Peanut Butter Blossom

Peanut Butter Blossoms are a classic holiday cookie. Soft, buttery peanut butter cookies with a Hershey Kiss in the center. Peanut butter and chocolate, one of the best combos ever.

Course cookies

Cuisine American

Keyword christmas cookies, cookies, Hershey kiss, peanut butter

Prep Time 20

Cook Time 10

Additional Time 30

Total Time 1

Servings cookies

Calories 92

Author Laurie McNamara

Equipment

KitchenAid KP26M1XWH 6 Qt. Professional 600 Series Bowl-Lift Stand Mixer - White

Ingredients

1½ cups unbleached all-purpose flour
1 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup softened unsalted butter
3/4 cup creamy or crunchy peanut butter
1/3 cup granulated sugar plus an additional 1/3 cup for rolling cookie dough
1/3 cup light brown sugar
1 large egg
1 teaspoon pure vanilla extract
2 tablespoons heavy cream or whole milk
48 Hershey Kisses unwrapped

US Customary - Metric

Instructions

In the bowl of your stand mixer, fitted with the paddle attachment, add butter an mix on medium-speed until creamy, about 30 to 45 seconds.
Add in the peanut butter, 1/3 cup both granulated and light brown sugars and mix on medium speed until light and creamy, about 1 to 2 minutes.
Then add in the egg, vanilla and heavy creamed mix on low speed until incorporated.
Lastly add half of the dry ingredients, mix until just combined before adding in the remaining dry ingredients and mixing until just combined.
Cover and chill cookie dough for 45 minute to 1 hour.
Preheat your oven to 375℉ (or 190℃).
Line a rimmed, metal baking sheet with parchment or a silicone mat.
Use a tablespoon scoop to measure out each cookie, roll into 1-inch balls and coat in reserved 1/3 cup sugar. Place 12 cookies, 2-inches apart per pan and bake on the middle rack of your preheated oven for 8 to 10 minutes. Rotate the pan halfway during baking to ensure even baking.
Once the cookies are baked place an unwrapped Hershey Kiss in the middle of the cookie and press down until the cookie cracks around its edges.

Nutrition