the dough balls generously in granulated sugar to give the cookies a satisfying crunchy exterior.
- Press the Hershey’s kiss into the hot cookies carefully; the cookies will crack slightly but this is normal.
- Store cookies in a single layer to prevent sticking and preserve texture.
- Freezing the dough is a convenient option for making fresh cookies on demand.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
