Peanut Butter Blossoms Recipe
These Peanut Butter Blossoms are a classic treat! Soft, chewy cookies topped with chocolate kisses, perfect for any occasion.
Equipment
- Mixing bowls
- Electric Mixer
- Baking Sheets
- Parchment Paper
- Cookie Scoop
- Cooling rack
Ingredients
- 1/2 cup butter softened
- 1/2 cup peanut butter
- 1 cup granulated sugar divided
- 1/2 cup light brown sugar
- 1 large egg
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 48 Hershey's Kisses unwrapped
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the softened butter and peanut butter. Beat until creamy. Gradually add in 1/2 cup of the granulated sugar and the light brown sugar, mixing until fluffy.
- Add the egg, milk, and vanilla extract to the mixture. Beat until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry mixture to the wet mixture, mixing on low speed until just combined.
- Use a cookie scoop to portion out the dough and roll each portion into a ball. Roll the balls in the remaining 1/2 cup of granulated sugar.
- Place the cookie dough balls on a lined baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes or until the edges are lightly golden.
- As soon as you remove the cookies from the oven, gently press a Hershey's Kiss into the center of each cookie. Allow them to cool on the baking sheet for a few minutes before transferring to a cooling rack.
Notes
- Make sure your butter is softened but not melted for the best dough consistency.
- Chill the dough for 30 minutes to prevent spreading during baking.
- Don’t overmix once you add the flour; mix until just combined to keep cookies tender.
- Allow cookies to cool slightly on the baking sheet before transferring them to maintain shape.