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Peanut Butter Blossoms

Peanut Butter Blossoms: Irresistibly Soft Cookie Delight

Peanut Butter Blossoms are a nostalgic and delightful cookie that combines creamy peanut butter with chocolate kisses, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 1 hour
Total Time 1 hour 25 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2 cups all-purpose flour Essential for structure; ensure proper measurement for the best texture.
  • 1 teaspoon baking soda This leavening agent helps create a light and fluffy cookie.
  • 1/2 teaspoon salt Balances the sweetness beautifully.
  • 1 cup creamy peanut butter The star flavor of these Peanut Butter Blossoms.
  • 1/2 cup unsalted butter Adds richness; room temperature for easy mixing.
  • 1/2 cup granulated sugar Sweetness and texture.
  • 1/2 cup light brown sugar Introduces moisture and depth; lightly packed.
  • 1 large egg Binds the mix and adds moisture; room temperature is best.
  • 2 tablespoons milk Provides moisture; any plant-based milk works well.
  • 1 teaspoon vanilla extract Enhances the overall flavor.
For the Topping
  • 11 oz Hershey kisses The perfect melty topping; try dark chocolate or flavored variations.

Equipment

  • Mixing bowl
  • electric mixer
  • Cookie scoop
  • Baking Sheets
  • Parchment paper
  • Refrigerator

Method
 

Directions
  1. In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt until well mixed.
  2. In a large mixing bowl, beat together 1 cup of creamy peanut butter, 1/2 cup of unsalted butter, 1/2 cup of granulated sugar, and 1/2 cup of light brown sugar until smooth.
  3. Add 1 large egg, 2 tablespoons of milk, and 1 teaspoon of vanilla extract to the creamy mixture, mixing until fully combined.
  4. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
  5. Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour.
  6. Preheat your oven to 375°F (190°C) and prepare baking sheets with parchment paper.
  7. Once chilled, roll the dough into 1-inch balls, roll in granulated sugar, and place on the baking sheets.
  8. Bake the cookies for 7-8 minutes until edges are set and tops look puffy. Press a Hershey Kiss into each cookie and return to the oven for an additional 2 minutes.
  9. Allow cookies to cool on baking sheets for 5-10 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 15gProtein: 2gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 10mgSodium: 80mgPotassium: 50mgSugar: 8gCalcium: 10mgIron: 1mg

Notes

Store in an airtight container at room temperature for up to 1 week. Chilling the dough is essential for shape and texture.

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