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Plate of peanut butter blossom cookies
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Peanut Butter Blossoms

These peanut butter blossoms are soft, peanut butter-y, rolled in granulated sugar and topped with a Hershey's Kiss. They're simple to make and the perfect addition to your Christmas cookie tray. These are delicious all year round, but always a favorite around the holidays.
Prep Time20 minutes
Cook Time10 minutes
Chilling1 hour
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: American
Keyword: Peanut Butter Blossoms, Peanut Butter Hershey's Kiss Cookies
Servings: 30 cookies
Author: Fiona Dowling

Equipment

  • Cookie Sheets

Ingredients

  • 1⅓ cup all-purpose flour (167 grams)
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter (112 grams) softened but not starting to melt
  • ¾ cup peanut butter
  • ½ cup light brown sugar (105 grams)
  • ¼ cup granulated sugar (50 grams)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ⅓ cup granulated sugar (67 grams) for rolling the cookie dough balls
  • 30 Hershey's Kisses

Instructions

  • In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
  • In a separate large bowl, beat together the butter, brown sugar, ¼ cup granulated sugar and peanut butter until smooth and creamy.
  • Mix the egg and vanilla extract into the peanut butter mixture until you no longer can see pieces of egg.
  • Add the bowl of dry ingredients into the peanut butter mixture. Mix together until combined.
  • Cover the bowl with plastic wrap and place in the fridge for 1 hour or up to 48 hours.
  • When ready to bake, preheat the oven to 350℉ (180℃). Line cookie sheets with parchment paper or silicone baking mats.
  • Spoon the dough into balls with about 1 tablespoon of dough each. Pour the ⅓ cup of sugar onto a shallow bowl. Roll each cookie dough ball in the granulated sugar. Place cookie dough balls about 2 inches apart on a lined cookie sheet.
  • Bake in the middle of the preheated oven for about 8-11 minutes or until the tops look just set.
  • Place an unwrapped Hershey's Kiss on top of each cookie in the middle, pressing down lightly. To avoid the chocolate melting, immediately place the cookie sheet in the freezer for 5-10 minutes.

Notes

  1. Hershey's Kisses: To avoid the chocolate kisses from melting, freeze first. Unwrap the chocolates and place in a freezer bag and freeze.
  2. Storage: Store in an airtight container at room temperature for up to 4 days, or in the fridge for up to 1 week. 
  3. Nutrition: Details provided are an estimate only, based on 1 cookie assuming that the recipe makes 30 uniform cookies. 

Nutrition

Calories: 138kcal | Carbohydrates: 15g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 15mg | Sodium: 91mg | Potassium: 51mg | Fiber: 1g | Sugar: 10g | Vitamin A: 104IU | Calcium: 18mg | Iron: 0.5mg