Description
These classic Peanut Butter Blossoms are soft, chewy peanut butter cookies topped with a signature Hershey's Kiss chocolate. Perfectly sweetened with brown and granulated sugars, and enhanced with vanilla and a touch of milk, these festive cookies are ideal for holiday gatherings and cookie exchanges.
Ingredients
Dry Ingredients
- 1½ cups all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- ½ teaspoon sea salt
Wet Ingredients
- ½ cup unsalted butter, at room temperature
- ½ cup packed light brown sugar
- ¼ cup granulated sugar
- ¾ cup creamy peanut butter
- 1 large egg
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Topping
- ½ cup granulated sugar (for rolling)
- 36 Hershey’s Kisses or other chocolate candies, unwrapped
Instructions
- Preheat and prepare baking sheets: Preheat your oven to 375°F (190°C) and line two large baking sheets with parchment paper to prevent sticking and ensure even baking.
- Combine dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and sea salt to evenly distribute the leavening and seasonings throughout the flour.
- Mix butter and sugars: In the bowl of a stand mixer using the paddle attachment, beat the unsalted butter, light brown sugar, and ¼ cup granulated sugar together until the mixture is light, fluffy, and well combined.
- Add peanut butter and liquids: To the creamed butter and sugar mixture, add the creamy peanut butter, egg, milk, and vanilla extract. Continue mixing until the batter is smooth and creamy.
- Incorporate dry ingredients: Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined to avoid overworking the dough and keep the cookies tender.
- Form dough balls and roll in sugar: Using a tablespoon or cookie scoop, portion heaping tablespoons of dough. Roll each portion into a ball with your hands, then roll the balls in the remaining ½ cup granulated sugar to coat them evenly.
- Place dough on sheets: Arrange the coated dough balls on the prepared baking sheets, spacing them at least 1 inch apart to allow room for spreading.
- Bake the cookies: Bake one sheet at a time in the preheated oven for about 8 minutes, or until fine cracks begin to appear on the tops of the cookies.
- Add chocolate kiss topping: Immediately after removing from the oven, press a Hershey’s Kiss into the center of each warm cookie, gently pushing down until the edges crack slightly around the chocolate.
- Cool the cookies: Use a spatula to transfer the cookies to a wire rack right away to cool completely, allowing the chocolates to set properly without melting too much.
Notes
- You can substitute milk chocolate kisses with dark chocolate or peanut butter cups for variety.
- Do not overbake; the cookies should be soft with slight cracks on top when removed from the oven.
- For best results, allow the cookies to cool completely before storing them to maintain their soft texture.
- If you don't have a stand mixer, a hand mixer or mixing by hand with a sturdy spoon will work as well.
- Ensure butter is softened to room temperature to blend easily with sugar for a light texture.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American