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Peanut Butter Blossoms

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Delicious and nostalgic Peanut Butter Blossoms topped with a melted Hershey’s Kiss, perfect for any occasion.

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 pb)
  • 1 large egg
  • 1 and 1/2 teaspoons vanilla
  • 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

  1. Toss your bag of Hershey’s Kisses in the freezer.
  2. Beat the butter in a large bowl or stand mixer until smooth and creamy.
  3. Add 1/4 cup granulated sugar and 3/4 cup packed brown sugar; beat until fluffy.
  4. Incorporate 1 cup of peanut butter and beat until combined.
  5. Add 1 large egg and 1 and 1/2 teaspoons vanilla; beat until combined.
  6. Mix in 1 and 1/2 cups all-purpose flour, 1 teaspoon baking soda, and 1/4 teaspoon kosher salt until just combined.
  7. Cover the bowl and chill the dough for 15 minutes to 1 hour.
  8. Preheat the oven to 350 degrees F.
  9. Line baking sheets with parchment paper.
  10. Shape the dough into 1 inch balls and roll in the sugar.
  11. Place on the baking sheet.
  12. Bake at 350 for 8-10 minutes until edges are set.
  13. Remove from the oven and press a frozen Hershey’s Kiss on top of each cookie.
  14. Let cool on the pan for 5 minutes.
  15. Transfer to a wire rack to cool completely.

Equipment

Notes

For a soft and chewy texture, store the cookies in an airtight container with a slice of bread.

Nutrition

Find it online: https://www.glutenfreez.com/peanut-butter-blossoms/