Print

Peanut butter Blossoms

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

 

Peanut Butter Blossoms are classic holiday cookies made with soft, chewy peanut butter dough and topped with a Hershey’s Kiss pressed in the center. These iconic cookies are sweet, nutty, and perfect for Christmas or any time you crave the classic combo of peanut butter and chocolate!

Ingredients

Scale
  • 1/2 cup (115g) unsalted butter, softened
  • 1/2 cup (120g) creamy peanut butter
  • 1/2 cup (100g) granulated sugar (plus extra for rolling)
  • 1/2 cup (110g) brown sugar, packed
  • 1 large egg
  • 2 tbsp milk
  • 1 tsp vanilla extract
  • 1 3/4 cups (220g) all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 24–30 Hershey’s Kisses, unwrapped

Instructions

 

  1. Preheat the Oven:
    • Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats.
  2. Make the Dough:
    • In a large mixing bowl, cream together the softened butter, peanut butter, granulated sugar, and brown sugar until light and fluffy.
    • Add the egg, milk, and vanilla extract, mixing until well combined.
    • In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
  3. Shape the Cookies:
    • Scoop about 1 tablespoon of dough and roll it into a ball.
    • Roll each ball in granulated sugar to coat, then place it on the prepared baking sheet, leaving about 2 inches between cookies.
  4. Bake the Cookies:
    • Bake for 8-10 minutes, or until the edges are set but the centers are still soft.
    • Remove from the oven and immediately press a Hershey’s Kiss into the center of each cookie, allowing the cookie to crack slightly around the edges.
  5. Cool and Serve:
    • Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy!

Notes

  • Add variety: Try different Hershey’s Kisses flavors, like dark chocolate, almond, or peppermint, for a twist.
  • Storage: Store in an airtight container at room temperature for up to 1 week, or freeze for up to 3 months.
  • Make it chewy: Underbake slightly for softer, chewier cookies.

Find it online: https://recipe.ukfinda.com/peanut-butter-blossoms-2/