Peanut Butter Blossoms
My soft, chewy peanut butter cookies rolled in sugar, with a frozen Hershey's Kiss pressed into the center while they're still hot. No chilling the dough.
Servings: 20 -24 cookies
Ingredients
- ½ cup (113g) unsalted butter room temperature
- ½ cup (107g) packed brown sugar
- ⅓ cup (66g) granulated sugar
- ¾ cup (201g) creamy peanut butter not natural
- 1 large egg
- 1 tsp vanilla extract
- 1 ½ cups (180g) all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- Hershey Kisses
- Granulated sugar for 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) packed 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.Hershey Kisses
Notes
Gluten-Free: Use a 1:1 gluten-free baking flour blend in place of all-purpose flour. I used King Arthur's Measure for Measure Gluten Free Flour with great results.
To Store: Keep cooled cookies in an airtight container at room temperature for up to a week, or in the fridge for up to 2 weeks. Use parchment paper between layers.
To Make Ahead: Wrap the dough well in plastic wrap and refrigerate for 2 to 3 days.
To Freeze: These don't freeze well because the Hershey's kiss usually falls off.
Nutrition
Calories: 170kcal | Carbohydrates: 18g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 174mg | Potassium: 85mg | Fiber: 1g | Sugar: 10g | Vitamin A: 155IU | Calcium: 19mg | Iron: 1mg