Peanut Butter Blossoms Recipe
These peanut butter blossom cookies, also known as Hershey kiss cookies, are made with a sugar rolled peanut butter cookie base with a milk chocolate Hershey kiss pressed in the center.
Servings: 24 cookies
Equipment
Ingredients
For The Cookies:
- 1 stick unsalted butter at room temperature
- ¾ cup creamy sweetened peanut butter
- ½ cup packed light brown sugar
- ⅓ cup granulated sugar
- 1 large egg at room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups all purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
To Finish:
- ¼ cup granulated sugar
- 24 Milk Chocolate Hershey Kisses unwrapped
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, peanut butter, brown sugar, and granulated sugar at medium speed for 3 minutes. Scrape down the sides of the bowl and add the egg and vanilla extract. Mix at medium speed for 1 minute.
- In a medium bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the peanut butter mixture and mix at low speed until no streaks of flour remain. Cover the bowl with cling wrap and set in the fridge to chill for 30 minutes.
- While the dough chills, preheat the oven to 350˚F. Line two rimmed baking sheets with parchment paper.
- Using a 1.5 tablespoon-size spring-loaded cookie scoop, scoop 12 dough balls onto each prepared baking sheet, about 2 inches apart. Roll into even balls, then coat each in sugar. Bake for 10–12 minutes, or until the cookies are puffed up and the edges are set.
- Remove the cookies from the oven. Working quickly, press a Hershey's Kiss into each peanut butter blossom, then transfer to a cooling rack until the cookies cool and the chocolate sets.
Notes
- My Top Tip: Use room temperature ingredients. Make sure your butter and egg are at room temperature before you start. This helps them mix into the batter more easily.
- Storage: Store the peanut butter blossoms in an airtight container at room temperature. If you need to stack them, place a piece of wax paper or parchment paper between the layers to prevent sticking. The cookies will last for up to 7 days at room temperature, and up to 2 weeks in the fridge.
- Freezing: Freeze the peanut butter blossoms in a single layer on a baking sheet until solid. Then, transfer them to a freezer-safe bag or container. They'll last in the freezer for up to 3 months. Thaw at room temperature and enjoy.
Nutrition
Calories: 172kcal | Carbohydrates: 20g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 91mg | Potassium: 64mg | Fiber: 1g | Sugar: 13g | Vitamin A: 129IU | Calcium: 20mg | Iron: 1mg
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