Peanut Butter Blossoms
- yield: 45-50 cookies
- prep time: 15 minutes
- cook time: 10 minutes
- total time: 25 minutes
Peanut Butter Blossoms are timeless, classic cookies perfect for the holiday season. A peanut butter cookie topped with a chocolate kiss.
INGREDIENTS
- 1-1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) butter, softened
- 3/4 cup creamy peanut butter
- 1/3 cup granulated sugar
- 1/3 cup packed light brown sugar
- 1 large egg
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- Additional granulated sugar, for rolling (optional)
- 45-50 Hershey’s Kisses, unwrapped
INSTRUCTIONS
- Preheat oven to 375°.
- In a medium bowl, stir together the flour, baking soda, and salt. Set aside.
- In a large bowl, beat the butter and peanut butter with an electric mixer until well combined. Add granulated sugar and brown sugar; beat until fluffy. Add the egg, milk, and vanilla; beat well. Gradually beat the flour mixture into the peanut butter mixture.
- Shape dough into 1-inch balls. Roll in granulated sugar, if desired. Place on ungreased cookie sheet.
- Bake 8-10 minutes or until lightly browned. Immediately press a Hershey Kiss into the center of each cookie. Allow the cookies to cool on the pan for 3 minutes before transferring to a wire rack to cool completely.
NOTES
- Be sure to use a cookie scoop or tablespoon measure to ensure all of your cookies are uniform in size.
- It’s best to keep the cookie dough right about 1-inch so they bake properly.
- For pretty holiday cookies, roll your cookie dough balls in colored sugar or sprinkles before baking.
- To ensure your kisses don’t over melt, you can refrigerate them before adding them to the tops of the cookies.
