Peanut Butter Blossoms
Delightful cookies with a sweet and salty blend, featuring a chocolate surprise in the center, perfect for holiday celebrations.
Servings: 24 cookies
Calories: 150kcal
Ingredients
Dry Ingredients
- 1 ¾ cups all-purpose flour (220g)
- 1 tsp baking soda
- ¼ tsp salt
Wet Ingredients
- ½ cup unsalted butter, softened (113g)
- ½ cup creamy peanut butter (130g)
- ½ cup granulated sugar (100g, plus extra for rolling)
- ½ cup packed light brown sugar (100g)
- 1 large egg
- 1 tsp vanilla extract
Chocolate
- 24 pieces milk chocolate Hershey’s Kisses, unwrapped
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and line your baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, combine the softened butter, granulated sugar, brown sugar, and peanut butter. Cream these together until the mixture is light and fluffy.
- Add the egg and vanilla extract, mixing until fully incorporated.
- In a separate bowl, whisk together the flour, baking soda, and salt. Slowly add to the wet ingredients, mixing just until combined. Avoid overmixing.
Baking
- Scoop out small portions of dough and roll them into 1-inch balls. Roll each ball in granulated sugar until nicely coated.
- Arrange them on the prepared baking sheets, leaving about 2 inches of space between them.
- Bake for 10-12 minutes until the edges are lightly golden, and the cookies have puffed up a bit.
- As soon as they come out of the oven, press a Hershey’s Kiss into the center of each cookie.
Cooling
- Let cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
Chill the dough for about 30 minutes if it feels too soft. Feel free to switch out the Hershey’s Kisses for other types of chocolate. Store cookies in an airtight container at room temperature for up to a week, or freeze for up to three months.