Peanut Butter Blossom Cookies
A traditional holiday cookie featuring a chewy, sugar-coated peanut butter cookie base and a Hershey Chocolate Kiss plopped in the center.
Servings: 3 dozen
Ingredients
- ½ cup (114 g) unsalted butter room temperature
- ½ cup (129 g) creamy peanut butter
- ½ cup (100 g) granulated sugar plus more for rolling
- ½ cup (110 g) light brown sugar packed
- 1 large egg
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 ¾ cup (219 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 36 unwrapped chocolate Hershey kisses
Instructions
- Preheat oven to 350 °F (177 °C) and line a large baking sheet with parchment paper or silicone baking mats.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, peanut butter, and sugars until light and fluffy, about 2 minutes.1/2 cup unsalted butter, 1/2 cup creamy peanut butter, 1/2 cup granulated sugar, 1/2 cup light brown sugar
- Add the egg, milk, and vanilla extract and beat until incorporated.1 large egg, 2 tablespoons milk, 1 teaspoon vanilla extract
- In a large bowl, whisk together flour, baking soda, and salt.1 3/4 cup all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt
- Carefully add the dry ingredients until cookie dough forms.
- Pour 1/2 cup granulated sugar in a small bowl.
- Using a medium cookie scoop, scoop dough and roll into a ball. Then roll in sugar and place on prepared baking sheet. Repeat until all cookie dough has been used up.
- Bake for 8-10 minutes then remove from oven and immediately place a Hershey kiss in the center of the cookie. Let cool for 15-20 minutes then carefully move cookies to a wire cooling rack to cool completely.36 unwrapped chocolate Hershey kisses
Nutrition
Serving: 1 Cookie | Calories: 111 kcal | Carbohydrates: 13 g | Protein: 2 g | Fat: 6 g | Fiber: 1 g | Sugar: 8 g
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