Print

Peanut Butter Blossoms Recipe

Print Recipe

★★★★★

4.7 from 143 reviews

Peanut Butter Blossoms are classic soft peanut butter cookies rolled in sugar and topped with a signature Hershey’s Kiss in the center. These festive and nostalgic treats combine a tender, buttery peanut butter cookie dough with a perfect sweet chocolate finish, making them ideal for holiday celebrations and everyday snacking.

Ingredients

Scale

Dry Ingredients

  • 1 ½ cups all-purpose flour (spooned and leveled)
  • ¾ teaspoon baking soda
  • ½ teaspoon salt

Wet Ingredients

  • ½ cup unsalted butter, room temperature
  • ⅔ cup creamy peanut butter
  • ¼ cup granulated sugar
  • ½ cup packed light brown sugar
  • 1 egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk

Topping

  • 30 to 36 Hershey’s Kisses
  • ½ cup granulated sugar (for rolling)

Instructions

  1. Whisk dry ingredients: In a medium bowl, thoroughly combine the all-purpose flour, baking soda, and salt. Set this mixture aside.
  2. Cream butter and peanut butter: Using a hand mixer or stand mixer, beat the softened unsalted butter and creamy peanut butter together until the mixture is smooth and creamy, about 1 to 2 minutes.
  3. Add sugars: Add the light brown sugar and ¼ cup granulated sugar to the creamed mixture. Beat on medium speed until smooth and fluffy, scraping down the bowl as necessary.
  4. Incorporate egg, vanilla, and milk: Beat in the egg on high speed until fully combined. Then add the vanilla extract and milk, mixing until just incorporated.
  5. Add dry ingredients: Gradually add the flour mixture to the wet ingredients, mixing on low speed just until combined. Avoid overmixing to keep the cookies tender.
  6. Chill the dough: Cover the cookie dough and refrigerate for 1 hour. If chilling longer, allow the dough to soften at room temperature for about 15 minutes before scooping.
  7. Preheat oven and prepare baking sheets: Preheat your oven to 350°F (175°C). Line two large baking sheets with silicone baking mats or parchment paper. Place the remaining ½ cup granulated sugar in a small bowl for rolling.
  8. Scoop and roll dough: Using a small cookie scoop or spoon, portion about 1 tablespoon of dough. Roll each portion into a ball and roll it in the granulated sugar until coated. Arrange the balls on the prepared baking sheets about 2 inches apart.
  9. Bake the cookies: Bake for 8 to 10 minutes, or until the tops of the cookies crack but do not brown. Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes.
  10. Press Hershey’s Kisses: Gently press one Hershey’s Kiss into the center of each cookie immediately after removing from the oven. Allow the cookies to cool on the baking sheet for an additional 5 to 10 minutes to set before transferring to a wire rack to cool completely.

Notes

  • Chilling the dough is important to prevent the cookies from spreading too much while baking.
  • Using room temperature ingredients helps achieve better mixing and consistency.
  • If you don’t have Hershey’s Kisses, you can substitute with any small chocolate candy or chocolate chips pressed in after baking.
  • For even cooking, do not overcrowd the baking sheets; leave enough space between cookies.
  • Store cookies in an airtight container at room temperature for up to one week or freeze for longer storage.

Keywords: Peanut Butter Blossoms, peanut butter cookies, Hershey's Kisses cookies, holiday cookies, soft peanut butter cookies

Find it online: https://tastybella.com/peanut-butter-blossoms-recipe/