Description
If you’re searching for the ultimate Classic Peanut Butter Blossoms Recipe to bring joy to your taste buds and brighten any cookie platter, you’ve landed in the perfect spot! These delightful cookies, often affectionately called Hershey Kiss Cookies, are a timeless holiday staple, renowned for their soft, chewy peanut butter base crowned with a melty chocolate kiss. This recipe delivers a tried-and-true method for baking perfect peanut butter blossoms every single time, guaranteeing rich peanut butter flavor and that iconic chocolate indulgence that everyone craves.
Ingredients
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 egg, large
- 1/2 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup granulated sugar (for rolling)
- Approx. 40 Hershey’s Kisses, unwrapped
Instructions
- **Preheat Oven and Prepare Baking Sheets:** Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats.
- **Cream Butter and Sugars:** In a large mixing bowl, using an electric mixer, cream together the softened unsalted butter, 1/2 cup granulated sugar, and 1/2 cup packed light brown sugar until the mixture is light and fluffy, usually about 2-3 minutes.
- **Add Wet Ingredients:** Beat in the large egg until fully incorporated. Then, add the creamy peanut butter and vanilla extract, mixing until smooth and well blended.
- **Combine Dry Ingredients:** In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
- **Gradually Add Dry to Wet Ingredients:** Slowly add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- **Shape and Roll Dough:** Place the 1/4 cup of granulated sugar for rolling into a shallow bowl. Scoop out rounded tablespoons of cookie dough and roll them into 1-inch balls. Then, roll each dough ball in the granulated sugar until evenly coated.
- **Arrange on Baking Sheets:** Place the sugar-coated cookie dough balls about 2 inches apart on the prepared baking sheets.
- **Bake the Cookies:** Bake for 8-10 minutes, or until the edges are lightly golden and the centers are still soft and slightly puffy.
- **Add Hershey’s Kisses:** Immediately upon removing the cookies from the oven, press one unwrapped Hershey’s Kiss firmly into the center of each warm cookie.
- **Cool Completely:** Let the cookies cool on the baking sheets for 5-10 minutes before transferring them to a wire rack to cool completely.
Notes
For best results, ensure butter and egg are at room temperature. Do not overmix the dough once flour is added, as this can lead to tough cookies. Unwrap Hershey’s Kisses before baking for quick pressing immediately out of the oven. Store cooled cookies in an airtight container at room temperature for up to 5-7 days, or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert, Cookie
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 12g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 15mg