Description
Peanut Butter Blossoms are classic, soft peanut butter cookies topped with a rich, melty Hershey’s kiss. These cookies boast a delicious combination of creamy peanut butter and buttery dough, rolled in sugar for a slight crunch, then baked to perfection and crowned with a signature chocolate kiss.
Ingredients
Cookie Dough
- ¾ cup creamy peanut butter (traditional, not the kind you have to stir)
- ½ cup unsalted butter (softened)
- ½ cup granulated sugar (plus extra for rolling)
- ½ cup light brown sugar (packed)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 ¼ cup all-purpose flour
Topping
- 27 Hershey’s kisses
Instructions
- Preheat and prepare: Preheat your oven to 350°F. Allow the butter and egg to come to room temperature for easier mixing. Line several baking sheets with parchment paper to prevent sticking and for easy cleanup.
- Chill the chocolate: Unwrap the Hershey’s kisses and place them in a small bowl. Put the bowl in the freezer to chill the chocolate so it won’t melt immediately upon being pressed into the hot cookies.
- Cream butter and peanut butter: Using a stand mixer or electric hand mixer, combine the softened butter and peanut butter. Beat them together on high until light and smooth, scraping down the sides with a rubber spatula to ensure even mixing.
- Add sugars: Add granulated sugar and brown sugar to the peanut butter mixture. Beat on high speed for 3-5 minutes until the mixture is light, fluffy, and well combined.
- Incorporate remaining ingredients: On low speed, add the egg, vanilla extract, salt, and baking powder. Scrape the bowl again. Then slowly add the flour while mixing on low, stopping immediately once the dough forms to avoid overmixing.
- Shape and roll cookies: Pour some granulated sugar into a small bowl for rolling. Use a 1 ½ tablespoon cookie scoop to portion out equal-sized dough balls. Roll each ball between your hands to tighten and smooth it, then roll the ball in the sugar to coat. Place evenly spaced (about 2 inches apart) on prepared baking sheets.
- Bake: Bake the cookies in the preheated oven for about 12 minutes, or until the centers are puffed and the edges look set but not browned.
- Add chocolate kisses: Remove the baking sheets from the oven. Immediately press one cold Hershey’s kiss into the center of each cookie. This will cause some cracking on the surface, which is normal.
- Final touch and cool: If there are large cracks, gently press the cookie edges back together. Allow the cookies to cool completely on the baking sheets so the kisses set firmly in place.
Notes
- Using softened butter and room temperature egg helps achieve a smooth cookie dough and even baking.
- Chilling Hershey’s kisses in the freezer prevents them from melting too quickly when pressed into hot cookies.
- Don’t overmix your dough once the flour is added to avoid tough cookies.
- Rolling dough balls in sugar gives the cookies a subtle crunch on the outside.
- Store cookies in an airtight container at room temperature for up to a week or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American