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Classic Peanut Butter Blossoms

These nostalgic peanut butter cookies are rolled in sugar and topped with a chocolate kiss, offering a delightful mix of textures and flavors.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 130
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 3/4 cup 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) Use room temperature for easier blending.
  • 1/2 cup Granulated Sugar
  • 1/2 cup Light Brown Sugar (lightly packed)
  • 1 Large Egg
  • 2 tbsp Milk
  • 1 tsp Vanilla Extract
  • 1/2 cup Granulated Sugar (additional for coating cookies)
Chocolate Center
  • 11 oz Bag of Hershey Kisses

Method
 

Preparation
  1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone mats.
  2. In a bowl, whisk together flour, baking soda, and salt; set aside.
  3. In a large mixing bowl, cream butter with granulated sugar and brown sugar until light and fluffy.
  4. Beat in egg, milk, and vanilla extract until combined.
  5. Mix in peanut butter until evenly incorporated.
  6. Gradually add dry ingredients to wet mixture, mixing until just combined. Chill for 15-20 minutes if the dough is soft.
  7. Scoop tablespoon-sized portions of dough, roll into balls, and coat in sugar.
Baking
  1. Place coated dough balls about 2 inches apart on the prepared baking sheets.
  2. Bake for 8-10 minutes, or until cookies are lightly browned at the edges and set.
  3. Immediately after removing from the oven, press a Hershey Kiss into the center of each cookie.
  4. Let cookies cool on the baking sheet for 2-3 minutes, then transfer to a wire rack to cool completely.

Notes

Serve at room temperature. Store cookies in an airtight container at room temperature for up to 4-5 days. For longer storage, freeze baked cookies for up to 2 months.