Description
Peanut Butter Blossoms are classic Christmas cookies that feature a perfect balance of sweet and salty flavors. These soft and chewy peanut butter cookies are topped with a milk chocolate Hershey’s Kiss, creating an irresistible holiday treat that is quick and easy to bake.
Ingredients
Scale
Dry Ingredients
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ¼ tsp salt
Wet Ingredients
- ½ cup unsalted butter (softened)
- ½ cup granulated sugar (plus extra for rolling)
- ½ cup packed light brown sugar
- ½ cup creamy peanut butter
- 1 large egg
- 1 tsp vanilla extract
Topping
- 24 milk chocolate Hershey’s Kisses (unwrapped)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking and make cleanup easier.
- Prepare the Dough: In a large mixing bowl, cream together the softened butter, granulated sugar, brown sugar, and creamy peanut butter until the mixture is light and fluffy. Add the egg and vanilla extract, then mix until fully incorporated and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, stirring just until combined to avoid overmixing and ensure tender cookies.
- Shape and Roll: Scoop out small portions of dough and roll each into a 1-inch ball. Then, roll each ball in granulated sugar until fully coated. Place the sugar-coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges turn lightly golden and the cookies appear slightly puffed. Immediately upon removing from the oven, press one unwrapped milk chocolate Hershey’s Kiss into the center of each cookie. The cookie will crack slightly around the edges—this is normal and adds to the cookie’s charm.
- Cool and Set: Allow the cookies to cool on the baking sheet for 5 minutes to let the chocolate set firmly without melting away. Then, transfer the cookies to a wire rack to cool completely before serving or storing.
Notes
- For best results, use freshly unwrapped Hershey’s Kisses so they stick well in the warm cookies.
- Make sure the butter and peanut butter are softened to room temperature for easy mixing.
- Do not overbake the cookies to maintain their soft and chewy texture.
- The cookies can be stored in an airtight container at room temperature for up to one week.
- To prevent the cookies from sticking, use parchment paper or silicone mats when baking.
