Peanut Butter Blossom Cookies
Make classic Peanut Butter Blossom Cookies with Hershey's Kisses! This easy recipe creates soft peanut butter cookies topped with melted chocolate in just 35 minutes prep.
Equipment
- oven
- baking sheet
- parchment paper
- mixing bowl
- whisk
- electric mixer
- spatula
- measuring cups
- measuring spoons
- knife
- cutting board
- wire rack
Ingredients
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter softened (1 stick)
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup creamy peanut butter
- 1 large egg at room temperature
- 1 teaspoon vanilla extract
For Assembly
- 1/4 cup granulated sugar for rolling
- 36 Hershey's Kisses unwrapped
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Line two large baking sheets with parchment paper to prevent sticking. Unwrap all of the Hershey's Kisses and set them aside so they're ready to go when the cookies come out of the oven.
- In a medium bowl, whisk together the 1 3/4 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt until well combined. Set this dry mixture aside.
- In a large mixing bowl, using an electric mixer (either stand or hand-held) on medium speed, cream together the 1/2 cup softened unsalted butter, 1/2 cup granulated sugar, 1/2 cup packed light brown sugar, and 1/2 cup creamy peanut butter. Beat for 2 to 3 minutes, scraping down the sides of the bowl as needed, until the mixture is light and fluffy.
- Add the 1 large egg, at room temperature, to the creamed mixture and beat until just combined. Stir in the 1 teaspoon vanilla extract.
- Gradually add the reserved dry ingredient mixture to the wet mixture, beating on low speed until just combined and a soft, cohesive dough forms. Be careful not to overmix; stop as soon as no dry streaks of flour remain.
- Place the 1/4 cup granulated sugar for rolling into a small, shallow bowl. Scoop rounded tablespoons of dough (about 1.5 inches in diameter). Roll each dough ball between your palms to form a smooth sphere, then roll each sphere in the granulated sugar to coat evenly. Place the sugar-coated dough balls about 2 inches apart on the prepared baking sheets.
- Bake for 8 to 10 minutes, or until the edges are lightly golden and the centers appear set but still soft and slightly puffy. Immediately upon removing the baking sheets from the oven, gently press one unwrapped Hershey's Kiss into the center of each warm cookie. The chocolate will soften and melt slightly into the cookie.
- Allow the cookies to cool on the baking sheets for 5 minutes before carefully transferring them to a wire rack to cool completely. This crucial step helps the cookies set properly and allows the chocolate to firm up.
Notes
Unwrap all Hershey's Kisses before starting. Let cookies cool on the baking sheet for 5 minutes to set properly.