Description
Peanut Butter Blossoms are classic soft peanut butter cookies topped with a melted Hershey’s Kiss at the center, combining a rich, chewy texture with a chocolatey finish. This easy-to-make treat is perfect for holidays, parties, or any time you’re craving a nostalgic cookie with a delightful twist.
Ingredients
Cookie Dough
- ¾ cup creamy peanut butter (traditional, not the kind you have to stir)
- ½ cup unsalted butter (softened)
- ½ cup granulated sugar (+ extra for rolling)
- ½ cup light brown sugar (packed)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 ¼ cup all-purpose flour
Topping
- 27 Hershey’s kisses
Instructions
- Preheat and Prepare: Preheat the oven to 350°F. Allow butter and eggs to come to room temperature. Line several baking sheets with parchment paper to prepare for baking.
- Chill Hershey’s Kisses: Unwrap the Hershey’s kisses and place them in a small bowl. Freeze the bowl so the kisses become cold and ready to be pressed into the cookies after baking.
- Mix Butter and Peanut Butter: Using a stand mixer or hand mixer, beat the softened butter on high if needed to fully soften, then add peanut butter. Beat together until the mixture is light and smooth. Scrape down the bowl with a spatula.
- Cream Sugars and Butter: Add granulated sugar and brown sugar to the bowl. Beat on high for about 3-5 minutes until the mixture is light and fluffy, ensuring a well-aerated dough.
- Add Remaining Ingredients: Scrape down the sides again. On low speed, add the egg, vanilla extract, salt, and baking powder. Mix briefly, then slowly add the flour. Mix until the dough just comes together; avoid overmixing.
- Shape and Roll Cookies: Pour some granulated sugar into a small bowl. Using a 1½ tablespoon cookie scoop, portion dough balls. Roll each ball in your hands to tighten, then roll in sugar before placing them 2 inches apart on prepared baking sheets.
- Bake Cookies: Bake at 350°F for about 12 minutes, or until the centers are puffed and cookie edges look set but not browned.
- Add Hershey’s Kisses: Immediately after removing cookies from the oven, press one cold Hershey’s Kiss into the center of each cookie. This will cause some cracking—this is normal.
- Cool: If there are any large cracks, gently press the cookie edges back together. Allow cookies to cool completely on the baking sheets for best texture.
Notes
- Make sure the butter and egg are at room temperature to ensure proper creaming and dough consistency.
- Do not skip chilling the Hershey’s kisses; cold chocolates will hold their shape better when pressed into hot cookies.
- Use a cookie scoop for evenly sized cookies for consistent baking.
- Do not overmix the dough once flour is added to avoid tough cookies.
- Cookies will appear soft when taken out of the oven but will set as they cool.
- Store cookies in an airtight container at room temperature for up to one week.