Peanut Butter Blossom Cookies
Print RecipeClassic soft and chewy peanut butter cookies topped with a Hershey's Kiss. These have the perfect texture and are full of flavor.
Servings: 25 cookies
equipment (affiliate links
- kitchen scale for best accuracy
- Half sheet pans nonstick or use parchment paper
Ingredients
- ½ c. (115 g) salted butter softened
- 1 c. (260 g) creamy peanut butter
- ⅓ c. (65 g) granulated sugar
- ⅓ c. (65 g) light brown sugar packed
- 1 large egg
- 2 tbsp milk
- 2 tsp vanilla extract
- 1½ c. (190 g) unbleached all-purpose flour (RECOMMEND WEIGHING)
- 1 tsp baking soda
- ½ tsp salt
- ⅓ c. (65 g) granulated sugar for rolling
- 48 Milk Chocolate Hershey’s Kisses unwrapped
Instructions
- Preheat & Prep: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper (or use a nonstick pan).
- Cream wet ingredients: Beat the softened butter and 1 cup peanut butter until smooth and creamy (1–2 minutes). Add the granulated sugar and light brown sugar; beat until light and fluffy (about 2 minutes).
- Add egg & liquids: Beat in the egg, milk, and 2 teaspoons vanilla extract until fully incorporated.
- Mix dry ingredients: In a separate bowl, whisk flour, baking soda, and salt. Gradually add to the wet mixture on low speed until just combined.
- Optional chill: For even better flavor melding and to keep them extra chewy, chill the dough for 1–2 hours (or overnight).
- Shape and roll: Scoop rounded tablespoonfuls of dough and roll into balls. Coat each in granulated sugar. Place 2 inches apart on sheets and lightly press down with the palm of your hand.
- Bake: 8–10 minutes, until lightly golden and cracked on top (centers may look slightly soft).
- Add Kisses: Right out of the oven, press a kiss into the center of each cookie.
- Cool: Let sit on the sheet 3–4 minutes, then transfer to a rack. Chocolate will set as they cool.
Video
Notes
- Chilling the dough enhances flavor and prevents spreading.
- Be careful not to overbake these cookies or they will become more dry and brittle.
- Store in an airtight container for up to 1 week.
Serving: 1cookie | Calories: 226kcal | Carbohydrates: 28g | Protein: 5g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 173mg | Potassium: 79mg | Fiber: 1g | Sugar: 15g | Vitamin A: 130IU | Calcium: 31mg | Iron: 1mg
