Peanut Butter Blossoms
Total Time
55 mins
Prep Time
45 mins
Cook Time
10 mins
Rating
4.7 out of 5 stars
(36)
Ingredients
30 cookies
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup creamy peanut butter
- 1 cup granulated sugar, divided
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 tablespoon milk
- 1 teaspoon pure vanilla extract
- 30 Hershey's Chocolate Kisses, unwrapped
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Preparation
Step 1
In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
Step 2
Using a stand mixer or hand mixer, cream together butter, peanut butter, ½ cup granulated sugar, and brown sugar until smooth, scraping down the side of the bowl if necessary.
Step 3
Add the egg, milk, and vanilla extract. Beat until combined. Add the flour mixture and mix on low until just combined. Don't over mix.
Step 4
Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes. Can be chilled for up to 72 hours. Place the Hershey's Kisses in the freezer so they are frozen when you put them on the cookies. This will help the kisses to keep their shape and not melt.
Step 5
When ready to bake, preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper.
Step 6
Roll the peanut butter cookie dough into balls, about 1 tablespoon of dough per cookie. Place the remaining ½ cup sugar in a small bowl. Roll the cookie dough balls in the sugar until they are generously coated.
Step 7
Place the cookie dough balls onto the prepared baking sheet, about 2-inches apart. Bake the cookies until they start to crack on the edges, about 8 or 9 minutes. Remove the baking sheet from oven and lightly press a frozen chocolate kiss into the center of each cookie, allowing it to crack slightly. Return to oven and bake for an additional 2 minutes. DON'T over bake! You want the cookies to stay soft and you don't want the kisses to melt too much.
Step 8
Remove from the oven and let the cookies cool on the baking sheet for 2 to 3 minutes. Transfer to a cooling rack and cool until the kisses harden. If you want to speed up the process, you can put the cookies in the freezer so the kisses will harden faster.
Step 9
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Chef's notes
Store the cookies in an airtight container for up to 4 days. Ensure the container is in a cool, dry place so the chocolate kisses don’t melt or get too soft. It is not recommended to store cookies in the refrigerator as they will dry out.
To freeze peanut butter blossoms, make sure they are completely cooled and the kisses are hard. Place the cookies in a single layer in an airtight container. If you need to make two layers, place a piece of parchment paper or wax paper on top of the bottom layer. Add another layer of cookies. Seal and freeze the cookies for up to two months.
You can also freeze the cookies in a freezer bag, just make sure you don’t set anything on top of the cookies in the freezer. You don’t want to smash the kisses.
For variations, you can use different Hershey’s kisses. Dark chocolate, caramel, almond, or even Hugs are good options. For a double dose of peanut butter, use mini peanut butter cups instead of chocolate kisses.
