Description
Classic Peanut Butter Blossoms cookies combine rich peanut butter and sweet chocolate for a delightful treat that brings back cherished memories.
Ingredients
Scale
- 1/2 cup butter (1 stick)
- 1/4 cup granulated sugar
- 3/4 cup brown sugar (packed)
- 1 cup peanut butter (not natural)
- 1 large egg
- 1 and 1/2 teaspoons vanilla extract
- 1 and 1/2 cups all-purpose flour (spooned and leveled)
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 cup granulated sugar (for rolling)
- 40 Hershey’s Kisses (about half an 11 ounce package)
Instructions
- Start by tossing your bag of Hershey’s Kisses in the freezer.
- Beat the butter in a large bowl or stand mixer until smooth and creamy.
- Add 1/4 cup sugar and 3/4 cup packed brown sugar. Beat until fluffy.
- Add 1 cup of peanut butter. Beat until combined.
- Add 1 egg and 1 and 1/2 teaspoons vanilla. Beat until combined.
- Add 1 and 1/2 cups all-purpose flour, followed by 1 teaspoon baking soda and 1/4 teaspoon kosher salt. Stir to combine.
- Turn on the mixer to combine the dough. Stop mixing when flour is barely incorporated.
- Cover and chill the dough for 15 minutes to 1 hour.
- Preheat the oven to 350°F and line baking sheets with parchment paper.
- Shape the dough into 1 inch balls and roll in 1/2 cup granulated sugar.
- Bake at 350°F for 8-10 minutes until edges are set.
- Remove from oven and immediately press one frozen Hershey’s kiss onto each cookie.
- Let the cookies sit for 5 minutes before transferring to a wire rack to cool completely.
Notes
Chill the dough for a firmer texture and easier handling. Use frozen Kisses to prevent them from melting too much during baking.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg