Peanut Butter Blossoms
These homemade peanut butter blossoms are soft, chewy, and topped with a sweet chocolate kiss—perfect for my holiday cookie trays or whenever I need a sweet treat!
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INGREDIENTS
- ¾ cup creamy peanut butter
- ½ cup unsalted butter, softened
- ½ cup granulated sugar plus , + ⅓ cup more for rolling
- ½ cup packed light brown sugar
- ¼ teaspoon salt
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- ½ teaspoon baking soda
- 36 Hershey’s dark chocolate kisses, unwrapped
INSTRUCTIONS
- Preheat your oven to 375°F and line your baking sheets with parchment paper.
- In a large bowl or a stand mixer with the paddle attachment, mix together peanut butter, butter, both sugars, and salt. Beat on medium speed until smooth and creamy. Add in the egg and vanilla extract, and mix until fully combined. Scrape the sides of the bowl.¾ cup creamy peanut butter, ½ cup unsalted butter, ½ cup granulated sugar plus, ¼ teaspoon salt, 1 large egg, 1 teaspoon vanilla extract, ½ cup packed light brown sugar
- Add the flour and baking soda, then beat on low speed just until the dough comes together.½ teaspoon baking soda, 1½ cups all-purpose flour
- Scoop the dough into 1-inch portions (about 1 tablespoon each) and roll them in extra sugar if you like. Arrange the dough balls on the prepared sheets, leaving about 2 inches of space between each one.½ cup granulated sugar plus
- Bake for 8 to 10 minutes, or until the cookies appear puffed and cracked with lightly browned bottoms. Press a chocolate kiss into the middle of each cookie right after baking (the cracks are normal!).36 Hershey’s dark chocolate kisses
- Allow the cookies to cool on the sheet until the chocolate hardens. Enjoy or store in an airtight container for up to a week.
NOTES
- To Store. Store your Peanut Butter cookies in an airtight container at room temperature for up to 3 days. If you prefer them chilled, keep them in the fridge for up to 2 weeks.
- To Freeze. Freeze for up to 2 months. Simply place the baked cookies in a freezer-safe container, separating layers with parchment paper to prevent sticking. You can also freeze the cookie dough balls before baking. Wrap them tightly in plastic wrap or foil, and store them in a freezer bag. When ready to bake, let the dough thaw or bake directly from frozen, adjusting the baking time as needed.
- To Make Ahead. You can prepare the dough ahead of time and store it in the fridge for up to 24 hours. For longer storage, freeze the dough balls and bake them directly from frozen, adding a couple of extra minutes to the baking time.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 118kcalCarbohydrates: 13gProtein: 2gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 12mgSodium: 61mgPotassium: 37mgFiber: 1gSugar: 9gVitamin A: 85IUCalcium: 19mgIron: 0.4mg
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