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Stacked peanut butter blossoms served on a white plate
5 from 24 votes

Peanut Butter Blossoms

Peanut Butter Blossom Cookies are a long-enjoyed favorite, especially at holiday time. Sweet and salty peanut butter cookies are made perfect with a Hershey’s kiss in the center.
Author Diana
Servings 30 cookies
Prep Time 15 minutes
Cook Time 20 minutes
Chill time 30 minutes
Total Time 1 hour 5 minutes

Ingredients

  • 1 ½ cups (180g) all purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter 1 stick, at room temp
  • ¼ cup (50g) granulated sugar
  • ½ cup (100g) brown sugar
  • 1 large egg at room temp
  • ½ cup (140g) creamy peanut butter
  • 1 teaspoon pure vanilla extract
  • 30 Hershey’s milk chocolate kisses unwrapped

Instructions

  • In a bowl, combine the dry ingredients (flour, baking soda, and salt), set aside.
  • In a large bowl, using a hand or stand mixer, cream the butter for 1 minute. Add the sugars and beat for 1 minute. Scrape off the sides of the bowl with a spatula.
  • Add the egg, peanut butter, and vanilla, and beat until well combined.
  • Add the dry ingredients to the wet ingredients, and mix until just combined. Cover with plastic wrap, and chill in the fridge for 30 minutes or overnight.
  • Preheat oven to 350°F/180°C.
  • Line baking 2 baking sheets with parchment paper, and set aside.
  • Divide the cookie dough into 1 tablespoon dough balls (use a small cookie scoop, or scales). Gently roll ball in granulated sugar to coat from all sides, and arrange on the baking sheets 2 inches apart.
  • Bake for 10 minutes the cookies will puff up and have cracked tops, remove from the oven and cool for 5-10 minutes (if you add the chocolates right away they will melt, so it’s recommend that you cool the cookies a little first, but not for too long as you don’t want them to set completely).
  • Press a chocolate kiss candy in the center of each cookie, and remove onto a cooling rack. If it’s very warm where you are working, then you can place the cookies in the freezer for 10 minutes - this will prevent the chocolate from melting.

Notes

Storing. Store the baked cookies for 5-7 days in an airtight container at room temperature.
Freezing. You can freeze the dough before baking, and before rolling in sugar.
Each cookie is 1 tablespoon of cookie dough which equals 20 grams.

Nutrition

Calories: 126kcal | Carbohydrates: 14g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 105mg | Potassium: 45mg | Fiber: 1g | Sugar: 9g | Vitamin A: 109IU | Calcium: 17mg | Iron: 1mg