Peanut Butter Blossom Cookies

Peanut butter blossom cookies are a classic holiday treat. They are soft, chewy, bursting with rich peanut butter flavor and crowned with a chocolate kiss. These timeless cookies are not only perfect for the holidays, but great to enjoy year-round!

Course Baked goodies

Cuisine American

Keyword Peanut butter blossoms

Prep Time 20

Cook Time 8

Chilling time for the dough 30

Total Time 58

Servings cookies

Calories 124kcal

Author Freda Dias

Ingredients

1 and 1/2 cups all-purpose flour 210 grams
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter softened, 113 grams
3/4 cup peanut butter 188 grams
1/2 cup packed light brown sugar 110 grams
1/2 cup granulated or caster sugar 100 grams, plus 1/4 cup more for rolling
1 large egg
1 tablespoon milk
1 teaspoon vanilla extract
40 unwrapped Hershey's kisses

Instructions

In a medium mixing bowl, whisk all-purpose flour, baking soda, and salt.
In a large bowl, beat softened unsalted butter, peanut butter, castor or granulated cane sugar, and light brown sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed to ensure the butter and sugar is evenly combined.
Next, add the egg, milk, and vanilla extract, and beat until just incorporated.
Add the dry ingredients in two batches, and beat on low speed just until the dough comes together. Use a spatula to fold in any leftover flour streaks to avoid overworking the dough. Cover the bowl and chill for 30 minutes.
Preheat the oven to 375°F (190°C). Line baking trays with parchment paper.
Place about 1/4 cup of granulated sugar in a shallow bowl. Shape the cookie dough into 1-inch balls (use a tablespoon or cookie scoop for uniform-sized cookies), then roll each ball in sugar to coat completely.
Place on the prepared baking tray 2 inches apart. Bake at 375°F for 8 to 10 minutes or until the centers are just set and edges turn a light golden. I baked for exactly 8 minutes.
Immediately press a Hershey's kiss gently into the center of each cookie. A little cracking is absolutely fine! Pressing too hard can cause the cookies to crack too much or spread too much.
Allow cookies to set on the baking tray for 5 minutes. Transfer to a cooling rack and allow to cool down completely!

Notes

Measuring cups used, 1 cup = 250 ml, 1 teaspoon = 5 ml

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Nutrition Disclaimer: The nutrition info listed are approximate values that are calculated using an online nutrition calculator. If you rely on them for your diet, please use your preferred nutrition calculator.

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