Peanut Butter Blossoms
Classic Peanut Butter Blossoms cookies with Hershey's Kisses - soft peanut butter cookies topped with chocolate. Perfect holiday treat ready in 30 minutes.
Equipment
- oven
- baking sheets
- medium bowl
- large bowl
- electric mixer
- whisk
- rubber spatula
- measuring cups
- measuring spoons
- small shallow dish
- wire rack
Ingredients
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup creamy peanut butter
- 1 large egg room temperature
- 1 tsp pure vanilla extract
For Rolling and Topping
- 1/4 cup granulated sugar for rolling
- 36 milk chocolate candies such as Hershey's Kisses, unwrapped
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Line two large baking sheets with parchment paper or silicone baking mats; this helps prevent sticking and makes cleanup easier.
- 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 bowl, using an electric mixer on medium speed, cream together the 1/2 cup softened unsalted butter, 1/2 cup granulated sugar, and 1/2 cup packed light brown sugar. Beat for 2 to 3 minutes, or until the mixture is light, fluffy, and pale in color. Add the 1/2 cup creamy peanut butter and continue beating until fully incorporated.
- Beat in the 1 large egg and 1 teaspoon pure vanilla extract until the mixture is smooth and evenly combined. Scrape down the sides of the bowl with a rubber spatula as needed to ensure everything is mixed thoroughly.
- Gradually add the reserved dry flour mixture to the wet ingredients, beating on low speed until just combined. Mix only until no streaks of flour remain; do not overmix, as this can lead to tough cookies. The dough should be soft but pliable enough to form into balls.
- Pour the extra 1/4 cup granulated sugar into a small, shallow dish. Scoop the cookie dough and roll it into 1-inch balls. Then, roll each dough ball in the granulated sugar until it is completely coated. Place the sugared dough balls about 2 inches apart on your prepared baking sheets.
- Bake one sheet at a time for 8 to 10 minutes, or until the edges are lightly golden brown and the centers appear just set. The cookies will look slightly underbaked in the center, which is perfect for maintaining a soft texture.
- Immediately after removing the baking sheet from the oven, gently press one unwrapped milk chocolate candy (like a Hershey's Kiss) into the center of each warm cookie. Let the cookies cool on the baking sheets for 5 minutes before carefully transferring them to a wire rack to cool completely.
Notes
Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack.