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Classic Peanut Butter Blossoms Recipe

Classic Peanut Butter Blossoms Recipe
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★★★★★

5.2 from 11 reviews

Classic Peanut Butter Blossoms are soft, chewy peanut butter cookies topped with a signature Hershey’s Kiss. These iconic cookies combine the rich, nutty flavor of peanut butter with a sweet chocolate center, making them a perfect treat for holidays and everyday indulgence.

Ingredients

Scale

Dry Ingredients

  • 1 3/4 cups All-Purpose Flour
  • 1 tsp Baking Soda
  • 1/2 tsp Salt

Wet Ingredients

  • 1/2 cup Creamy Peanut Butter
  • 1/2 cup Unsalted Butter, room temperature
  • 1/2 cup Granulated Sugar
  • 1/2 cup Light Brown Sugar, lightly packed
  • 1 Large Egg
  • 2 tbsp Milk
  • 1 tsp Vanilla Extract

Additional

  • 1/2 cup Granulated Sugar (for coating)
  • 11 oz Bag of Hershey’s Kisses

Instructions

  1. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside to prepare the wet ingredients.
  2. Cream wet ingredients: Using a hand mixer or stand mixer fitted with a paddle attachment, cream together the peanut butter, unsalted butter, granulated sugar, and light brown sugar on medium-high speed until the mixture is smooth and well blended.
  3. Add egg and flavorings: Incorporate the egg, milk, and vanilla extract into the creamed mixture. Scrape down the sides of the bowl to ensure even mixing.
  4. Combine dry and wet mixtures: Reduce the mixer speed to low and gradually add the dry flour mixture until completely blended, forming a soft dough.
  5. Chill dough: Cover the dough tightly with plastic wrap or place in a sealed food container. Chill for at least 1 hour to firm up before baking.
  6. Prepare for baking: Line two baking sheets with parchment paper or silicone mats. Adjust oven rack to the second level from the bottom (just above center) and preheat the oven to 375°F (190°C).
  7. Shape and coat dough balls: Using a spoon and clean hands, roll the dough into 1-inch balls. Roll each ball in granulated sugar to coat fully. Place them about 1 1/2 to 2 inches apart on the prepared baking sheets.
  8. Bake initial cookies: Bake the cookies for 7 to 8 minutes until set but not browned. Remove from oven carefully.
  9. Add Hershey’s Kisses: Immediately press one Hershey’s Kiss gently into the center of each cookie, creating the characteristic cracked edges around the chocolate.
  10. Finish baking: Return the baking sheets to the oven and bake for an additional 2 minutes to set the chocolate.
  11. Cool: Let the cookies cool on the baking sheets for 5 to 10 minutes before transferring them to a wire rack to cool completely.
  12. Storage: Store the cooled cookies in an airtight container with a slice of bread to maintain freshness for up to one week.

Notes

  • For best results, chill the dough for at least one hour to prevent spreading during baking.
  • Using room temperature butter ensures better creaming and texture.
  • Adjust baking time slightly based on your oven’s temperature accuracy and cookie size.
  • Place cookies far enough apart on the sheet as they will spread slightly while baking.
  • To keep cookies soft, store them in an airtight container with a slice of bread.
  • You can substitute milk chocolate Kisses with dark or white chocolate for flavor variation.

Nutrition

Keywords: Peanut Butter Blossoms, Peanut Butter Cookies, Hershey Kisses Cookies, Holiday Cookies, Classic Cookies, Soft Peanut Butter Cookies

Find it online: https://reemcook.com/classic-peanut-butter-blossoms-recipe/