Learn how to make soft, chewy peanut butter blossom cookies in just 30 minutes without having to chill the dough. Plus, I’m sharing my best tips to make flawless looking cookies with no melted hershey kisses!
½cup (113g)unsalted butter1 stick, room temperature
½cup (107g)brown sugar
⅓cup (66g)granulated sugar
¾cup (201g)creamy peanut butternot natural
1largeegg
1tspvanilla extract
1 ½cups (180g)all purpose flour
1tspbaking soda
½tspbaking powder
½tspsalt
Hershey Kisses
Granulated sugarfor rolling the cookies
Instructions
Unwrap the Hershey kisses, place in a bowl and put in the freezer. This helps them to maintain their shape once added to the hot cookies. Preheat the oven to 350ºF.
In a mixing bowl, combine the butter, brown sugar, and sugar. Beat with an electric mixer for 1 minute, until smooth and fluffy.
1/2 cup (113g) unsalted butter, 1/2 cup (107g) brown sugar, 1/3 cup (66g) granulated sugar
Add in the peanut butter, egg, and vanilla extract, beat again, less than 1 minute.
3/4 cup (201g) creamy peanut butter, 1 large egg, 1 tsp vanilla extract
Add in the flour, baking soda, baking powder and salt, mixing on low or with a spatula just until combined. Be careful not to over mix.
1 1/2 cups (180g) all purpose flour, 1 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt
Use a small cookie scoop to form balls from the dough. Once released from the scoop, roll in hands to form a uniform ball, then roll in granulated sugar. Place the cookies 2-3 inches apart on a silicone lined baking sheet and bake for 9-11 minutes or until the edges of the cookies begin to just turn golden. My cookie dough balls were 2 tablespoons large and baked for 9-11 minutes. Be sure to adjust the baking time for smaller cookies.
Granulated sugar
Remove the cookies from the oven and press a hershey kiss into the center of each cookie. Allow the cookies to cool for 15-20 minutes before moving to cooling rack.