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–+ servings
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Peanut Butter Blossoms

Chewy, yet fluffy peanut butter cookies are baked and then topped with a milk chocolate Hershey Kiss. The perfect cookie for any occasion!
Prep Time15 minutes
Cook Time10 minutes
Total Time1 hour 25 minutes
Servings: 30 cookies

Ingredients

For the dough:

  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 stick butter unsalted, softened
  • 1/4 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 3/4 cup peanut butter creamy

For the topping:

  • 1/2 cup granulated sugar
  • 30 Hershey Kisses unwrapped

Instructions

  • Add flour, salt, and baking soda together in a medium bowl. Whisk together until combined. Set aside.
  • Add butter to the bowl of a stand mixer. Beat on medium until light and fluffy - about 1 minute. Add sugars and continue to beat on medium for 2 more minutes. Add egg and beat until combined. Add peanut butter and vanilla and beat on medium until completely combined.
  • Add flour mixture to wet ingredients and mix just until dough forms. Using a small cookie scoop, scoop 1 tablespoon-sized balls and place on a parchment-lined baking sheet. Refrigerate dough for 30-60 minutes to firm it up before baking.
  • Once dough had chilled, preheat oven to 350 degrees. Remove balls from fridge and roll into smooth balls and then roll in granulated sugar. Place dough balls about 2 inches apart on two baking sheets lined with parchment paper.
  • Bake for 10 minutes, or until cookies begin to slightly crack on top. Remove from oven and let cool for 3 minutes. Place Kiss in the center of each cookie and gently push halfway through. Place in fridge to cool the cookies and keep the chocolate from melting. Once cooled, remove from fridge and enjoy! Store cookies at room temperature for up to 3 days.

Notes

Recipe adapted from Sally's Baking Addiction